Roast stork
By VicentaLakin
It's easy to do, sweet and smooth。
Recipe Recommendations
- round lettuce one
- garlic 5-merous
- Taitai Le Fresh Chicken Sauce 1 scoop
- Taitai Le oyster sauce 1 scoop
Steps for Roast stork
1
The cillette removes the outer layer, everything in two, removes the root, strips, immerses for 15 minutes with salt water, cleans up and tears it to pieces。
2
Garlic with a knife, cut。
3
The hot pot is cold, the oil is 50% hot with garlic and the little fire smells。
4
Pour it in the cauliflower。
5
Add a spoonful of pelican oil and a spoonful of heavy mouth。
6
A spoonful of chicken juice
7
The fire is turned over, the lettuce is soft, it is translucent and it is closed。
8
Tastes nice and soft。
9
It's fine, it's soft。