Chicken leg and soybeans
By VicentaLakin
The chicken is fine, tastes good and has the highest protein content in meat. Chicken thighs are the most iron-bearing part of the whole chicken body. This chicken-legged potato is our inner-mongol way of eating with beans, with potatoes and powder bars, making it salty and delicious, and not cleaning up the water。
Recipe Recommendations
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Chicken leg and soybeans
1
Bean horns to wash clean water and potato blades to make big
2
Chicken leg chop
3
Clean up the water
4
Fat slice
5
A little bit of oil in the pot, a little bit of fat and a little bit of oil out of the fire
6
Join the chicken leg till it's white
7
Join the soy sauce
8
Join the bean horn till it's green
9
Add foodless water, a big one, a big fire, a little fire cap for five minutes, a powdered faucet to wash, break into the pot, add salt to the proper amount, and then a little fire to cook
10
When the beans and potatoes are ripe, the powder bars are softer and softer, and when the soup is half full, it can be plattered with garlic
11
Here we go. Let's go
12
It's finished
13
It's finished！