Spicy chicken legs
By VicentaLakin
Chestnuts and chickens are usually stewed, but fried meat is also a good way to eat, chickens are greasy, peppers are greasy, and they can give infinity to the mouth. How can the crumbs, which free them from the traditional casserole, be re-emerged in the course of their cooking? Seafood is the secret weapon for this dish, and seafood is the best of soybeans, made from traditional processes, and is a model of pure natural spices with a & gt of amino acid; 1.2 g/100 ML of very high nutritional value; soy sauce, velvet, fragrance, fragrance and salty blends, which are the first good food for modern life
Recipe Recommendations
- chicken legs 200g
- chestnut 100g
- green pepper 30g
- red pepper 30g
- garlic a little
- Jiang a little
- onion a little
- Haitian Flavor Very Fresh Soy Sauce 15ML
- salt 3g
- cornflour appropriate amount
- chicken powder appropriate amount
- cooking wine appropriate amount
- edible oil appropriate amount
- water starch appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Spicy chicken legs
1
(a) Paprika, Paprika purified slices; pellets of chestnuts, with chicken powder, sea-flavored sauce, wine, powder, salt pickles
2
Chestnuts are stripped of their skins; the pot is boiled with water, the salt is put in the chestnut, and the cap is boiled for five minutes until the chestnut is ripe。
3
Get the ribs in the water
4
Pick up the kettle and pour it into the ginger, garlic, onions
5
I'll pour it into the chicken, the wine, the water, the salt, the lid, the fire for three minutes
6
When the chicken tastes, the peppers, peppers and garlic leaves are cooked, and finally the starch is added, so that it can be packed with dry juice from the fire。