Flaming a bouquet

There are more and more families now using air-cooked pots, because the idea of healthy diets is getting deeper and deeper, and the advantage of air-cooked pots is that the same tastes and tastes can be restored at a high level without fried or charcoal roasting. I'm sharing today's air-fried bouquets, which are made with air-fried casseroles, which are a little similar to the pre-red chrysanthemum, but this time they're stringed with chrysanthemums, and they don't keep pig skins, and friends who have made chrysanthemums may find that, if not handled properly, pig skins are not screech and are difficult to chew, particularly affecting tastes. In this way, it's easy to make a bouquet of cherries and make a string of them, and then just put them in an air frying pan. There's a lot of fat in the five flowers, and after the air blow, the rest of the fat is cocoon. Directly under the roast net in the bomb basket. This is a relatively healthy and new practice