Potato-eating chicken

The classic mix of tacos is good, and it's going to be powdered, and it's not going to work because of a small thing, and it's going to be powdered. It's a classic combination, and it's good to cook, and it doesn't matter if it's powder. It is normal for us, the locals, to eat chickens in August 15th and early September 9, because in the past, there was a shortage of material, the tacos could grow themselves, the chickens could grow themselves, and it was normal to bring this dish to improve our lives during the holidays. Today, we rarely enjoy chickens from our families, and it's good to have a meal to remember. Main: chicken-legged taro formulations: red pepper mustard mustard sauces: salt-breeding, old pepper-screeching 13 fragrances

Recipe Recommendations

chicken legs a
Taro three
red pepper appropriate amount
schizonepeta appropriate amount
Jiang appropriate amount
salt appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
shisanxiang appropriate amount
pepper appropriate amount

salty and fresh
steamed
three-quarters of an hour
ordinary

Steps for Potato-eating chicken

Material maps。

Chicken legs to get flesh。

Cut the little pieces, and the sauce is salted, and I used the sauce。

Tacos go to the leather roller, it's bigger, it's in the bowl。

The pickled chicken was even with the ginger silk, and it was forgotten and made up。

The upper cage evaporates, and the water starts and counts for 25 minutes. Some of the soup will be poured out when the pot is out, and the chicken will be more watered during the evaporation process, and if it is powdered, sufficient water will have to be pumped. Just put on the red peppers, onions, casseroles, mustards, etc. I used peppers and mustard leaves。