1. Buy the pigeons and clean them 2. Pigeon stew seasoning packets bought from the supermarket
1. Prepare all materials. 2. Steam the pumpkin and mash it into puree with a spoon.
1. Prepare ingredients 2. Wash and soak glutinous rice for at least 2 hours
1. Cut the tofu skin into shreds. 2. Shred the carrot.
1. Prepare all the ingredients. 2. Remove the gills of the saury and pull out the internal organs from the gills. Rinse the fish clean, cut with knife on both sides, marinate with appropriate amount of salt for about ten minutes.
1. Cut the steak into sections, put it in a pot with cold water, add half a tablespoon of rice wine, and blanch. 2. Prepare the spices.
1. Mix the dough ingredients, use chopsticks to stir into a flocculent shape, and then knead it into a ball with your hands. Because the weather is cold, put it in the oven to ferment until it doubles in size.
1. Prepare the ingredients 2. Use a knife to make a slit on the back of the chestnut
1. Prepare all materials. 2. Steam the pumpkin and mash it into puree with a spoon.
1. Prepare the required materials. The squab is stuffy and there is no bleeding, so the meat is redder. 2. Boil half a pot of water. Turn the water to medium-low heat. Add the pigeon and blanch it for 2 minutes. Take it out for 3 minutes to facilitate cle
1. Prepare donkey hide gelatin cubes 2. Add rice wine and soak for one day
1. Soak peach gum, saponin rice and snow swallow in cold water for 12-15 hours respectively. If the weather is hot, it is recommended to put them in the refrigerator to refrigerate.
1. Prepare ingredients 2. Wash and soak glutinous rice for at least 2 hours
1. Prepare all the ingredients (the color of the light at home is a problem, the photo is off-color) 2. Cut the ribs into sections, wash and drain and set aside
1. A large collection of materials! (The two bowls prepared are of no use...) 2. Wrap the black tea (ps: I used souchong, the aroma of the tea determines the final taste of the milk tea) with clean gauze.
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