Spicy chicken
By VicentaLakin
Spicy chickens are the name of an area of Kawasu, and they are famous for their contribution to Chongqing Mount. It's so hot and hot. Salty smelt, a little sweet. In general, chickens are the main staples, with a variety of materials such as onions, dry peppers, peppers, salt, peppers, flavors, etc., which are well-nourished and tasted, although they are the same dish, and are uniquely produced everywhere。
Recipe Recommendations
- chicken legs a
- pepper appropriate amount
- salt appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- edible oil appropriate amount
- chili appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- white sugar appropriate amount
- medium spice
- fried
- an hour
- simple
Steps for Spicy chicken
1
Chicken leg, pepper and pepper
2
Onions, refined sesame, salt, taste, wine, cooking oil, ginger, garlic, sugar
3
The chicken leg wash was replaced by the tanning in the bowl, which tasted like salt and wine, which was slightly blown up。
4
When the pot is set on fire, it burns down to 70% of the heat, and when the chickens slide, they are ready for use。
5
It's hot, hot, red peppers, peppers
6
Roasted into the chicken leg, cooked wine, squirted with salt, odor, pepper, sugar, vinegar, cooked with fresh soup and made it soft。
7
When the juice is dry, the peppers and the onions rise up。Spicy chicken Make Tips
1, pickled - the salt must be sufficiently salted, as it is difficult for the chicken to enter after the frying. A tea spoon is not too much salt, as there is a step in the middle that washes the salt. Two, the water -- why does the water make the chicken half cooked? The process of blowing up in the back just makes sure that the souffle is out there, so the chicken is fresh! Secondly, it's very dirty and hard to use. The water is dried and the chicken is clean, so the oil is not dirty. 3 Bombing — a double bombing — can quickly ensure that the outside is soft and will lose too much moisture if the blast continues. This time, all the usual fried chickens went half-fried, saved the oil, and soon the colours went up。