salty and fresh Recipe
ElizaFranecki
It is said that on December 31, 2010, I went to Nichang with my brother Dawei for lunch to celebrate the arrival of the New Year. <br /><br />I have always liked pot rice, but of course I can't escape the old rules, so I ordered a cured chicken pot rice. <br /><br />But as soon as I came up, I wanted to curse.. Green chopped onions floating... I asked the waiter when did you add chopped green onion to your pot rice, and he actually told me confidently: We have always done this. Holy shit.. Are you using chopped green onions as green leaves... I decided I had to do it myself! <br /><br /><br /><br /><br /><br />I bought a set of two casseroles today, so I must make it myself. Regarding this example of pot rice, I referred to Su Shihuang<br /><br /> The master's method has been slightly changed. Of course, Hong Kong flavor must listen to Hong Kong people... <br /><br /><br /><br />To be clear in advance, this is my second pot. The first pot was messed up. Please see the following for the lessons learned in the middle. <br /><br />I will explain in detail. <br /><br /><br /><br /><br /><br />In addition, it should be noted that the small rapeseed in the pot rice below is added for taking photos, but normally there is no such thing. <br /><br />Otherwise, it will be called Cai Dan pot rice.. Go to Temple Street and see when vegetables have been added to it. <br /><br /><br /><br />Don't say much. Kaizao
SabrinaLynch
Ingredients: soy sauce,coriander,Flammulina velutipes,white sugar,onion,Jiang,yellow wine,oyster sauce,dry starch,refined salt,Native chicken leg
