Spicy chicken legs
By VicentaLakin
As a Hunan who struggled in Guangdong, it was difficult to get used to Guangdong ' s light food, spicy chicken legs (fingers) and the smell of garlic and ginger in the chicken legs. I went home for a spring break and the family fell in love with it and ate more than once。
Recipe Recommendations
- chicken wings 500G
- garlic half a
- Jiang 1 block
- garlic sprouts 3 pieces
- chaotianjiao of 4
- soy sauce 2 tablespoons
- cooking wine 2 tablespoons
- salt 1 spoon
- medium spice
- fried
- half an hour
- ordinary
Steps for Spicy chicken legs
1
Prepare materials, chicken wing marks, easier to taste, pepper chops, ginger chops and ginger blades
2
The blade marks, the ginger moustaches, the right amount of gin, the right half an hour
3
It's a cold-drinked boiler (meat suggests cold-drinked boiler, easily bled water) and two to three minutes after the water starts to boil the chicken leg, so there's no blood on the inside
4
Get the wings out of the chickens, run them with cold water
5
Put the kettle, the fire on the surface a little bit of gold, add ginger, and the garlic continues to fry
6
A small amount of salt (salinized with salt while salt is made) will be turned for a moment and made out of pots。
7
The spicy wings are ready