Japanese pictures burn chicken legs
By VicentaLakin
Burning is one of the ways of cooking in Japanese cooking, which is most widely understood by the way chicken legs are burned, tastes good, sells well, suits the taste of sweet food, makes a daiquiri on weekends, does not use oil, sets out chicken oil in chicken pelts, then makes chicken yellow on both sides, burns it and then sends a photograph to a friend's circle
Recipe Recommendations
- chicken legs 2 only
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- vegetable oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- white sugar appropriate amount
- salty and sweet
- burn
- several hours
- ordinary
Steps for Japanese pictures burn chicken legs
1
Two legs of chicken, onions, ginger, garlic。
2
On the side of the chicken leg, a small knife was drawn to break the skin and band of the chicken leg。
3
With a knife, where the chicken leg is thick, a knife is drawn along the length of the chicken leg to the bone。
4
Scratch the sides with your hand, separate the chicken from the bone, pull it to the end of the coarse end, and cut the attached meat and neck。
5
The chicken is cut loose with a knife, so that the chicken does not shrink during the frying process, and a few holes are placed on the chicken skin with a fork。
6
Onions, garlic, ginger cutters。
7
Two spoons of platinum oil, two spoons of wine, one spoon of raw and one of old, with no salt, and evenly mixed into silt。
8
The chicken that is handled is placed in the bowl, in ginger, garlic, onions。
9
Roll in the juice and mix it for two hours。
10
When the pan is burned to 50% heat, it is put in the salted chicken, the chicken skin is down and made of little fire. No oil, fry the fat out of the chicken skin, then fry the skinny part
11
Chicken skin turns when it's yellow, little fire。
12
On both sides, when the yellow is made, the skin is down, and it's poured into the chicken pickle. Add a little bit of soup or water and make it for five minutes。
13
When the soup is thick and chopsticks can easily be inserted, the chickens are cooked, the fire is turned on, the sticky pot is softly pushed with shovels and the fire is off。
14
Out of the pot, chicken skins up the plate, and a few carrot decorations。
15
Rice is filled with rice, vegetables and chicken legs, and a nutritious and delicious Japanese picture of the chicken leg cap is served。