Chickens

I've recently got a new thing, a 9-Yong light luxurious Hyghe pot, a nice green grass that I love. The casserole, i.e. a coating layer outside the cast iron casserole. The boiler is thick and sealed well, although the preheating is slower than the normal pot, but the heat is fast, evenly heated and warmer. After turning off the fire, the pot can also stay warm for a long time, and it is a good cooker to cook with, and nourish and save energy. I was thinking of seeing a pixie pheasant on the food show the other day, and I was looking at the saliva, and I was eating it with this pot today. This dish has two main ingredients: three yellow chickens and hooves. This dish should be prepared in order: 1. Placing ginger chips on the bottom, then onions, and then onions, and then on chickens in the middle of it, and hooves on the sides; 2. No water, heating with yellow wine, raw straw, abalone juice and corroded milk, with four spices in the pot, and cooking up like sugar and salt. Put all the foods in order in the casseroles, so that they can be boiled with fresh water, so that they can be boiled with cover. In order to keep the water from coming out of it under strict seal, the kitchen paper towels can be used to wet it or to sew the pan caps with wet towels. And it's a good seal, and after a long time of cooking, the chicken is soft, the hooves are full, and it's easy to stick a chopstick through. Too bad there's a little less emerald milk in the house, which is not so good, but it tastes so good。