Millet any of several hot spice plants explodes gallinaceous gizzard is my big love dish in some restaurant, every time one pannikin this enough I eat on one bowl of big meal happily. Later, I left that area. But that flavour lets a person really bear in mind constantly, stuff is fortunately simple good do. The father Douchao of husband and husband loves even me this ~ now
With makings
| Salt, unripe smoke, yellow rice or millet wine |
Millet any of several hot spice plants explodes the practice of gallinaceous gizzard
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Gallinaceous gizzard cold water leaves boiler, boil became angry scoop section. Do me to see a net go up to say to want to be cut as far as possible for the first time thin, the result does me discovery is too thin tastily mouthfeel goes out quickly not to come, the gallinaceous gizzard that outside understanding suddenly why to be, eats should cut a flower -- come good-looking, 2 it is easy to come ripe maintained bright mouthfeel again. If pursue,the introduction cuts a way two kinds.
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The gallinaceous gizzard that has cut adds salt to add yellow rice or millet wine unripe smoke souse half hours above.
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Garlic cuts garlic Chengdu, millet any of several hot spice plants cuts paragraphs small to reserve.
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Fry the oil below boiler, put garlic Chengdu and heat of medium baking temperature of millet any of several hot spice plants next sweet, gizzard issueing chicken is fried, because souse passes, need not put condiment again. Fry gallinaceous gizzard all the time squashy, OK serving!