Pan-fried chicken pie - a mini-bread not to be missed
Wash the chicken meat, cut it into Ding and then change the knife into a
Wash mushrooms, onions and garlic separately and chop them up.
Put a little oil in the pot, heat the fried garlic and chopped onions, then add the mushrooms and stir-fry.
Add a proper amount of water in the simmered chicken broth, stir the chopsticks along the same direction, and then add the shiitake mushrooms, onion, white pepper, ginger powder, salt, and potato starch.
Use your hands to knead the minced meat into a small round cake, put it in a pan, and fry until golden on both sides.
The chicken must be delicate and delicate, and it must be whipped in one direction. The meat stuffing is not easy to disperse, and it tastes very good.