Now heat 4-5 tbsp. butter in the guo (it works much better with butterfat, see glossary) and fry the bananas in it until golden brown.
We serve and flambé at table with about 50 ml Grand Marnier.
Recipe for 4 people
From Joggi’s “Foray into Chinese Cuisine” Part Ii **
From the recipe collection of Andreas Kohout
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