Liang Qianxian
By VicentaLakin
The salty geese are plaguing the rough salt evenly on the rinse-cleaned purified geese, with repeated twilight and several days of exposure, and the taste is even and thick. The special salty incense given by time is an inexplicable enjoyment of the tip of the tongue, different from the taste of the fragrance, the halogen, the smell of the burning. Lian's sauerkraut tastes like raw juice, without any sauce. The sauerkraut itself tastes salty, no salt, and the roasted is delicious! It's so soft, it's so hot in the winter, and it's a big bowl, and it's so delicious, and it's so special
Recipe Recommendations
- salty goose 1000 grams
- onion 10 grams
- chili appropriate amount
- Hawthorn the 2
- fans 50 grams
- lotus root 400 grams
- Jiang 10 grams
- garlic 5 grams
- red dates appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for Liang Qianxian
1
Lotus cleans clean slices。
2
Onion pepper cut, ginger garlic slice。
3
The salty geese cut into the pot and put a little wine in the water。
4
After extraction, insert an appropriate amount of water into the casserole。
5
Put it in the ginger peppers. ♪ The mountains make meat more beautiful and ripe ♪
6
A little fire stew for an hour。
7
In half an hour, we'll put it in the curry。
8
Finally put in the fans, stir a few fires. ♪ Or a few red dates ♪
9
Use the remaining temperature in the pot to make fans。
10
The finished chart。
11
It's so fragrance, it's so soft
12
It's so hot in the winter, it's a bowl, it's a bite, it's delicious, it's local