Cricket pigeon
By VicentaLakin
Classic Cantonese, festival, wine, feast
Recipe Recommendations
- squab
- South milk 3-5 block
- Lu Liao appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- garlic sprouts 1 piece
- dried chili appropriate amount
- pepper appropriate amount
- salt appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- chicken essence a little
- MSG a little
- rice wine appropriate amount
- salty fragrance
- fried
- an hour
- ordinary
Steps for Cricket pigeon
1
Let's cook halogenated soup with a proper amount of fresh water, halogenated water packs, garlic, dry peppers, peppers, ginger, garlic seed, when boiled up, with a proper amount of rice or white wine, raw, old, salt, ice cream, kettle oil, chicken, fine taste
2
Join the pigeons, burn the fire for 10 minutes, turn the fire for 20 minutes, close the bubble for 40-2 hours
3
South milk, raw, old, platinum
4
Smash the sauce evenly on the pigeon. Pick it up for half an hour
5
Burn the hot oil and blow the pigeon oil to gold
6
Completed