Decrypt Leung Chicken
By VicentaLakin
"Chicken Liang" is a recent Zhongqing-pop, whose inventor has been named Chongqing's hottest restaurant. Today we'll explore it carefully. The name Leung pheasant is said to be derived from one of the country's four most famous stories, and I assume it is because the legends of the heroes in the river are quite symmetrical. Think of the chemical reaction that can be taken when the salsa soup, salsa, salsa, salsa, salsa, etc. are being filled with the medicine. The chicken is red, the chicken is soft, heavy and unnerved. In the traditional spicy spicy tastes, there is a refilled smell of Chinese medicine. The taste of the spicy, spicy, spicy, spicy, spicy, spicy, sauty, delicious. This is how Mr. Liang Zhig, an Asian chef, evaluates Liang rooster: a small shop near the plum dam, with only one product and a pot of fragrance. The thick sorghum, the smell of the medicine plus spicy. Seven pounds of a chicken was quickly wiped out. At the door, people lined up with cards, in which they spoke loudly, screaming loudly, and focused on the rooster of Liang, making the jingle symphony of the Chongqing Platoon a twilight. Finally, it turns out that the rest of the chickens are really like comics! It's been a while since I've been warmed up, I've been making a pot of roosters, I've called my best friend, I've been eating and drinking, I've been warming my stomach。
Recipe Recommendations
- slightly spicy
- burn
- an hour
- ordinary
Steps for Decrypt Leung Chicken
1
The salsin selects as much as possible as it can, and buys it back with a hand that grows more or less, and then bubbles it with cold water for an hour. When it comes to pharmacies, salsa usually sells dry goods in the market, not too white。
2
It's usually a rooster, of course it's the best rooster, and it's the chicken that runs, and it's so tight and it tastes so sweet. Buy it back into pieces of the same size and dry it with cold water。
3
The market will all have peeled potatoes for sale. A pound may cost a dollar, but it'll save a lot. You have to pick something a little bigger, and you have to be even in size. It's okay to buy it for 7 or 8 minutes。
4
It's my own wild pepper and green rice, and the market can buy it. Just chop it up, as shown below。
5
That's how it's cut. It's important
6
A little more garlic. I'll cut it in half。
7
The boiler is hot, the vegetable oil (must be a little more) is burned when the smoke is burning, and when the smoke is not there, the fire starts to turn on the rinse, the peppers, the bottoms of the pan, and then the rinse of the roasted chicken is turned。
8
When the chickens change color, the peppers go up and up, and it's time to smell the scent。
9
It's not like it's the same thing as the other people。
10
Irritated water (no cold water, otherwise chickens will shrink to affect the taste), well-breathed sand cucumbers and restocks, tarts and red dates. It's an hour's cover, depending on the chicken. When the chicken is dried up, the previously steamed taro is added to it, with the appropriate salt. I'll cook as much as I can。
11
Isn't it tempting to be cool, to be such a hot pot of chickens, to call a friend, to eat and drink