Hot chicken

Xinjiang likes chickens, and they're all big chickens. Xinjiang's famous three foods — pepper chickens, big chickens and hot chickens. Xinjiang's large plate chickens are two types, but they belong entirely to two “genres”. Big chickens were first born in Sand Bay in the late 1980s, with Lisling as the founder. The main ingredients are chicken bars, potatoes, etc., soup on the soles, and in the soup, the main food is a belt face, and the other is fort Chaico's “spicy chicken”, which is also a large plate. Spicy chickens were first found in Fort Chaikou, Darsaka City, in the early 1990s, the founder of which was Chen Jiabridge. And in chili chickens, the main ingredients are chicken chips, dry chili, etc., with chili from Xinjiang's native, long, dried up and wrinkled, and famously spicy chili, which is also made of chili, Zhifuburg chickens with rolls, rinsing oil, smelling in the meat. Spicy chickens are popular in Xinjiang for more than a decade. Both are popular in Xinjiang. This is the best I can do, fried chickens are beautiful, good-looking and time-saving, home-made for health, chickens made out of stale, not so good color, but very healthy. The name “trich chicken” is given by Zhu Yuanjin, most of the three chickens are scattered, and the species is long-term and slow, with higher levels of amino acid and more nuanced meat. The chickens have the effect of warming, filling, healthy stomachs, active veins and strong bones。

♪ Taste chicken ♪

So the electric cooker can also make salt chicken, taste good

♪ Fancy chickens ♪

No. 3 is the last day of New Year's leave, and our family is resting at home for one day, and tomorrow's children should go to school again. They're home-made chicken mushroom fire pots. They're delicious, and all three chickens are wiped out. Food is hot. Because I don't eat spicy at home, I put in two dry peppers. If you like spicy, you can cook chicken with red oil after you've made it. The fragrance of the hot chicken pot is salty, the chicken is tender, and the fragrances are boiled, especially for the winter meal。

Spicy lemon chicken pan

He likes hot food, but he's afraid of fire and he's easy to pack. Add a proper amount of fresh lemon to the bottom of the soup, which adds a fresh and effective flaming bag and brings a little refreshment to the pot. Lemon is fragrance, it removes meat, aqueous aroma and makes the meat more tender, and it also promotes protein decomposition enzymes in the stomach and increases gastrointestinal creeping。

Favorite pot

Taste is a soybeans-based sauce, which tastes very nice and rich, and adds to the soup the effect of a similar taste or chicken. Taste is not only good, but also of high nutritional value and frequent consumption is very good for human health. Taste soup is the long-lived secret of the Japanese, the charisma of Japanese girls! We'll make a boiler with soup and a shrimp and a vegetable mushroom... and the soup's getting thicker and thicker, and it can't be stopped

Xinjiang chicken

Each family has its own special taste, and the reformed Xinjiang chickens are more acceptable to their families。

Chicken stew mushrooms

Powder chicken

In the mountains of Shandong, mushrooms are produced, known as “pines” or “fews”, with a sense of mouth and fragrance, especially good for stew and cabbage in winter. So, without the autumn winter festival, there's a popular dish in the local restaurant, the "Powfowl Chicken" that compares favourably to the mushroom stew chicken in the northeast。

The whole chicken

Frozen chicken, first try. It's almost New Year's Eve. Thirty chickens are used to dry up every year, and this year I've tried this fragrance. Two pounds of three chickens, one, to eat oil. Precious salt, ginger chips, wine, pepper powder, pepper powder, powdered powder, raw, chicken, honey. Three yellow chickens one by one with hair and guts, flattened. Adding all the mixes to pick up a day, taking a pot that can put down the whole chicken and pour it into the vegetable oil to heat up to 80% and put it in the pickled chicken. Look at this. It'll blow! Don't get hurt by the oil! The two sides roll up, blow up to the gold yellow, pull out a slice of platter and put onions on it, and so on. A little tip: Don't get hit with the oil when it explodes. Watch out! Watch out

It's a big chicken

I used to eat here at Xinjiang's Quan restaurant in college. I've been studying since graduation, and now I'm learning. But the southerners don't eat noodles, so they don't have any delicious zips, but they still eat。