Chongqing Chicken Man
By VicentaLakin
I'm sure all the friends who like to eat hot chickens have tasted it. It is a heavy taste, an unforgettable new dish, combined with the unfailing business of the hot pot and the insatiable and insatiable, while at the same time giving people a feeling that they will eat more and more. Chongqing chickens are red, fragrance is a good meal and leaves behind an unforgettable taste. Chongqing chicken chickens are fragrances, fragrances, intestines, and a fresh spot in the food market. In this warm and cold season, it's not easy to eat a pot of fragrance and spicy chong chicken chicken. Hey, this delicious traditional practice is complicated and sophisticated, not only with a lot of spices, but also with red oil. This time, I used a lazy approach, a simple few steps, and I made a Chongqing chicken chicken that tastes very similar to traditional practices. In fact, it was more beautiful than this picture when I had something that I couldn't shoot in time, and then I put some water on it, which led to a slight decrease in the overall color of soup and chicken. It's a little sad, but it doesn't affect the taste. It's still hot
Recipe Recommendations
- medium spice
- burn
- half an hour
- simple
Steps for Chongqing Chicken Man
1
Fresh chicken 700 grams, cut to the right size. "Better with chicken, chick, chick."
2
We'll have 70 grams of water and 70 grams of Zhongqing chicken chicken soup。
3
Put chicken pickles in it。
4
It's better to have a fresh film pickle for more than two hours。
5
Prepare celery, cuisine, pepper。
6
Take the garlic off。
7
Onion slice。
8
Celery, pepper cut。
9
Hot pots of cool oil, garlic and red pepper。
10
Pumped in the pickled chicken, and added a proper amount of yellow wine and raw smoke. Fired until the drying。
11
Just pour onions, celery, peppers, just a couple of rounds。
12
Just pour onions, celery, peppers, just a couple of rounds。
13
A proper amount of hot water is placed in the pot and burned and poured into all materials. Shut the fire for 20 minutes. Put the casserole on the pot。