With makings
| Pigeon breast flesh | 2 |
| Cucumber | 1 |
| Carrot | 1 |
| Unripe smoke | 2 spoon |
| Amylaceous | 1 spoon |
| Pepper | A few |
| Often smoke | 1 spoon |
| Thick broad-bean sauce | 1 spoon |
| Ginger, green, garlic, chili | A few |
| Gallinaceous essence, white sugar | A few (see individual be fond of) |
The practice of the kung-pao chicken of super go with rice
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The gallinaceous brisket that chooses chunk two, abluent
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Abluent gallinaceous brisket cuts Cheng Ding,
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Put pepper touch, one spoon is unripe smoke, one spoon often is smoked, one spoon is amylaceous (ladle is about the same the commonly used stainless steel ladle in the home) , mix with the chopstick divide evenly souse 10 minutes! Preparation of the as it happens in souse process is other feed capable person!
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Cucumber abluent cut Cheng Ding, reserve
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Carrot abluent cut Cheng Ding, reserve
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Ginger, garlic, chili is mincing reserve
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Oily boiler heated up the green of ginger garlic chili that falls to get ready, put one spoon thick broad-bean sauce to break up at the same time fry, fry a fragrance can
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The gallinaceous man with enter souse good breaks up fry, about 1 minute or so!
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Enter man of carrot fourth cucumber, enter essence of life of a few chicken at the same time, unripe draw one spoon, a few white sugar, break up fry, about 1 minute, enter a few water, need not much, the boiler on the lid builds big baked wheaten cake 5 minutes, receive juice can!
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Give boiler! Prepare to have a meal!
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This is the large intestine that I burn together one morning, flavour also of assist, hahaha!
Small stick person
2, can put pignut, delicious also!
3. is born because of itself smoke often smoke still having thick broad-bean sauce is salty, so I did not put salt, if like the darling of salty taste to be able to put bit of salt, not much!