手羽先の焼き鳥 #shorts

手羽先の焼き鳥 #shorts

While watching TV, I came across a shocking technique: deboning chicken wings. It’s definitely worth the challenge. Let’s aim to improve our skills. Based on my own experience, the more you practice, the more efficient you become. If you keep practicing once a week through February, you’ll be able to debone chicken wings so well that even you’ll be surprised. But even if you’re not too obsessed and just feel like giving it a try, taking your time is perfectly fine. You won’t get it done unless you actually do it. Make a bunch, and lightly sprinkle with salt. Of course, don’t waste the bones. Simmer to extract the soup. The rich, unique flavor of the chicken wings seeps out. Then, thread them onto skewers. Nice. Prepare the U-shaped gutter and start the charcoal. Start grilling. It’s very easy to handle. Keep turning and grilling while watching its condition. Gradually, it starts to puff up. Let’s eat. Mmm… I definitely want you to take a bite of this skewer in one go. When you do, the juicy flavor bursts all over your mouth. Try deboning chicken wings!

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フと目に飛び込んできたこれまで聞いた事も見た事もない手羽先の焼き鳥に、つい心奪われて再現してみる事に決めたのだった。　最高。

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