Frozen chickens of mushrooms
By VicentaLakin
Recipe Recommendations
- chicken a
- spring bamboo shoots two
- mushrooms 300 grams
- onion a
- Jiang appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- rock sugar a small handful
- soy sauce a spoonful
- soy sauce two spoonfuls
- salt appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Frozen chickens of mushrooms
1
Chickens are cut in pieces and put in cold-water pots to boil water。
2
The watered chickens were taken out of the water and washed with cold water to control the dry water reserves。
3
Onion slice, ginger slice spare。
4
Fill the pot with the right amount of oil and add a little ice sugar。
5
The sugar melts and drops in the peppers, the eight horns and the fumes。
6
Inverted dry-water-controlled chickens are turned on。
7
Join Ginger onions to make a flip。
8
Joining old and raw smokes continues to boil to the skin of the chicken, turning into a state of microtransparentity。
9
Add hot water without chicken。
10
The fire opened up the water in the pot and left it floating, and the fire continued for about an hour. Time depends on the meat of the chicken
11
Hong Kong is washed up in pieces as chickens are almost cooked。
12
Scratch the skin。
13
Pumping into the pan and running dry water reserves。
14
When the chicken rots softly, the mushrooms and dump them in the pot。
15
Add an appropriate amount of salt。
16
When the vegetables and the chickens are evenly cooked, the fire starts drying up the soup。