Curry chicken

Preparation of food: chicken legs: four, clean, immersed in cold water for at least half an hour。

Creaming: lilacs, white teasing, bean bean bean bean bean, licories, ginseng, guacamole, eight horns, cloves, cloves, cloves, peppers: the right amount, if you have not prepared so much above, you must have at least eight horns, fragrances, and cinnamon。

Cooking: Onions: Right quantity, ginger: right amount, ice sugar: right amount, wine: right amount, sauce: right amount。

cookers: curry cream: 100g

Cut the legs of the chicken into pieces and make water. When the water cools down, it is taken out. The hot water will be washed clean with blood and dry water。

Fried sugar. Oil and ice sugar pour into the pot, and small fire is made. As the temperature rises, the sugar melts slowly. Scrambling sugar with ice cream is the trick of red light in the finished product。

You'll find the sugar color is turning from white to brown。

Keep moving, there's bubbles, it's getting close to what needs to be done. When sugar is brown and bubbles appear, it's off fire。

Pour the fried sugar on the chicken. Put in all the sauce. The spices can be put together in the filter. If you don't have a filter, wrap the spice in a bandage. Soy sauce can be used for raw and red sauce, as far as possible not using old ones, which can cause the finished product to get too dark. Don't overweight the soup, because we're going to make it with curry and curry, and it's going to have to be considered。

Add warm water, not too much water. Chickens are easily cooked and soup is made during stew. The pan covers 15-20 minutes or so and adjusts itself to the size of the food. Stick it with chopsticks, the meat is easily punctured, which means it's ripe。

After the chicken stew was cooked, a gap was removed from the centre of the pot, with pre-crushed curry cream, so that the curry could melt as soon as possible, and the curry curry could be turned over, and the fire would be shut down when the chicken was covered。

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