The halama
By VicentaLakin
I don't need any other brands since I used Jin-suk Lee for cooking
Recipe Recommendations
- duck's paw of 8
- Jiang appropriate amount
- dried chili at will
- Li Kum Kee Bittern Juice appropriate amount
- medium spice
- burn
- several hours
- simple
Steps for The halama
1
Ginger peppers are cut
2
POWDERED DUCKS, SET ANOTHER POT IN HALF A POT, BOILED IN GINGER AND GARLIC PEPPERS, DUCK PALMS, LEE JIN-CHUL SALOON JUICE, PEOPLE BURNED OPEN, MEDIUM AND SMALL FIRES BURNED FOR AN HOUR, JUICE COLLECTED, OK
3
More chili is better, I love to eat my own. It's better than selling it outside