Chicken leg
By VicentaLakin
The chickens are familiar to the Guangdong people, and they are very popular. There are a lot of cuisine restaurants, and they have a lot of cooking on the base of a hot boiler, and they can't tell how delicious they are, how hungry they are, how hungry they are and how hungry they are to have two bowls of white rice, work and eat。
Recipe Recommendations
- chicken legs 4 pieces
- red onion 3 capsules
- ginger
- garlic 8 capsules
- onion 1/2
- coriander 2 trees
- chili in 1
- Water-blooming winter mushroom 6 flowers
- red pepper 1/2 Article
- refined salt 1 tsp
- soy sauce 1 tablespoon
- brown sugar powder 1/2 tsp of
- pepper 1/2 tsp of
- brandy 1 tablespoon
- corn starch 1/2t of
- soy sauce 1 tablespoon
- vegetable oil 1 tablespoon
- sesame oil 1 tablespoon
- salty and fresh
- burn
- an hour
- ordinary
Steps for Chicken leg
1
The chicken leg is unfrozen into a large bowl, the water is empty, the salt is salty, modulated, immersed for 20 minutes, the asphalt is cut into pieces, a large spoon, a small one-two spoon of red sugar powder, a small one-two spoon of pepper powder, a large spoon of brandy and a large one-two spoon of corn starch, and the box is tuned and put into the fridge overnight, preferably for 30 minutes or more if used on the same day
2
When cooking, the fire rises, the chicken is laid in the pot, the fire is burned, the fragrance is cut and leaves are cut in pieces, ginger slices, chili slices, red onion head slices, the garlic is not cut in whole, onions are cut and pepper is cut
3
(a) To fry the chicken on both sides, if durable, to multilateral, to corroded yellow, while also frying the mushrooms, and then pouring all the material aside, leaving the bottom oil empty, putting one second of the red onions, eight slices of ginger, four slices of garlic and a fragrance encirclement
4
(b) Combination of all materials with a glass of about a quarter of fresh water and a few strokes
5
(c) Covering the pan cap for about five minutes with the aim of releasing the juice of the chicken clot
6
Heat the casserole while the chickens are burning, with a large spoon of oil or peanut oil, a large spoon of soy sauce, onions, the rest of the cuisine encircles, 4 garlic, 8 gingers, mix
7
(b) A pan cap, dry as much as possible the juice of the chicken piece, and provide a large spoon for the sauce, an old spoon, a third spoon for pepper powder, a second spoon for red sugar powder, a quarter of a spoon for salt and a large spoon for brandy, evenly folded
8
Pour the whole pot of chicken mushrooms into the casserole, flip them a couple of times, put on the front, spray them with red and green on the surface. Come on, EnjoyChicken leg Make Tips
One, if you have a cigarette, don't throw it away. 2. Drinking is more fragrance when cooking, using brandy, high-altitude wine, rice wine, five grains of liquid and a pavilion, huh. Three, the real chickens use casseroles, which are the same as the rough ones that have been rinsed outside, which I use in the true sense of the word is ceramic, not very authentic。