Hey, hey, hey, hey
By VicentaLakin
The cyanide season has begun again, and the cyanide sprouts, which are so tender, soaky, smelly and uniquely fragrance, and soothing with the wind and the effect of increasing appetite, as well as with ginger or succubus, have been described since ancient times as “men must not be gingerless”. Ginger's spicyness is not as strong as that of the old ginger, and it's so soft and soft that it can mix it with the other foods, and it can be made of vegetables or made of ginger. Today, it is used to blow up chicken chickens, whose mouths are soft, chewy and nutritious, and which are good foods. It has the effect of digestive accumulation and stomach maintenance, while chickens are good for iron supplementation and women friends should eat more. It tastes very good, and the smell of the chicken is very good, and the smell of the chicken is very good in the ginger。
Recipe Recommendations
- chicken gizzards of 8
- Zai Jiang 200 grams
- green pepper of 2
- beer 1 small bowl
- garlic slices 3 petals
- soy sauce 1 scoop
- cooking wine 1 tablespoon
- starch 1 scoop
- oil and salt appropriate amount
- salty and fresh
- explosion
- ten minutes
- ordinary
Steps for Hey, hey, hey, hey
1
(b) Pumping of chickens into pieces, with appropriate salt, starch and beer, and a smooth mix of them
2
(b) Aligning of the bowl with salt, starch, raw and wine, with a small mixture of water and garlic
3
(a) To boil the water, to put the chicken in it, and then to find a replacement
4
Hot pots of cool oil, with green pepper and ginger
5
The fragrance of the fragrance and the water of the chickens
6
It's not like it's a good idea
7
When the fire boiled, it evenled and collected juice
8
Incoming。Hey, hey, hey, hey Make Tips
1. Marinate the chicken gizzards with salt, starch, and other seasonings; adding beer makes the gizzards more tender; 2. Stir-frying requires high heat and quick cooking, so prepare the sauce mixture in advance: salt, starch, light soy sauce, and cooking wine, mixed evenly with an appropriate amount of water; 3. Do not stir-fry for too long; take care to maintain the tenderness of the chicken gizzards.