Chicken Legs and Fowler Burning Doves
By VicentaLakin
Recipe Recommendations
- salty and fresh
- burn
- three-quarters of an hour
- simple
Steps for Chicken Legs and Fowler Burning Doves
1
Get chicken leg mushrooms。
2
Clean up and leach。
3
The dove freezes。
4
The pigeons split into small pieces, soak the abalone together。
5
Get the abalone out。
6
The Doves are cold。
7
Cook the pot for two minutes。
8
Clean up the foam。
9
Cut onions and carrots. Carrots are colored。
10
Chicken-legged mushrooms for half an hour, dry water。
11
Hot pot cold oil, hot salt and chili horns。
12
Put the pigeons on fire。
13
Let the abalone carrot and the scramble。
14
Fire even。
15
Put mushrooms and ginger onions evenly, sugar。
16
Fired evenly。
17
The fire broke open, the small fire boiled for 30 minutes and the soup dried up。
18
Cut the onion flowers。
19
Just put the onion flowers on the table。
20
The finished product。