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Chapter 490 The master led the door
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... ying. When making it, it is first rinsed in clean water to remove blood stains. When cooking, the chicken is tied with hemp silk to keep the shape of the chicken."
Speaking of this, Liu Yunong couldn't help but say a few more words: "The common method of gourd chicken does not need to remove the bones. After cooking, it needs to reach the level where the chopsticks are off the bones. When cooking Liu's dishes, It has been improved, and the deboned chicken is easier to taste, and the taste ...
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