Mouth chicken
By VicentaLakin
Well, my recipe looks like a lot of chicken. But it's a good way to do this in the summer, and it's too exciting to say if it's over. It's hot in Suzhou
Recipe Recommendations
- chicken legs two
- onion 3g
- Jiang 5g
- garlic 3g
- millet pepper six or seven
- cooking wine two tablespoons
- soy sauce four teaspoons
- vinegar a spoonful
- white granulated sugar appropriate amount
- chili red oil quarter-teaspoon
- Homemade chili oil two spoonfuls
- sesame oil quarter-teaspoon
Steps for Mouth chicken
1
Prepare three. Unfrozen when you get back. Clean up the blood
2
Now let's go bone: cut the chicken leg with a scissors or a fruit knife, or slide
3
Separate the chicken leg from the bone
4
Cut your head with a scissors, and it's okay. It's gone
5
Separated chicken legs for wine, black pepper powder, and ginger pickle。
6
Peanut rice is immersed in warm water early, and when it's wrinkled, you can strip it off and dry it
7
A little oil in the pot, cold oil in freshly peeled peanut rice, a little fire to dry it up to the usual level of water
8
Garlic, ginger cut off
9
Scratch the onions
10
Mi spicy bits
11
Pick up the chicken leg and fix it with a toothpick. Stay
12
And put the fixed chicken leg on the evaporation pan, and the fire evaporates in about 15 minutes
13
In the process of steaming the peanuts into small pieces
14
Start with the sauce: just cut on the onion in a little bowl, two spoons of chili, just a few days before it was put in
15
The steamed chicken is cut into pieces
16
I'll put the sauce on the chicken leg, and I'll put peanuts in it
17
Is it salivatingMouth chicken Make Tips
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