The lazy ones

There are three key points for cooking a white chicken: first, a chicken: because it tastes like a chicken, it has to choose fresh, live chickens, usually with three yellow chickens at its best; second years of fire: the fire must be fine, the chicken must be cooked until it has just died, there is not enough heat, the chicken has a heavy taste and a hard taste; the fire is too long, the taste is lost and the taste is much less colourful; and third, the juice: the white pheasant/white chicken can be distinguished by the taste of the onion chicken, the strange chicken, the scavenging chicken, the scavenger chicken, the pepper chicken, etc。