halogenated chickens and halogenated practices
By VicentaLakin
As food, an old pot of halogen at home is essential. The halogen is a taste given by the earth and by time, so there is no need to struggle to fill up the spices once and for all. The key is multi-halogenated, with different ingredients. And then when you're done cooking, you filter out the impurities, and you leave the oil out, and you freeze it for a long time. A pot of old halogen is a baby. It tastes good to put in a tree bark. halogenated eggs, halogenated chickens, halogenated meat, anything, halogenated rice, halogenated halogenated meat. But I think there are a few things to be careful about. Fish, after all, smelly. The liver, it'll be soup. Gum-rich, pig hoof, chicken claws. It'll make the halogenous soup so dense that it'll need more water。
Recipe Recommendations
- chicken neck appropriate amount
- Jiang appropriate amount
- geranyl appropriate amount
- aniseed appropriate amount
- pepper appropriate amount
- cinnamon appropriate amount
- grass fruit appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
Steps for halogenated chickens and halogenated practices
1
The chickens are cleaned up, extra fat, the bands are going off. Into cold-water boilers, in cold-water wash-up。
2
Prepare the spices, I use vanilla leaves, cinnamon, dry peppers, big stuff, peppers, black and white peppers, grassfruit, ice sugar. You can put anything in your house, like bean bean bean, white bean, ginger. Just like a little less. It's a halogen pack。
3
Cleaned chicken necks, filled with cool water, all the spices, better with boxes. Old smoke, wine, salt. A little salt. It's so clean, it's so fuzzy。
4
It's half an hour before it's boiled, then it tastes like it's dry, and then it's soaks。