Potato pine fried chicken

The large vegetables in the big vegetables, the soft legs of the chicken legs and the sweetness of the potatoes are not only a good patch, but also an absolutely higher level of taste, which fully combines the taste of the chicken with that of the potatoes, with a softer taste. It's usually not too much to add, but a small amount can be a good tune, but I prefer to eat the fragrance, a nice, smooth feeling, even the bacterium is soft and delicate like tofu. Friends with a casserole can put potatoes in a casserole for five minutes, so they'll smell better

Recipe Recommendations

chicken legs 2 only
matsutake the 2
potatoes one
cornflour appropriate amount
salt appropriate amount
edible oil appropriate amount
soy sauce appropriate amount
oyster sauce appropriate amount
cooking wine appropriate amount
ginger appropriate amount
chili small amount

salty fragrance
fried
ten minutes
ordinary

Steps for Potato pine fried chicken

Get the required food ready, chicken legs unfrozen, potatoes rinsed into small pieces and a few ginger chips cut。

The potato is cut in small pieces and placed in clean water, with a little salt to prevent the potato from changing colour。

The chicken leg goes to the bone and is put in the powder, salt, soy sauce, wine pickled for about 10 minutes。

Pine slice back up。

Hot pots of hot oil and hot garlic。

Put it in the pickled chicken leg, turn it to the color of the chicken, add potatoes, so that you can add some platinum to the fire。

Two to three minutes of defoliation, with a proper amount of water, flood the potatoes, and five minutes of pan cap。

A small amount of chili can be added when the cap is opened (because a person likes hot and can't eat too hot, it's only at this point that friends who don't like hot can skip this step)。

Then we're going to add ready twirl, and the fire's gonna go up for three to five minutes (this time it's like a quick juice)。

When you're done with the juice, you'll be able to prepare the salad。

Come on, let's eat。