"Sister Fei'er, here. Pen Fun Pavilion wWw. ｂiquge。 At this time, Bei Ke, who had got the pineapple, hurriedly ran in, and sure enough, he took the big pineapple that had been peeled off.

Lan Fei'er glanced at it, then lifted her lips and said, "Hard work, shell, wash it down and put it in a basin, I'll cut it and fry the duck meat later." Excuse me, Shell. ”

"Uh...... Fried?" Shell was stunned for a while, and his face was full of questions but he never asked. After all, now is not the time to ask shamelessly, but to hurry up and help get all the dishes out of the pot, because lunch is coming: "Okay, Sister Fei'er." ”

After Lan Fei'er cleaned the pot of the tiger stove, she directly used medium heat and added oil to the pot. When the oil in the wok is hot, she directly poured all the pigeons into it, and when the pigeon turned red, she directly used an iron clamp to pick up the pigeon, and then poured it into the prepared fence to filter out the oil, and then first cleared the oil and water in the tiger stove, she put oil in the pot, and when the oil was fried to a certain extent, she directly put in the green onion and ginger, and burst until there was a fragrance before the pigeon was not in a hurry to go in, and then poured some homemade wine into it, and poured the soup that had just been served into it, and sprinkled some flavoring essence. Then cover directly on the tiger stove and bring to a boil over low heat.

Just when the pigeon was cooking, she picked up the washed pineapple neatly with her fat hands, directly cut the pineapple into small pieces and put it into a wooden basin, and soaked it in salted water for later use. At this time, she didn't wait for a long time to directly uncover the fragrant pigeon, directly added juice and sugar to it, and then covered the lid of the tiger stove, only waiting for the pigeon to be ripe, she took out the pigeon neatly. The soup in the pot was not wasted, but was mixed with peanut oil and sesame oil. Place in a large bowl. Then heat the cauldron over medium heat, quickly add oil and wait until the fire is fifty percent hot, she put the suckling pigeon's slices into the pot, and when the slices are fried until the skin is crispy, Lan Feier took the slices out of the wok and served them with the suckling pigeon in the wooden basin, and the cooled three cups of duck and Wenchang chicken were in front of him: "Shells, please take down the cutting board." Thank you. ”

"Yes. Sister Phil. Immediately, she raised her hand and quickly took over the cutting board, neatly and skillfully chopping each pigeon into pieces and putting them into five small bowls, building the original shape of the pigeon. Then she put the freshly taken out of the wok around the pigeon, and the washed coriander was placed in the middle of the slices, and then she poured the juice directly on each plate of the pigeon. Now, a western juice pigeon has become again.

"Shell, bring this to the table. Thank you. Lan Fei'er spoke quickly, and quickly picked up the duck and cut it on the cutting board.

In less than half a tea time, six and a half duck meat were perfectly placed on five plates, and Lan Fei'er took out the three cups of duck sauce that had already been prepared from the tiger stove without taking any time, and poured it directly on the neatly placed duck meat on the plate: "Shells, three cups of duck are ready, serve them on the table." Be careful. After speaking, Lan Fei'er picked up the Wenchang chicken in the wooden basin again, and showed her skillful posture and the strength of the knife on the chopping board again.

Half a tea time again, the five discs in front of Lan Fei'er were already perfectly plated with chicken, which was Lan Fei'er's masterpiece of knife skills just now: "Shell, help me bring the big bowl of pale yellow sauce sauce on the tiger stove, thank you." ”