1. First use scissors to remove the bones of the calf and the middle section. It is a bit difficult. Be careful not to cut the skin. When the stuffed rice is next, it will leak out.
2. Cut it and marinate overnight with Orleans marinade
3. The white rice should be cooked the first day and put in the refrigerator. It won’t stick together when it is fried the next day. The ingredients can be prepared fresh the next day.
4. Add oil, saute mushrooms, carrots and corn kernels until fragrant
5. Stir-fry with rice and add a little soy sauce
6. Stir-fry and let cool
7. Take out the marinated chicken wings, and stuff the fried rice inside. Don’t stuff them too full. The cooked chicken wings will shrink when they are cooked.
8. While the stuffed rice can be preheated in the oven for 200 ten minutes, it is ready, put it in the oven at 200° surface for 15 minutes and then turn over. The meat at the back is thicker at 220° for 20 minutes, and finally the surface is brushed with honey and bake for another ten minutes.
9. This is honey
10. This one has salt and pepper, my husband’s taste
11. Isn’t it tempting, six are not enough...
