Roast storks

1

Three raw beaks were washed clean, and a small knife was used to pry it into the shell。

2

Two beaks, clean up。

3

Garlic is cut into small particles, and remember not to make mud with machines. My personal experience is that it's the best way to cut into a tiny grain of my size that can withstand the heat and it's not too hot。

4

Hot pots are poured into appropriate quantities of edible oil, and small fires raise the temperature of the oil。

5

The good garlic is cut in three to four small fires in a pot, and several in order to cool the oil, so that the garlic is not burnt。

6

The smell of garlic means that it's dried up, so you can add a little salt to the fire。

7

Put garlic in the bowl。

8

If the pelicans are baked on the gas stoves, the pelicans will be fine。

9

I baked the ovens and the natural gas. It tasted like it. Roast ovens or air frying pans, 200 degrees of fire, three to five minutes。

10

This is the baker's finished chart。

1. Garlic must be medium-fired and added to it in a series of times, and can be blown up with rice at the end if you like to eat it, because it has a lot of water and it is easy to explode. 2. The roasted beryllium may also be used to add a little bit of stench, and finally to sow onions. There is an experience that is shared with you that when you meet an irregularly grown pelican, you can put it in a steam pan for one minute, and the pelican automatically opens a small mouth, and then cuts off the suction on the pelican with a small knife. The individual compares the ovens with the natural gas, which are roasted directly on top of the ovens, and the ovens are baked for three to five minutes at 200 degrees of fire. When you watch the stork boil, you put garlic on it. The gas is roasted directly, the stork is shrunk, the garlic is added, and the onions are added。