The chicken leg of the mushroom
By VicentaLakin
When it comes to the north-east, it is impossible not to mention the chicken-cooked mushroom, which is an indispensable traditional dish when the north-east entertains guests. But not all mushroom-cooked chickens can afford this dish, and the famous northeast chicken-cooked mushrooms have to use the mushrooms. The mushrooms are essentially wild, uncultivated, and are known as the real “Mountain Precious”, known as the “Northeast Fourth Treasure”. The mushrooms are smooth, tasted and nourished, and often eat to enhance mystic immunity, to be happy, to be hungry and to be young. I barely ate any other mushrooms before I left the Northeast, and I didn't know the treasures of the mushrooms until I came to the land, so every time I came home, I came home with a lot of mushrooms, and I left some for my relatives and friends, and it was a little rare。
Recipe Recommendations
- chicken legs of 2
- hazelnut mushroom appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- pepper appropriate amount
- tangerine peel appropriate amount
- rock sugar appropriate amount
- salty and fresh
- stewed
- three-quarters of an hour
- simple
Steps for The chicken leg of the mushroom
1
The mushrooms are washed clean, cold water bubbles。
2
The chicken legs are clean and big. Keep the oil on the chicken skin
3
Get ready for all kinds of sauce。
4
Hot oil (just a little more than usual) in the frying pan, with a proper amount of ice sugar。
5
When the ice sugar melts into caramel color, it is thrown into the fire。
6
When the chicken surfaces were almost severed, the spices that were ready continued to be fried。
7
Add a proper amount of wine。
8
Add a proper amount of wine。
9
Add the right amount of raw smoke。
10
Add a proper amount of old smoke。
11
It's even, to the point where the grease in the chicken skin is basically dissected。
12
I've never had chicken with fresh water。
13
The mushrooms squeezed off the water spare。
14
The water in the pot was burned open and put into the mushrooms, and three minutes after the fire broke, 30 minutes after the medium of the small fire stew。
15
In 30 minutes, the soup tastes the right amount of salt。
16
The fire gathers soup and leaves a small amount of soup to cook。
17
The roasted mushrooms absorb the taste of chicken soup and oil, special scents, and the mushrooms are the first to be looted every time they are made。