Hot chicken in Chinese
By VicentaLakin
Recipe Recommendations
- chicken legs of 4
- dried chili large number
- pepper 2 they have given
- Douban a spoonful
- eggs a
- cornflour 4 tablespoons
- cooking wine appropriate amount
- ginger and garlic appropriate amount
- celery appropriate amount
- onion appropriate amount
- white sugar appropriate amount
- pepper appropriate amount
Steps for Hot chicken in Chinese
1
Four chicken legs cut small pieces of bones, broken bands, salt, pepper powder, ginger chips, onions, wine pickers for 10 minutes. Don't get too salty to get in a little bit of raw butter. It's better to cut a little bit of muscle than it tastes
2
ONE MORE EGG, FOUR SPOONS MIXED, A LITTLE WATER MIXED, A LITTLE BIT HUNG UP
3
The boiler is wide, and a piece of it can float quickly so that the chicken can go down and down with its hands, and it's going to fall into a lump. The little fire slowly explodes... and before it explodes, get rid of the ginger chips and onions。
4
It's just a little fire
5
Once the oil's under control, we'll blow it up again
6
The family stoves had four chicken legs, which had been blown up twice and did not want to cost too much oil. Second bombing
7
After the second oil temperature rises a little bit, it's too late to be too long, depending on the color
8
Leave a fried spoon of oil. Don't feel too much. Chili and pepper are good for oil. It's a low-temperature onion onions and bean bean petals, and it's a chili slice of pepper to the caramel. (A few Indian devils with spicy spicy bullets, two red strips of color, four lanterns with all-cooked fragrances)
9
The paprika fragrance is followed by a flat turn of chicken, allowing muscles to fully absorb the smell of pepper. During this period, a small amount of swirling, old screeching colours, white sugar, and lastly, the culinary and screeched。
10
It'll be better to sesame. It'll feel like a hotel at home。