Shanghai roasted storks
By VicentaLakin
Recipe Recommendations
- black fungus appropriate amount
- mushrooms appropriate amount
- steamed gluten appropriate amount
- garlic cloves appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- geranyl appropriate amount
- Jiang appropriate amount
Steps for Shanghai roasted storks
1
Get your food ready.
2
The boiled water is dried up and the boiler boils into the baking gold。
3
Another kettle of ginger and garlic, which smells of garlic and is fried with mushrooms. I can also put peanuts, yellow cabbage, silk, etc
4
Scrambling the old screech and twirling it with a warmer fragrance of eight horns
5
The water is drying up half with a little salt, followed by sugar. You can taste it a little better when you're collecting it, or you'll be salted because of the sauce
6
Just a little bit of soy oil before you make it