The steamed chicken is my best dish. It's simple, it's very fresh, and it's the most important thing to make it with steam, one is healthy, the other is delicious, and the main thing is that I, the boiler, has less of the smell of oil and smoke. Steam chickens, whether they're domestic or catering, are in the atmosphere, and if they are cut down, they're a little bit of a bit of a bit of cake, and a whole plate of fragrance will add flowers to your table。
It is also important to live properly and to prevent cooling, and not to rush to eat meat “Autumn food”. If you can't wait to get a sticker, you need to keep an eye on the proper mix of thorium and gradually increase calorie intake. The chicken soup is called a “healthy autumn” by the Miracles. It is also a good soup that is resistant to old age and increases in longevity. It is a good soup that can remediate kidney blood, improves stomachs, improves temperature, combats diseases such as hypertension, coronary heart disease, artery sclerosis, osteoporosis, etc., and is best consumed in autumn and winter:)
IT'S BEEN SO HARD TO THINK THAT YOU'RE A GOOD GUY, AND THEN YOU'RE JUST TRYING TO CHANGE THE PHOTO STYLE, AND THEN YOU'RE PLAYING A LITTLE BIT, AND I FEEL LIKE I'VE BEEN PLAYING WITH IT SINCE 1890, AND IT'S COMPLETELY LIKE A LITTLE FRIEND WHO'S BEEN EATING HIS OWN FOOD, AND IT'S SAID THAT IT'S REALLY FOR FUN, AND IT'S A HUNDRED-DEGREE STORY THAT CHICKENS ARE FROM THE HANGZHOU BUILDING, AND THE BUILDING IS FROM 1848, AND IT'S FROM THE STATE, AND IT'S BEEN SAID THAT THIS IS A LOT OF TIMES. AS A RESULT, A LONG TIME AGO, THERE WAS A VILLAGE CALLED HANAKO, WHICH WENT ALONG THE WAY TO ASK FOR FOOD IN A WELL-KNOWN DISTRICT. ONE DAY, HE CAME BY CHANCE WITH A CHICKEN THAT HE WANTED TO KILL FOR COOKING, WITHOUT COOKING OR COOKING. HE CAME TO THE FOOT OF THE MOUNTAIN, KILLED THE CHICKEN AND REMOVED HIS INTERNAL ORGANS, COVERED IT WITH YELLOW MUD AND WOOD GRASS, ROASTED THE PAINTED CHICKEN IN THE FIRE, COOKED IT TO THE GROUND, STRIPPED IT OF ITS CRUST, AND REMOVED ITS HAIR FROM ITS CRUST AND EXPOSED CHICKEN. MORE THAN 100 YEARS AGO, THE “MOUNTAIN VIEW PARK” RESTAURANT IN THE NORTH-WEST PASSAGE, A WELL-KNOWN COUNTY, USED THE LEGEND TO MAKE THE CHICKEN BY EXTRACTING IT. IT IS A LEGEND THAT EMPEROR KANLONG VISITED GANGNAM AND FELL INTO THE WILDERNESS BY ACCIDENT. ONE OF THEM, HANAKO, SAW HIM POOR AND GAVE HIM THE "FOOT CHICKEN" THAT HE THOUGHT WAS GOOD. I'M HUNGRY AND I THINK IT'S DELICIOUS. WHEN YOU EAT, YOU ASK HIM HIS NAME, AND HE CALLS HIM "THE CHICKEN" AND SAYS "THE CHICKEN" AND "THE CHICKEN." DRYLONG PRAISES THE CHICKEN. HE TOLD HANAKO TO KNOW THAT THE HOMELESS MAN IS THE EMPEROR TODAY. THIS IS ALSO A "RICH CHICKEN" BECAUSE THE KING'S GOLDEN MOUTH OPENED. SO FAR, IT HAS ALSO BECOME A FAMOUS DISH FOR THE HALL OF GRACE. PIXIE-MODERN MATERIALS: MAIN: 1 PHEASANT (MY ONE IS ALMOST 880 GRAMS), SALT PROPER, PIG OIL PROPER, FRESH LEAF ONE, GRASSLINE CHICKEN TUMMY: SALAMI 1, DRIED MUSHROOMS FIVE, DRY CLAM MEAT A LITTLE BIT, STEAM FISH OIL A FEW DROPS AND OIL A LITTLE SPOON CHICKEN SAUCE: 13 SPOONS, HALF SPOONS OF SUGAR, ONE SPOON OF FISH, TWO SPOONS OF FRESH SAUCE, ONE AND A HALF SPOONS OF PLATINUM OIL, TWO ONIONS, TWO SLICES OF GINGER, THREE PETALS OF GARLIC: THIN PASTE: ABOUT 200 GRAMS OF FLOUR, FIVE SPOONS OF YELLOW WINE, ONE SPOON OF SALT, ONE SPOON OF 13 SPOONS, WATER-APPROPRIATE FLOUNDERS: AROUND 200 GRAMS OF FLOUR, WATER PROPER (WEATHER PASTE AND SOFT PASTE CAN BE COMBINED INTO A SWARM OF LEAVES) 180°C-200°C OVEN, 2 HOURS IN THE LOWER MIDDLE
