Chicken in the dry pot

By VicentaLakin

Chicken in the dry pot
When it comes to roosters, it's always the same, but I think roosters are the best. The smell of the spicy scent is so glamorous, not only is it fragrance, but it's so tender in the field

Recipe Recommendations

  • Bullfrog 2 only
  • dried chili appropriate amount
  • pepper appropriate amount
  • aniseed one
  • cinnamon 1 block
  • garlic of 5
  • Jiang 1 block
  • starch appropriate amount
  • cooking wine 2 tablespoons
  • soy sauce 2 tablespoons
  • vinegar 1 scoop
  • salt appropriate amount
  • sugar appropriate amount

Steps for Chicken in the dry pot

  • 1
    Prepare the material for today. A part of the ginger slices into large slices, a whole piece of garlic, a slice of pepper。
  • 2
    The pheasant washed off his limbs。
  • 3
    Sliced into a bowl and added to the wine, soy sauce ratio is 2:1 and pickles are added to the garlic paste。
  • 4
    The pickle will be rolled into the starch in 15 minutes。
  • 5
    The oil is poured into the pot to heat up to the age of six, and it is put in the pickled chicken, and the fire is slowly blown to the yellow。
  • 6
    It's about that。
  • 7
    Most of the oil comes out, leaves a little bit of oil in the pot, and first puts it into the cinnamon。
  • 8
    And then we'll pour the dry peppers and the peppers and we'll pick out the cinnamon. Watch out for fire when it's hot. Chili's hot。
  • 9
    The roasted chickens are evenly fried, with a little salt, chicken sperm, sugar for the taste。
  • 10
    Add a spoonful of pepper paste and continue to be equally fried。
  • 11
    Rolling, done

    • Chicken in the dry pot Make Tips

    The chickens have parasite eggs. They're gonna blow up

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