Xinjiang chicken
By VicentaLakin
With all due respect, Xinjiang has a big word in mind that it's a bit of a feat, and given the fact that the lead fish is afraid of bones, he has not hesitated to change the material, turning the chicken into a chicken leg, a three-legged knife, removing the bone in the middle, and he eats his head, but I still like the bottom part, chewing his head, toughing his head, leading his head
Recipe Recommendations
- chicken legs 5 rats
- long potato of 3
- large onion 1/4 of
- pepper 1/2
- Xiaohong cabbage pepper of 3
- Budweiser
- Pickled soy sauce 1 tablespoon
- refined cured meat salt 1/2 teaspoon
- cured pork and pepper 1/2 teaspoon
- cured meat fine sugar 1/2 teaspoon
- cured pork corn starch 1 teaspoon
- cured pork and vegetable oil 1 tablespoon
- pickled pork sesame oil 1 teaspoon
- cooking vegetable oil appropriate amount
- Cooking shredded ginger 1 tablespoon
- Cooking shredded dried onions 1 tablespoon
- Cooking minced garlic 1 tablespoon
- Cooking star anise 1 flower
- Cooking pepper powder 1 teaspoon
- Cooking dried peppers 2 only
- Cooking sweet noodle sauce 1 tablespoon
- Cooking light soy sauce 2 tablespoons
- Cooking salt 1 teaspoon
- Cooking fine sugar 1 tablespoon
- Cooking pepper 1 teaspoon
- salty and fresh
- burn
- several hours
- ordinary
Steps for Xinjiang chicken
1
Cut each chicken leg in three pieces and put it in a bowl, with a spoon, salt 1/2 spoons, sugar 1/2 spoons, corn starch 1 spoons to pick up the hand feeling sticky, with a spoon in vegetable oil and a spoon in sesame oil, and evenly with pick-up, with a box or a closed bag, preferably half-day to day
2
Scratch blades after peeling potatoes and prunes into triangles
3
Cutting the onions into small pieces, and taking 3 of them, which will be used for the casserole
4
(a) A small pot, a piece of potatoes, a fire into the middle fire, and a piece of potatoes when a bubble is set, so that it can be blown slowly, with a spoon or chopstick, so that it can be evenly blown
5
It's just a little dark on the edge of the potato block, and it's hard to keep shape in the cooking process, so that it doesn't end in dust
6
A child's shoe that likes to have a chicken chute can be watered, but I feel wetter and whiter, and I try to fry it with a way to make a chicken leg yellow, can't make two pots of it, can't cook it up when it's done
7
Slice the ginger and the garlic and put the onions together
8
(b) On the boiler, with a small and medium fire, with hot oil, onions, ginger, garlic, pepper, sweet noodles, dry onions, pepper powder
9
Scrambling with spoons and fragrance from the pot
10
(a) The chickens that were pouring into the fryed chicken, turning into a frying moment, pouring into a beer can, so that the chickens can taste first with a spoon, a spoon of salt, a spoon of sugar, a spoon of pepper, a spoon of pepper, a spoon of tea, and a little bit of mix, the soup must not be salty enough, but if it were to last, it would be almost salty, with a small fire Simmer set, a chow, a 15-minute stew
11
(b) Lift up the lid of the pot and pour it into the potato, and then turn it into a small fire stew, and from time to time turn over the chicken and the potatoes, so that the potato clots can be evenly drawn
12
When the juice is almost a quarter of the original juice, the taste is not salty enough to add a little bit of raw or refined salt, and I feel just as salty
13
You pour onions and peppers, and you burn them till they're dead。Xinjiang chicken Make Tips
First, for the sake of making potatoes so bad that they don't last, the potatoes are blown up, making the potato surface a membrane, with a sense of resilience and maintaining shape; second, if you like to make chicken chubby, you can make chicken chubby, or if you like, you can make chicken graft, you can make the chickens colorier and feel better; third, if you have shoes, you can use the soy sauce, you can put beer on, you can use it, you can use no more, so it's important to have the fire, and it's important to keep the fire warm。