Reduce warmth to medium and simmer, stirring once in a while, until finally flavors have melded and liquid is a bit lowered, about twenty minutes; period with salt and black pepper, if needed. rice vinegar – I'm a large supporter of vinegars, and this is exactly what gives the Beijing https://simonscqkk.blogsidea.com/37187245/5-easy-facts-about-beijing-red-pepper-described