Miyagi chicken
By VicentaLakin
There's a lot of information on the Internet, I'm not going to repeat it, I've done it many times, I've done it again today, and I think it tastes good! All of a sudden, there's enthusiasm to do it while carefully taking measurements, sorting out practices and sharing them. I think measurement is important, especially for the classics, not only for home-made cooking but also for cooking in restaurants, and it's a standard when it's done. So if one of your classmates is going to do it, just call it a big one。
Recipe Recommendations
- Chicken leg with skin 400 grams
- peeled peanuts 90 grams
- salt 6 grams
- cooking wine 15 grams
- cornflour 8 grams
- vegetable oil 35 grams
- red spicy oil 30 grams
- dried chili appropriate amount
- pepper appropriate amount
- onion ginger appropriate amount
- white sugar 35 grams
- vinegar 45 grams
- soy sauce 8 grams
- water 20 grams
- slightly spicy
- burn
- half an hour
- simple
Steps for Miyagi chicken
1
All the raw materials in the fabric
2
Onion acne put in the freshly prepared juice
3
Chicken wash, dry water with paper in the kitchen, flattened, slashed with a knife
4
Scratch the knife quickly with a blade and cut the cross vertically
5
Scratch the knife quickly with a blade and cut the cross vertically
6
Then cut into 1-1.5 cm meat
7
The chicken's inside, the pickles, the wine, the salt, the chicken with the hand
8
When the chicken gets sticky without moisture, put it in the powder and keep scratching it with your hands
9
When the chicken gets sticky without moisture, put it in the powder and keep scratching it with your hands
10
Hot in the pot, hot in the vegetable oil, hot in the oil, hot in the dry peppers and peppers
11
Hot in the pot, hot in the vegetable oil, hot in the oil, hot in the dry peppers and peppers
12
When the dry pepper color starts to get deep, put in the onion onions that just dipped in the sauce
13
It's almost white when it's in chicken
14
When the chicken is almost white, the sauce will roll around the pan wall and fall in
15
The chicken's almost white, and the sauce will fall down the pan
16
The chicken's almost white, and the sauce will fall down the pan
17
Don't flip the chicken now. Shake the pot a few times
18
Don't flip the chicken now. Shake the pot a few times
19
We'll just boil the sauce, and we'll flip the chicken and wrap it up
20
Put the red oil on it, dump the peanuts in it, get off the fire, get out of the pot. The last step in the peanut is to make sure it's still clear