A real hot chicken
By VicentaLakin
Spicy chickens, specialty traditional dishes, in the Kawasawa family. Dry peppers are not the main product. They're green and brown, soft and spicy. The smell of salty alcohol, with a bit of sweetness, is an unforgettable taste of the edible。
Recipe Recommendations
- chicken breast 750 grams
- oil 250 grams
- dried chili appropriate amount
- Garlic stem appropriate amount
- Jiang appropriate amount
- white sesame appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- liquor appropriate amount
Steps for A real hot chicken
1
Get chicken chests ready, clean, ready for use。
2
The chicken chest is cut into a small block of 1.5 centimetres。
3
Cold water, with a little white wine and chicken gravy, boiled for two minutes, cold water, cleaning, ready for use。
4
Wash the chicken chest。
5
Chicken breast wine, ginger pellets, raw smoke, starch pickled for 15 minutes, with a little cooked oil。
6
It's hot in the pot, it's a little bit wider, and it's fried in the salted chest。
7
It's gone up to the gold, it's hot, chicken chests in the pan, and it's blown up again。
8
Garlic slices, ginger slices, pepper whole。
9
Oil in the pot, peppers, peppers, eight horns, and the smell of ginger flamingo。
10
Join the garlic flip。
11
Add chicken chests and graft。
12
Pills, salt, platinum oil, chickens, sesame, and sesame。
13
Here we go。
14
A close-up. It's real。A real hot chicken Make Tips
The chicken chest must be cold when it's water. A little white wine is the key to the chicken