Smoky chicken bones and potatoes
By VicentaLakin
There's not much meat in a well-dried chicken skeleton, and it's the taste and a little bit of smudge. It's in the freezer, it's not like to eat it, and it's just potatoes and cheese. The electric pressure pot is a good cooker. It's not only fast, it's not hot, it's not hot, it's not hot
Recipe Recommendations
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for Smoky chicken bones and potatoes

1
Potatoes, wash the skin, cut the roller, spare。
2
Cheese, cut the roller, spare。
3
Chicken skeleton, little piece。
4
Power-pressure pan preheat, put in oil, onions, garlic, fragrance。
5
Onions, cut. Get some garlic。
6
Onions, cut flowers。
7
Put it in the potato clot, keep it going. Don't worry。
8
Then put in chicken bones and eggplants and fried。
9
Put in a proper amount of water, dry peppers, pelican oil, raw smoke, sugar, salt, fragrance. When the pot starts, the cover is added and the stew boils for 5 to 10 minutes and the potatoes are ripe enough to come out。
10
When you're out of the pot, put flowers on it, you can start。
11
And one more, the smell of chicken is completely immersed in potatoes and cheese, eggplants, potatoes and chickens, and, uh, bowls of beauty。