I don't know
By VicentaLakin
How happy it is to be at home, to eat and to sleep. Ha ha. After years of not going to the farmers' market, it's so rich to go to the market today, it's so much better than the supermarket, it's so fresh that it's decided, and today's main course is that. It's not easy for you to see it in many big hotels, but it's often only in small restaurants at the end of the street. Tastes hot and delicious。
Recipe Recommendations
- chicken zhen of 5
- chicken intestines appropriate amount
- chicken liver appropriate amount
- onion one
- cabbage
- mushrooms 300 grams
- parsley an
- Wosun a
- Pickled ginger and pickled pepper appropriate amount
- garlic few
- kimchi appropriate amount
- Pi County Douban a spoonful
- salty and fresh
- fried
- half an hour
- ordinary
Steps for I don't know
1
First of all, clean the chicken and wash the salt twice. The chicken liver slices, the length of the chicken intestines, the length of the fingers, are loaded into the basin, and salt and wine pickers are added to the reserve。
2
Sphinxes, head-cutting。
3
Celery cut, onions cut big silk。
4
It's a pickles made last night. It's very fresh. Slice the ginger peppers。
5
Oil is in the pot, which is larger than usual, and when it is 80-90% hot, it is taken out of the chicken. In order to avoid waste, the oil in the pot should not fall, and the heating evaporates the water in the oil, adding two spoons of soybean beans to the color of the oil, and adding ginger pepper garlic to it。
6
An exclusive ingredient: Chongqing's popularly known as "jumping pickles," which was made last night, was taken today, and it's very refreshing. Add pickles for a little bit。
7
They then put boiled mushrooms and nestheads in the mix, and then added onions, celery and cabbage, which were slightly fried, and then poured into the chicken acupuncture, with a bit of white sugar。
8
It's all done with a big, real family version. Waiter, let's have some dinner..
9
Put a little bit of cuisine on the surface and make the population go down。
10
And finally, let's figure out the cost: 30 bucks for chickens, and 20 bucks for vegetables and salt and rice, or 50 bucks. And today, 48 bucks a pot in a restaurant, at least three pots, and I think I'm getting high. Ha ha。