Pelican onions
By VicentaLakin
The way we kill chicken here is different from the way we kill chickens in the country, where there's a small amount of blood in our bones, so it's smelly, and it's frozen, and that's the main problem in cooking chicken wings, and many people like to eat raisins, and we can put some white wine in addition to garlic, and we'll make onion pepper chickens here, and we'll do it for the next meal。
Recipe Recommendations
Steps for Pelican onions
1
Buy home large pieces of chicken thighs, and put them into a bowl of skins and chops, with a splint of ginger and onions, and with peppers soaked and pepper cut
2
(a) A large spoon, one third of salt, one third of pepper powder, one third of pepper powder, one third of sugar, one large spoon of white wine, two large spoons of corn starch, and one measure of protein, and a single amount of protein for the chicken, and then for the crumbs, and finally evenly for about 30 minutes
3
(a) The burning of the pot, the blowing of the meat up to the age of seven and eight, and the extraction of the tar to freeze
4
(b) A fire in the oil boiler, which will blow the chicken chunks up to the depths of the gold yellow and raise the asphalt reserve
5
(b) Open the pot, without oil, and pour the bubbled peppers into the ground, and dry water from the fire to the scent
6
(b) Add chili, chili, pepper, and a small spoon of pepper, with the fire in it, the fire in it, the powder in it is easily burned, and the pen is chili, which is hot, and is not released much
7
Pump it in the chicken, flat, shut the fire, load it. Come on, EnjoyPelican onions Make Tips
First, if you do not want the chickens to be so hard, you can use half to one full egg fluid; and secondly, you don't have to put oil in the whole dish when you heat up with the chickens。