Clean up the radish

1

Prepare the white radish for the proper amount and wash the skin。

2

Paprika, lantern pepper。

3

Ginger and garlic。

4

Carrot cut about two millimeters of thin silk。

5

Pepper lanterns cut about two millimeters of thick silk。

6

Chrysin to shreds。

7

Hot pots of hot oil are added to the fragrance。

8

We'll join the radish peppers fire。

9

Most of the radish is softer and clenched, adding salt to the fire。

10

And then add the lantern pepper fire。

11

When all the radish is softened, it becomes so cuddly, it turns off the heat of the fire and turns into a chicken。

12

Pick up the pan。

Paprika picks the lantern pepper, which, in addition to colours, also has the bitter taste of its dim sweets and of peppers and carrots. The green peppers are to be put with the carrots, which are not easily ripe for the lantern peppers and are not sufficiently sophisticated to be bitter. 3. The light canopy is released late, the canopy is ready and the early is bound to the white radish, causing the radish to dye red and affect the vegetable colour. The lack of radish fire preparation results in excessive water partitioning, which affects the sense of ablaze in a finished product and is likely to taste like boiled water. 5. Heat chickens with extra heat, which tastes more rosy. A white radish cyanide slice is more appropriate in 5 to 8 cm; 7. Firing steps are approximately 7 20 seconds, 8 1 2 minutes, 9 minutes, 10 minutes, 11 steps 20 seconds, full fire。