A casserole chicken

1

(b) Chickens are cut in pieces, with a single large spoon, a quarter spoon of salt, a quarter spoon of sugar, a third spoon of pepper powder, a large spoon of high wine, and even pickled

2

Onion onions cut apart from green onion, fragrance cut apart from leaf, garlic, ginger and onion slices, chili slices

3

(b) The boiler was set up with oil, the fire was raised, the chicken was poured into it, and the water dried up

4

(a) A single large, two-swipe, single-sharp mix

5

Plot the chickens aside, leave the other seat open, and add ginger, chili, onion, garlic, cilantro and a half of the cuisine leaves

6

(b) Smash with the chicken and make it taste like a chicken

7

It is clear at this point that the bursting of chicken oil is in a state of squeak, which is what the Cantonese say:

8

Following the edges, a large spoon of high wine is added to the remaining fragrances, with a few drops of the fire off the stove for food. Come on, Enjoy

One, the onion, ginger and onions are not free, and it is recommended to be treated separately with red onions, cassava and leaves, and to be used for casseroles; two, the high-altitude wine at the edge of the casserole is best served with high white wine, such as sorghum, high rice, and, of course, the high-heated salt, which is not available in the west, the five grains and the pavilion, and is not available at home; three, when the food is ready, how to place the casseroles, some of which are dryed on the bottom, sometimes on the porridge, or on two chopsticks. A cook in the kitchen will recommend that one of the rough salt be placed on the case board, so that the salt particles will be slit on top, so as not to touch the cold side of the case, and a cold fever will break to the bottom; and four, peners will use the spoons, spoons and cups used in any food, such as cooking, which we use the international measure, not always at home or in a restaurant and cup。