Mouth chicken

1

Add a proper amount of water to the pot, which is almost empty of chickens, and add an eight-point round of saffron, which is equal to the amount of sacrificial sauna, which is about ten or twenty peppers, and the size of the old thumb, which is crushed and boiled, which is the soup, which is the soup. We'll boil the water, and we'll boil the whole chicken. More than ten minutes of cooking, turning over and adding around 50 milligrams of wine (white wine, yellow wine, wine, rice wine, better white wine) and more than ten minutes of cooking. Depending on the thickness and size of the chicken, the cooking time is adjusted appropriately, with some chicken thick for a total of over 30 minutes。

2

Boiling up to chopsticks with bloodless water, ready to ripe or excessive, as long as the meat is ripe and uncooked, the extent of cooking is a matter of experience, and when it is appropriate to do more naturally. Cook the fire, make it in the soup for about 10 minutes, pick it up and cool it off。

3

Half a chicken, two or three plates

4

Zipper, 20 cm long, about 4 cm in diameter, one. It's the amount of two or three bottoms. (Sipple chickens can be replaced with cucumbers, white carrots, bean buds, large onions, the first two made of pickles, the latter two cooked with water)

5

Cut one or two millimeters of thin silk about five centimeters long

6

Gabi usually pickles half to two-thirds of the salt, rubbing it for about 10 minutes. Then you filter out the water from the pickled water。

7

Chicken, cut about six or seven centimetres, and about one centimetre wide. Slashing is a matter of determination, not hesitation, or the unevenness of the cutting is a matter of knifework and practice。

8

Two bowls, chicken skins to the bottom of the bowl, a row of chickens in the middle, around ten, two to the left

9

Grab a little pickled silk and lay it on the chicken. Move

10

Put the right size plate on the bowl

11

Turn it over

12

Open the bowl

13

Here's two displays

14

Two centimetres or so in the Old Chon, about 1.5 centimetres in diameter. Garlic, and the volume of ginger and so forth。

15

It's either a stick or a stick

16

Two or three whole little onions cut into flowers

17

With a small spoon of about 5 centimetres, about 3 spoons of sauce, about 5 spoons of vinegar, about 1/5 to 1/4 spoons of pepper powder, about half a spoon of spicy oil, between 1/4 and 1/3 of perfume, between one and a half spoons of white sugar, about 1/6 of chickens, about 1/4 of salt and about 1/3 of onions. It's basically melted. It tastes like salt, sweet, sour. The effect is sour sweet, sour, sour, but not sour, salty, but not sour sweet. Tastes are not effective and sugar and salt are generally used only at the later stages, while the amount of other ingredients is generally unchanged。

18

The sauce is the amount of two saliva chickens, one saliva chicken with four spoons or so. Half the rest of the onions

19

Here's another one

1. When cooking chickens, with an appropriate amount of sand, eight horns, ginger and peppers, the purpose is to make the chicken more fragrance, the chicken soup, and the chicken taste. 2. The taste of chicken is unique because of the odour of wine. 3. Cook the chicken, if it is freshly cooked, so that the fire will be shut down and the soup will be put into hot soup, increasing the level of corroding. If it's overcooked, you don't have to use the hot soup to make it dry. 4. The level of cooking of chickens is not sufficient and the taste is poor. It can't be cooked too long, it's scattered, it's too old to be cut. Cooking to the extent is a matter of experience, and it would be preferable to have someone present to teach it in person. 5. The salty taste of silk is preferred to dilution and not too salty, as salt is also found in the sauce. It's chewing after the pickle. 6. The proportion of dressing juices, desalinization, and late-use changes of sugar make the taste more appropriate and the other percentages generally remain largely unchanged. Some of the vinegars that are acidic can be compared to soy sauce by 1:1. 7. The taste of ours is sweet, sweet, sweet, sour, but unobserved, a little less salty than sour, but not heavy, for the general public. 8. The smell of garlic is used to accentuate the smell of chicken, so it is not too much, but it is not very strong. In general, chicken juice is not suitable and problems arise at two points. One is sour sweet, not sweet, or sour, and the other is that the garlic is too much to make it taste like chicken. The saliva chicken, which is used for the feast, generally has a higher amount of juice so that it cannot be too salty。