Chicken gravy
By VicentaLakin
Don't eat pork, it's more human, low fat, low heat and not fat. Chicken gravy is a simple quick dish in the summer and early autumn, chicken is soft, vegetables are fresh and ready to eat, food is good for all the old and old, and it's a regular home dish for my family
Recipe Recommendations
- green pepper of 2
- carrots 1 piece
- chicken breast 2 blocks
- edamame rice 250 grams
- edible oil appropriate amount
- cooking wine appropriate amount
- onion ginger a little
- salt 1 teaspoon
- white sugar 1 teaspoon
- cornflour 1 tablespoon
Steps for Chicken gravy
1
Get your food ready
2
When the peppers and carrots are washed, cut Ding's spare
3
The chicken's chest is washed and cut into small squares. It's about the size of a thumbnail
4
Cracked chickens to the plate, with onions, wine, salt, sugar and powder, evenly scratched and mixed, and then some edible oil to lock the surface water and pick it up for 10 minutes
5
Heated frying pans, refuelling oil, a little bit more oil, blow up onions, then go down to the pickled chicken
6
Turn on a little fire, slip fast until the chicken color breaks and the fire closes. Out
7
The boiler is re-oiled, the wash of the soybeans is put in, and it's a little tumbled
8
Add a little fresh water and salt to the cover and burn the beans for 2-3 minutes to maturity
9
Sliced peppers, carrots and just made chickens, and then a little soy sauce
10
It'll turn into a fire. It'll be fine. BeautifulChicken gravy Make Tips
1. Chickens require onions of ginger, wine, salt, sugar and powder to be tuned in advance, followed by some oil for consumption, locking the surface water and making it for 10 minutes; this step makes the chickens smooth and adds to the base. Two, pickled chicken, you're gonna have to make it with a little sparkle. Pot