Grilled chicken neck
By TheodoraKub
The dry pot bullfrog I went to wah to eat a few days ago was very delicious, so I thought I would come back and make one. I found out that there was tempeh. So I came back and found a few recipes, finally changed them, and made my dry-pot chicken neck. It tasted delicious too ~~
Recipe Recommendations
- chicken neck 500G
- potatoes of 2
- lotus root half a
- cucumber two
- chili appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- dry starch appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for Grilled chicken neck
1
First wash the chicken neck and cut it into sections, add light soy sauce, oil consumption, sugar, and dry starch. Stir well and soak for 15-20 minutes2
First wash the chicken neck and cut it into sections, add light soy sauce, oil consumption, sugar, and dry starch. Stir well and soak for 15-20 minutes3
Slice the potatoes and lotus root, then oil, fry them well, drain the oil and set aside4
Heat the pan and add oil, stir the pan with spring onions, ginger and garlic, and then stir fry the chicken neck. My father taught me to fry it over medium heat, so that the soup will not be fried dry, and the chicken neck will be fried until it is cooked without adding water ~5
Heat the oil in the pan, add the spicy fermented bean sauce and saute until fragrant, then add the pepper strips, ginger and garlic. Then add the cucumber and fried chicken neck. Then add well-oiled potatoes and lotus roots. Add a little salt. Start the pot ~~6
Finally, sprinkle some coriander and it's done ~