Cut flesh of pigeon breast chest into strip, green ginger, salt, face of Chinese prickly ash, soy is put right amount put cooking wine, freezer souse is put to make gallinaceous willow fills minute of tasty a little while after even mix, take out its after 20 minutes, take a bowl of flour, hit an egg agitate with another bowl even, the biscuit that a bowl puts reassume into try to win sb's favor is branny, take out an air again dish, we began to make now, a chicken Liu Xian dips in on flour puts egg liquid again wrapping above the bag is branny, put empty dish finally, ordinal after been do, oil is put inside boiler, oil is lukewarm burn you to put willow of a chicken to go down gallinaceous willow can wave very quickly had better, I also am not clear about is how many degrees, scamper fizzles out to gold the fish out when color, willow of crisp fried chicken has done everybody to try OK also after souse tasty, take out direct flee in terrorfry in deep fat or oil from freezer, very delicious also!

Cut flesh of pigeon breast chest into strip, green ginger, salt, face of Chinese prickly ash, soy is put right amount put cooking wine, freezer souse is put to make gallinaceous willow fills minute of tasty a little while after even mix, take out its after 20 minutes, take a bowl of flour, hit an egg agitate with another bowl even, the biscuit that a bowl puts reassume into try to win sb's favor is branny, take out an air again dish, we began to make now, a chicken Liu Xian dips in on flour puts egg liquid again wrapping above the bag is branny, put empty dish finally, ordinal after been do, oil is put inside boiler, oil is lukewarm burn you to put willow of a chicken to go down gallinaceous willow can wave very quickly had better, I also am not clear about is how many degrees, scamper fizzles out to gold the fish out when color, willow of crisp fried chicken has done everybody to try OK also after souse tasty, take out direct flee in terrorfry in deep fat or oil from freezer, very delicious also!