Pyre chicken
By VicentaLakin
Yesterday we talked to our friends about Sichuan's porridge chicken, which was so hot and soaked that we couldn't stop swallowing. Today, I went through the fridge and saw a bag of frozen vine peppers that I bought last year. I thought I'd buy it back for six months. I went downstairs and bought three yellow chickens。
Recipe Recommendations
- sanhuang chicken half a
- Teng Jiao 1 handful
- dried chili 1 small
- chili oil appropriate amount
- ginger slices 4 tablets
- minced garlic appropriate amount
- salt 2 grams
- pepper 2 grams
- soy sauce 2 tablespoons
- oyster sauce 2 tablespoons
- cooking wine 2 tablespoons
- medium spice
- steamed
- half an hour
- ordinary
Steps for Pyre chicken
1
Prepare the material, rinse the peppers and dry the water, dry the peppers for five minutes, and if you buy that chili, don't put it in too much hot。2
Cut the trichon, don't cut it too badly, you won't find it。3
Add ginger, garlic, pepper, chili。4
Add pepper powder, soy sauce, beryllium oil, salt, wine with one minute's hands, so that chickens can fully absorb the sauce。5
It's about 20 minutes of membrane pickle on a well-mixed chicken cap。6
Put it in the bowl, set up the plate and get a little pepper oil。7
The steambox in the West House starts steaming chicken for 27 minutes, and if it's steamed with a pan, then the water starts steaming for 25 minutes。8
The finished product。