Chicken paste
By VicentaLakin
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Chicken paste
1
(a) Two chicken legs, several chests, carrots, potatoes, slices of onions, ginger slices
2
(b) Chickens with ginger chips and water boiled to foam, then all the food was put into the pot, filled with water, and stewed for about four hours
3
After the stew, carrot potatoes are picked out, chicken legs are removed, chicken soup is filtered with a net
4
Carrots, potatoes, chicken leg sticks, respectively, are muddled, and chicken leg is easier to break with proper chicken soup
5
(b) Chicken chest torn into a fresh bag with a scrawl stick, and chicken into a pan of fire and dry water
6
When they're dry, they're broken in the Obel cutter, then they're boiled in the pan until the water's dry, they're lax, they're cold, they're eaten in a week, and they can taste it in the porridge
7
The chicken soup cools, leaves the oil, puts it in the freezer room, cooks the noodles。