1 lemon, 2 carrots, 1 yellow bell pepper, 1/4 red bell pepper, 1/4 onion, 1/4 spring onion, 2 honeys, 10 g pepper, 1/2 light soy sauce, 1 tablespoon dark soy sauce, 2 teaspoons 2 teaspoons of rice wine, barbecued pork sauce, 1 tablespoon of black pepper,
The first method: 2 squabs, about 300g each, 2 spoons of dark soy sauce, half a spoon of oyster sauce, 1.5 spoons of Huadiao wine, 2 spoons of honey, 2 spoons of garlic, 3 cloves of garlic, an appropriate amount of cooking oil. Another method: salt-baked
2 squabs, soy sauce, 2 teaspoons of oyster sauce, 1 teaspoon of salt, 1 gram of roasted squabs. Step 1: Wash the squabs, remove the internal organs, and remove the pp.
❷Use salt, oyster sauce and soy sauce and apply it evenly on the inside and outside of
2 squab pigeons 4 red dates 4 Shaoxing wine 60 ml rose dew wine 30 ml dark soy sauce 15 ml salt 6g sugar 8g starch 3g sesame oil 4 ml cooking oil 30 ml water 2500 ml water 125 ml water 30 ml ginger 15 g Cantonese cuisine Mellow fragrance How to make rose
1. One squab 2. Cut into small pieces
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