Miyagi chicken
By VicentaLakin
Miyagi chicken, Sichuan tradition. It's made of chickens, dry peppers, peanuts, etc. The legend is that Qingmong's house is famous for cooking. It is characterized by a fine, spicy and undry smell of sweet acid. Ding Bao-Cheng is a Pyeong-Yi of Guizhou, the Qiang-Feng, a cook, and, as a Inspector of Shandong, employed dozens of cooks, often with chickens. Following his reassignment as Governor of Sichuan, the food was introduced into Sichuan, combined with the spicy customs of Sichuan and improved as a welcome treat. The post-cooking method was leaked and the restaurant was introduced. Ting Bao-chung was once sealed as the Prince of Qing Dynasty, and the dish was named "Miyagi Chicken". It's all over the country. The variety varies slightly from place to place, and there are such things as the evolution of chicken into meat。
Recipe Recommendations
- chicken meat was appropriate amount
- Crispy peanuts appropriate amount
- salt appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
- bean powder appropriate amount
- Ginger and garlic rice appropriate amount
- sea pepper noodles appropriate amount
- pepper appropriate amount
- Pepper Festival appropriate amount
- onion appropriate amount
- hot and sour
- fried
- ten minutes
- ordinary
Steps for Miyagi chicken
1
Miyagi chicken
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Chicken
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Potato peanuts
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Salty chicken and sweet peas and garlic peppers
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Pepper Day
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Onions
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I'll add the salted chicken soybeans in the sauce to the right amount of water, and I'll mix them evenly into twig sauce
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Chickens are added to an appropriate amount of bottom salt, soy powder, and the water code is even。
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Equalize
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锅里面倒入适量的油烧热后，将干Pepper Day，花椒炸出棕黄色后，
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Add the chicken to the fire。
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Add ginger garlic, flat on the sea pepper。
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I'll be back in a minute
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After pouring in the twig, the sauce is even
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加入Onions，花生米，再次翻炒均匀即可。
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Perfect
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Perfect