Big chicken
By VicentaLakin
xinjiang chickens are famous for the xinjiang region and originated in the early 1990s, mainly from chicken pieces and potatoes, which are cooked with belts. xinjiang chien chickens are colourful, with smooth, spicy chickens and sweet potatoes, and with spicy smell. it's not necessarily real, it's hard to eat, it's really good to have a luminous plate, and it's better to try to make it myself when you have time to make it。
Recipe Recommendations
- chicken legs two
- potato two
- green pepper two
- section 200g
- onion a
- garlic half a head
- Jiang two pieces
- octagonal a
- geranyl two pieces
- pepper 20 grains
- dried chili of 10
- soy sauce three tablespoons
- sugar two tablespoons
- beer a bottle
- salt appropriate amount
- slightly spicy
- burn
- half an hour
- simple
Steps for Big chicken
1
The chicken legs are washed to pieces, the cold water can't be smudged, the cold water can be washed to spare
2
Potato peppers cut the blades and girded the blades
3
Put a little bit of oil in the pot, put a little bit of white pepper paste in the pot, and a little bit of red sugar
4
A little change in color from the chicken block to the onion onion and the scent of the fragrance
5
I'll join you with the last food beer, fragrance, eight o'clock, and a little fire stew for 20 minutes
6
The soup is thick, the potatoes are soft, the peppers are boiled to maturity, the noodles are boiled to maturity 8, the chickens are cooked, and some of the soup is served to table