Sour snail chicken

Fish Kitchen's private dish, the sour snail, is being launched today. The taste of chicken soup, the sweetness of the snails, the sourness of the snails, the seamless integration of the chickens with the snails, together with the fragrance of silk melons, is truly a delicious meal to be filled with winter. Unlike the winters and springs of Gangnam, sour acid is born in the summer and sour meat is not directly used for cooking. And then, after fermentation to acid, it turns into a delicious diet. You're familiar with the gillin and the chords of the willows. The snails cut the tails, the gasholes, the soup juices enter and exit inside the snails, otherwise the snails cannot reach the soup, and it is easier to suck the meat. The silkmelon is elastic and leaves a part of the green skin so that it can be boiled and taste sweet. It's important to buy elastic guacamole. The snails should be the one with the sour and sour. The sour is mainly used to make snails of halogens and to enhance the taste of the wind; sour and snails of the soil are fresh. The rooster is sour, it's no good to add violet. Those who like the fragrance can do it without a silk melon, while turning red peppers into green peppers。