Fukuo-san
By VicentaLakin
It's the first time I've heard of this dish. It sounds very good. It is said that during the Battle of the Emperor there were mother and son, that the mother was hungry and ill, that the son hunted for her filament, fought for a pheasant and tiger, and heroically took back the pheasant. And it's this pheasant that's getting better with her son. The story was extended into a long-lived dish that gave the meaning of grateful mothers' love and was named Fong Sukang。
Recipe Recommendations
- chicken legs of 3
- red pepper of 2
- green pepper one
- steamed bread one
- oil 6G
- salt 2g
- pepper 1g
- octagonal 1g
- onion 5g
- Jiang 4g
- garlic 5g
- liquor 10g
- soy sauce 6G
- sugar 5g
- oyster sauce 8g
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Fukuo-san
1
Cut off the chicken leg and wash away the blood from water。
2
It pours oil into the pot and puts peppers, eight horns, onions, ginger, garlic, chili, little flamingo。
3
It's hot in chicken. It's hot in chicken。
4
Add white wine, raw smoke, sugar, beryllium oil, white wine, and then a proper amount of water, with a casserole on the top。
5
Scorch up to the gravy, a little salt, and garlic and peppers, so that they can mix。
6
The buns cut into strips。
7
It's pouring oil and frying it to the surface。
8
Put the chickens in the plate, put some red peppers on the deck, and put the buns on the side。Fukuo-san Make Tips
1. The raw, old and neptunium oils are salty, and a little salt is perfect to avoid salt. The chicken stew is accompanied by an electric waffle, which is not easy to fry。