♪ Dry-beaked mackerel ♪

My grandmother is very fond of steamed and stewed vegetables, but not for anything else, mainly because people are getting old and their teeth aren't good, they chew soft, and they taste more and more. Since Grandpa's death, Grandma has lived alone for years, and it has become even older. Older people are tired of cooking, and in order to balance nutrition, meat and vegetables are often cooked together, and a pot can eat for days. Every time I go back to her old man's house, I take her old man's favorite pheasant or black pig, and I cook a pot for her old man, and the rest of it is picked up with salt and left to eat. When you cook this dish today, you have no idea that Grandma would like to eat this soft powder. Next time you visit her, you must make her this dish。

Recipe Recommendations

local chicken 600 grams
vermicelli 50 grams
scallops 20 grams
black fungus 6 flowers
mushrooms 5 pink
cooking wine 1 tablespoon
soy sauce 1.5 tablespoon
soy sauce half a tablespoon
white sugar half a tablespoon
oyster sauce 1 tablespoon
Jiang appropriate amount
salt appropriate amount
garlic appropriate amount

salty and fresh
stewed
an hour
simple

Steps for ♪ Dry-beaked mackerel ♪

Raw material I

Raw material II

The powder bar was immersed in hot water for 20 minutes, so it was fully softened and cleaned up

(b) Sphinocious mushrooms and mussels with hot water

(b) The rooster is washed clean and sized into chicken pieces, made of wine and sugar for 15 minutes

(b) Charu, muscular hair, and to Titch, ginger, garlic, and dry bee-cleaning

(a) The filling of oil in the pot, and the roasting of garlic

I'm not sure if it's a good idea

(b) Influencing old, raw and platinum oil, so that the chickens are evenly coloured

And pour hot water with no chicken clots and put it in ginger

Put powder in, dry beaks, mushrooms, mussels

The fire is boiled for more than 30 minutes in the middle of the small fire, so that a small portion of the soup can be left out of the fire and then the salt can be imported。