A casserole pine stew
By VicentaLakin
Plumbing is a purely natural rare and valuable fungus called “the king of the fungus”. It grows in high mountain forest areas above 3,500 metres above sea level in the cold temperate zone. There is currently no artificial cultivation in the world. Pine is rich in proteins, various amino acids, unsaturated fatty acids, nucleic acid derivatives and rare elements such as beryllium substances. In the fall of the gust of August, they were collected and fed between mid-October. It's so strong, it tastes like an abalone, it's so smooth. Due to unique geographical conditions, wild laxity and pollution are even more rare. Roasted and pheasant (or three yellow chickens) are purified with sand pans, salivated soup and amber-coloured jade. Drinking a bowl in cold winter, warm and full of energy is a rare soup。
Recipe Recommendations
- matsutake five
- local chicken a
- onion appropriate amount
- salt appropriate amount
- yellow wine appropriate amount
- Jiang appropriate amount
Steps for A casserole pine stew
1
The turpentine knife cuts into a slice of about 2 mm. Onion slice, ginger slice。
2
The casserole is watered to about three times the amount of food. Put onions, ginger and yellow wine, and the chickens start with water (cooled pan) and then get in the boiled casserole for another hour。
3
The chicken stew continues to boil for about 40 minutes after an hour. Spill adequate salt before coming out。
4
It's more effective when you're in the pot and you're in the pot for 20 minutes。