Burn the chicken legs of Orléans
By VicentaLakin
Burning (in the form of thirties, thirties, teriyaki), famous Japanese cooking and cooking methods. It usually refers to a large amount of soy sauce, sugar, garlic, ginger and wine (or odor) painted on the outer layer during the barbecue. After reaching Europe and the United States, the cooking method has been improved and tasted less, while meat from mainland China, Hong Kong, China, Taiwan and South Korea is more expensive. The light juice used may be called kebab sauce or kebab sauce。
Recipe Recommendations
- chicken legs in 1
- Orleans Marinade 10 grams
- cooking wine appropriate amount
- honey One and a half spoonfuls
- soy sauce three scoops
- salty and sweet
- burn
- ten minutes
- simple
Steps for Burn the chicken legs of Orléans
1
Preparation materials2
Get the chicken leg out of the bone, get the big bone out, cut the spasm, and stick a few knives in the chicken3
Slice the chicken leg into a fresh bag, pour the wine with Orléan's pickles, wipe it evenly, pick it up for half an hour4
Three spoons of wine, two spoons of sauce and one spoon. Black bean sauce5
One and a half spoons of honey6
Take out the chicken leg and fry the chicken skin down to the yellow side7
Pour it in, pick it up slowly, turn it on both sides, and we'll have a plateBurn the chicken legs of Orléans Make Tips
This recipe is not Japanese, it is not authentic. Watch the fire when you're collecting. Don't burn。