Schultz too white

By VicentaLakin

Schultz too white
It's a dish that the poet Li Bai loved when he lived in Sichuan, and is very well fed by chickens named for Li Baek whose tastes are salty and spicy, their taste unique, and their cooking skills. And there's a lot of sauce that makes it unique。

Recipe Recommendations

  • chicken legs
  • dried chili 10g
  • Soaking pepper section 12g
  • octagonal
  • pepper
  • ginger slices 12g
  • onion 25g
  • salt 4g
  • MSG 1g
  • white sugar 2g
  • pepper 0.5g
  • cooking wine 10g
  • glutinous rice juice 10g
  • sugar color 10g
  • sesame oil 2g

Steps for Schultz too white

  • 1
    The ingredients
  • Make Schultz too white step 0
    2
    the swordsman's legs were cut to 3 cm, then he used ginger onions, salt and wine
  • Make Schultz too white step 1
    3
    60% of the excess oil is used to blow up to light yellow when the oil surface fluctuates
  • Make Schultz too white step 2
    4
    i'll put in a proper amount of salad oil (about 40 g) to heat up to the temperature and put in dry peppers, peppers, peppers, ginger onions, fried incense
  • Make Schultz too white step 3
    5
    Add a small amount of fresh soup
  • Make Schultz too white step 4
    6
    Add a chicken block, inverted salt, sauerkraut, sugar, wine, pepper, eight horns, sugar to boil out the foam
  • Make Schultz too white step 5
    7
    The little fire is so soft, it'll just be dry
  • Make Schultz too white step 6
    8
    Just load it

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