Rice Vinegar: This adds tang to the sauce. I like to use rice vinegar because it has a contact of sweetness. The sauce is thick but subtly sweet and mainly soy-primarily based. Beijing Beef, on the other hand, is prepared by deep-frying the beef, offering it a crispy texture ahead https://redchilipeppercrushedmixe20445.bloggerswise.com/38206515/the-red-chili-pepper-thread-diaries