The halama

By VicentaLakin

The halama
Duck palms contain rich gelatinic protein, thick, thick, fleshless. But it's chewy, it's thick, it's soup, and it's easy to taste meat. From a nutritional point of view, duck palms contain protein, low sugar and a diet with less fat. The halogen formula is very sophisticated in the tide, and the halogen is so rich that it doesn't usually taste like that outside

Recipe Recommendations

  • duck's paw of 8
  • octagonal of 2
  • cinnamon 1 tablet
  • geranyl few slices
  • fennel appropriate amount
  • red pepper appropriate amount
  • clove appropriate amount
  • dried chili of 4
  • spicy sauce 1 scoop
  • salt appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • sesame oil appropriate amount
  • chicken powder appropriate amount

Steps for The halama

  • 1
    Eight duck palms to clean up
  • 2
    Diagrams of halogenated water formulations: fragrances, octagones, cinnamon, dry peppers, aroma, red peppers, cloves
  • 3
    The halogenated formulations in the figure: sesame oil, raw, old, mudder spicy sauce
  • 4
    Put the ingredients in figure 2 in the casserole
  • 5
    With proper water, green, old, salt, chicken powder, sesame oil, a spoonful of spicy sauce, halogen juice
  • 6
    The duck palm in the casserole boils the halogen for 20 minutes, and then boils and soaks for half an hour
  • 7
    Completed Chart

    • The halama Make Tips

    1 - Bottled halogenic juice tastes sweet. For halogenic juice, it is recommended that the spices of cyanide, old chords with eight horns, cinnamon, fragrances, etc. be made by themselves. Hours, so that you can absorb the smell of halo juice more fully

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    Recipe recommendation