Pelican chicken
By VicentaLakin
They don't like to be spicy, but they like paprika. And they're not spicy, and if they're hotter, they're cayenne powder, and I'm still more interested in Paprika. This time it's not bad, it's good, it's good, it's red。
Recipe Recommendations
- chicken legs 3 pieces
- Hanging red pepper powder 1/2 teaspoon
- hanging paste low-gluten flour 3 tablespoons
- hanging corn starch 3 tablespoons
- Hang paste with clear water 4-5 tablespoon
- hanging vegetable oil 1 tablespoon
- hanging paste refined salt 1/2 teaspoon
- Pickled soy sauce 2 tablespoons
- cured meat refined salt 1/4 teaspoon
- cured meat fine sugar 1/4 teaspoon
- cured pork and pepper powder 1/2 teaspoon
- cured pork black pepper powder 1/4 teaspoon
- bacon brandy 1 tablespoon
Steps for Pelican chicken
1
Scratch the chicken leg to the skin, slice it up and put it in the bowl
2
Pickles in the bowl, even pickles, approximately 20 minutes
3
With another bowl of pasta, evenly mixed
4
If you pour a greasy chicken into a bowl, you can also pour it into a bowl filled with chicken, whatever you choose, and mix it evenly, so that the chickens are covered with paste
5
(a) The oil boiler, which is about 40 to 50% hot, is blown up, the oil warms up, and then blows up to the nearest copper, and the colour of the finished product is much deeper than the colour of the skin of the red pepper that is not normally on
6
When blown up, the oil is filtered and cold enough to eat。Pelican chicken Make Tips
1. Chicken thigh meat is juicier than chicken breast and the texture is not dry, so thigh meat was chosen; 2. Adding a little red pepper powder gives the food a rosy color and won't be spicy; 3. Double-frying the chicken pieces makes the skin crispier.