Xinjiang is a big chicken

It is said that every person who is out there in his or her stomach is deeply concerned about his or her own home, and that it is the so-called true taste of his or her home that is scattered out of his or her stomach, but it is the taste of most people's buds that is allowed to continue, and there is no big chicken that is absolutely authentic, but I am sure that I have the heart, and I believe that everyone who has tried will feel it。

Recipe Recommendations

Whole Chai Chicken a
potatoes of 2
onion one
flour 400 grams
pepper 3g
aniseed the 2
spicy skin 25g
white sugar 5g
ginger slices 3g
salt a teaspoon of
ketchup a teaspoon of
soy sauce a teaspoon of
soy sauce two teaspoons of
garlic 10g
beer a bottle
old chicken soup 50g

medium spice
fried
an hour
simple

Steps for Xinjiang is a big chicken

Put peanut oil in the pot. More than usual. Put it in sugar or ice cream

It's a crucial step, not to omit it

Put it in the peppers, and eight horns go on for five minutes

Two minutes after I put it in the spicy skin

Put it in ketchup, smoke it for two minutes

The old hen soup that joins the stew can lead to a better taste of chicken

Add a whole bottle of beer, put on a pan and a kettle for 30 to 40 minutes

Join the roller coaster potato, don't make it fried, just lay it on the chicken

Join the onions and the peppers

It's an important step to add garlic and paste when it's coming out

It's not going to be too much water when you start preparing the belt and the face

cook a pot of water, add a little salt, split the pasta into two cms of pasta, split it into five cm wide, pull it down into the pot, and you can eat it in two minutes