Potato-head
By VicentaLakin
It took a lot of time to make a pot of chicken, so I took six hours to get the taste of the original food, and it was late, so I took the next day to make a few drawings, and the chicken and soup had been wiped out. (100 degrees) Pit chicken is one of Yunnan's famous dishes, and the practice is that the pan is placed above a soup pan filled with water, and when the pot opens, the steam is gradually fertilized (generally three to four hours). Since the soup juice is steam condensed and the flavor of chicken is less lost during the evaporation process, it basically maintains the original taste of chicken. Steam-cooked chickens must taste good with a pot of pottery made of water. It's built in a simple, unique, belly-barrelled, neutral, with an empty heart tube along which the steam enters the pot, cools it and then drops it into the pan and becomes chicken soup。
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Steps for Potato-head
1
A local chicken
2
Cut the chicken into pieces
3
Let's get some chicken and some wine. Clean up, get some controlled water。
4
Put onions, ginger chips in the pan, and put the number of the chicken。
5
Water the bottom pot
6
Put the pot on the pot and put the lid on. Set the old fire six hours slow, start。
7
Get your little tarts ready
8
Cookay the little taro, it'll be fine。
9
When the boiler chicken is made up to about four hours, the taro and salt continue to be made。
10
okayPotato-head Make Tips
The boiler must not be drained, and all the soup will eventually come from distillation; the chickens will be crumbed and drained, or they may end up in the soup with their own sewage, affecting the taste。