We're burning up every day. See how family reacts. In fact, cooking at home, constantly trying to change tastes has a way to find the taste that family likes. Crabs cook at home, thinking more about family tastes, often at random and constantly improving. So it's never true. About three cups of chicken, it's not too much to talk about. Three chickens require three liquids, one fat, two sauce and three oil. It depends on how much chicken you cook. It can be understood as 1:1:1 m. An appropriate amount of solid fabric, which can be understood as salt and actual precision, is particularly rare in the case of chicken itself, with a proper amount of salt, which can be omitted. There's a special spice, Roller. Roller was finally joining, and it took half a minute for the scent to come up, which also served the dish. There must be no less. The Loreller in the house is finished, and it's done. A description of three cups of chicken with the main ingredient. Three chickens, of course. If you're hungry, you can eat with two chicken legs, you can eat with a whole chicken, or with a few more chicken legs, except for Roller, and I'd like to add garlic onion peppers, which are good colours on the one hand and fragrance on the other. A description of three cups of spice. In the case of oil, which is more healthy today, most of us have chosen vegetable oil, so we can tell you quietly that if we use pork oil, it'll taste better, but I'm still suffocating and reducing the use of oil, using only three quarters of the peanut oil. Soy sauce, we know it's colored, old and raw, and crabs don't like it too much, so we use three-quarters of them, one-quarter of them old, a little light. Of course, this has to do with the quality of the soy sauce used and the color itself. Try to bring out the color you like. Liquor, almost all of it, can be used for cooking, while table dishes use Taiwan rice, half the rice, half the shoal, either directly or with yellow wine or with red wine. The crabs think it's important to cook locally and make chicken this time. I used rice from my sister's house in front of the neighborhood. Give me a description of the three chickens. Whatever the food, it's important in cooking, three cups of chickens are added to two cups of oil and no more water is required, depending on how well the pots are made, which, in terms of their performance, are more water-locked, do not themselves need water when cooking meat, do not need a slow boiler, and some of the pots are more water-consuming and require plenty of water as a medium to boil the meat. So cooking three cups of chicken has to choose the right pot, and small casseroles are a good choice. With better water-locked pans, three cups of liquid and the meat itself, it's hard to get juice and a pot of soup, which doesn't seem to feel. If water-consuming boilers are used, there is a risk that the water will dry up and the meat will not be cooked. I'm doing this, but it's not too hot for my daughter to eat, and the grass ends the stew, and it's the best way to burn it to the ground. Three cups of chicken for a description. I like to put some salt on it. It's clean, and I can do it. But when they're finished with too much water, then the water comes out of the pot, and when the extra water comes out, the fragrance, plus the sauce, and the fire burns and boils. In fact, it's lazy to put all the food in the pot, to burn the fire, to turn the fire into a juice, and to make food is delicious, but it's relatively expensive, and the high-quality stainless steel pot can be finished. Back to the beginning of the conversation, my husband didn't eat chickens, he said he didn't eat his head. In some people's eyes, a piece of meat is meat. But he likes it too! I'll do it in two days! It's a good way to cook other meat, like ribs. It's great
White pheasant chickens are famous for their common food, and white pheasant chickens are also known as white pheasant. Qing Dynasty's Orders are called white chickens. He said, ‘The greatest of the chickens is that on which the vegetables depend, so He has given the chief of his people, and has given them other birds as a single household.’ "There are dozens of chicken dishes for steam, cannons, platinum, halogen, and bad, and the first one is a white slice of chicken, saying it smells like too much wine." Today, there are more than 200 chickens in the cuisine kitchen, and the most common is the white pheasant chickens, the original taste, the smooth skin, and the groceries, which are popular among the eaters. When eating white chickens in Guangdong, probably mostly with onions made of ginger and onions, the food is relatively light, the fat man's wife is a decent Sichuan, with no spicy taste, so that the fat man's utensils add a lot of chili oil and soy oil, and white pheasant chickens don't smell so well。
The first time this dish arrived, it was the more authentic way to eat it during Sichuan's trip, so it was fresh to remember it, and when I thought about the feeling of salivating, I didn't think it was too good for cooking, but I thought it was too hot, but it smelled good, and all three of them had to be killed, or there was a table that was delicious and sure enough to say it was a sip chicken. It's called the "Four thousand miles of fame and taste." The name "Slobber Chicken" appears to be a little obnoxious at first glance, and it's like a saliva comic in your head. But the name comes with the gentleness of a man, and Guo Moo has written in his song, "The white chickens that were eaten in Sichuan in his hometown, the white pieces of meat, the red hot peppers, and now he wants to return the water to his mouth." The word “salvage” was given to cook, but the famous “salvation chicken” today. Today's oral chicken is the more serious thing I learned from my friends. Last time I tried it, I came to share it with you. I couldn't keep a secret. It's called a saloon chicken that tastes like sour, so soft that you can break your bones with your hands. It's full of sauce, but it doesn't get tired of it. But it's so soft, it's so soft that you can open it with your hands
