Molybdenum pepper steamed pheasant
By VicentaLakin
It's only fair and easy to eat. Recording the dots of life
Recipe Recommendations
- local chicken half a
- fungus 200g
- Chop peppers 2 tablespoons
- Jiang 2 blocks
- chives 1 tree
- vegetable oil 5g
- salt 3g
- soy sauce 1 scoop
- soy sauce a little
- salty and fresh
- steamed
- half an hour
- divine level
Steps for Molybdenum pepper steamed pheasant
1
Mocking water。
2
Vegetable oil and a burning chicken。
3
Join the white wine to get laid。
4
It's old-fashioned。
5
Join the mussels。
6
You're in a good woody bowl。
7
Put it in the chicken。
8
Add chili chops, ginger silk, salt, raw smoke, old smokes, odour, high voltage pans evaporated for 20 minutes。
9
Moose absorbs chicken juice, and soft tarts are delicious。