Mouth chicken

By VicentaLakin

Mouth chicken
It's a classic saliva. It's called "The Sphinx of the Gangnam Twelve." Taste a spicy, saliva flow. The first contact with the spitting chicken was fishing (which was never an ad), and it was an accident to order a “Sing-du-Pixie”, which was later discovered to be the spitting chicken. It's not much of a spicy comparison between pickle and canal, and it's never used to, but a sip of a chicken really makes me want to stop! It's been a long time since the sip chicken was a regular dish in my recipe. And the key to saliva chickens, I think, is that it's on this red red-silent red oil, which lays out the bottom of the whole plate of saliva chickens. The paprika's mouth is so hot

Recipe Recommendations

  • chicken legs 3 only
  • onion 1 handful
  • Jiang 1 block
  • garlic 3 petals
  • peanuts 1 dish
  • chili noodles 3 scoops
  • pepper 2 tablespoons
  • soy sauce 3 scoops
  • cooking wine 2 tablespoons
  • balsamic vinegar 2 tablespoons
  • cooked sesame appropriate amount
  • sesame oil 2 tablespoons

Steps for Mouth chicken

  • 1
    First things are prepared, chicken legs are washed, garlic, peanut rice, peppers, peppers, raw, wine, vinegar, ripe sesame, perfume。
  • 2
    GINGER SLICES, GARLIC CHOPS, PEPPERS CUT IN HALF, ONIONS CUT IN HALF。
  • 3
    The chicken's legs are cold, put in onions, ginger chips, a little pepper, and two spoons of wine. The fire boils to foam, no caps, no caps, no caps, and then it's off for about 15 minutes, and chopsticks can pierce the chicken leg。
  • 4
    THE CHICKEN THIGHS WERE QUENCHED IN COLD WATER, AND THE MEAT AND SKIN WERE MORE Q-BALLED. WHEN IT COOLS, CUT INTO PIECES AND FILL THE BOWL. I'LL KEEP A BOWL OF CHICKEN LEG SOUP
  • 5
    At this point, peanuts are crushed and the whole body is not put into the effect。
  • 6
    Take the bowls and put them in chili noodles, peppers and cosmopolitan mix. Get the pot to oil it, heat it up to smoke, pour it into the bowl and mix it quickly. Put it up for a while so that the hotness of the oil will drive out all the red in the face of the pepper, and the pepper oil will be even more beautiful。
  • 7
    And the red pepper oil shall be filled with garlic paste, raw smoke, vinegar, groundnuts, onions, and a little chicken soup, and it shall be mixed with perfume. Taste the salt, as appropriate. It's not good to eat salt。
  • 8
    The moment of the miracle, the sauce will be poured on the chickens, the bright red oil will increase their appetites, the chickens will go into the sauce, the last bite, the fresh ricin, the spicy. It's for the food machine
  • 9
    Add a completed chart, which is, after all, a dish that I love, a taste experience that can never be described in words. It's not only healthy to cook for yourself, it's mixed with some wonderful tastes. Maybe that's the sense of achievement

    • Mouth chicken Make Tips

    CHICKENS CAN CHOOSE BETTER MATERIALS, SO THEY CAN TASTE BETTER, AND PEPPERS ARE POORER AND CAN ONLY USE CHEAP CHICKEN LEGS. 2. THE CHICKENS SHOULD NOT BE STEWED FOR TOO LONG, OTHERWISE THE MEAT IS NOT SOFT, AND THE SKIN IS NOT Q-BALLED. 3. DON ' T PUT A CAP ON THE CHICKEN STEW TO SPREAD THE SMELL OF THE MEAT, WHICH ALSO REQUIRES ATTENTION TO OTHER STEWS. 4. THE RED OIL IS THE MOST BEAUTIFUL WHEN THE OIL IS BURNED TO THE AGE OF 6-7, WHEN IT IS POURED INTO THE PAPRIKA FACE AND THEN MIXED AND COOLED. THE RED OIL IS MODIFIED SO THAT IT CAN BE PUT INTO THE GINGER GARLIC WHEN HOT, ALTHOUGH IT NEEDS TO BE LEACHED AND RE-INVERTED. I THINK IT'S A LOT EASIER TO ADD THE PROBLEM. 6. IF YOU LIKE MY COOKING, OR IF YOU LIKE, YOU CAN WATCH MY MICROBREW @PIPRIKA'S KITCHEN. THERE'S MORE RECIPES AND VIDEOS WAITING FOR YOU

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