Chicken
By VicentaLakin
The red chicken is a more common dish, so we have eight big jabs. This one's a personal pleasure
Recipe Recommendations
- broilers
- green pepper
- edamame appropriate amount
- millet spicy eight
- garlic three-petaled
- bean paste two spoonfuls
- sugar two spoonfuls
- vinegar two spoonfuls
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine two spoonfuls
- oyster sauce two spoonfuls
- Wang Shouyi's thirteen incense 四 grams
- chicken essence a little
- onion a little
- Jiang three pieces
- geranyl two pieces
- cinnamon a short
- medium spice
- burn
- three-quarters of an hour
- simple
Steps for Chicken
1
We put oil and sugar in the pan, we put cinnamon in the cinnamon, we make a little sugar, we put chicken in the cinnamon, and we put a little rice in the onion. Garlic, ginger, fried, saliva, vinegar, soy sauce, soy sauce, soy sauce, and soy sauce
2
The chickens were boiled with water, and a third of it tasted like beans3
When I get into the soybeans, I use an electromagnetic furnace of about 500-800, and when half of the soup is put in salt, the salt is put in early and the meat gets old, then it's put in 13 fragrances, burning up to the juice, and I think it's better to leave some more soup, put it in the pepper block and fry it, pick up a pot and put it in the chicken. I also put frozen tofu on it. DownChicken Make Tips
Do not blanch the chicken chunks with boiling water, as it tends to make the meat tough; instead, soak them in cold water to remove the blood, then rinse under running water. When cooking with boiling water, the chicken needs to be stir-fried first. Adding cold water to cook will cause the meat to suddenly tighten from the cold shock, resulting in a poor texture. Adding a little vinegar helps with the texture, but just a tiny bit is enough.