Orléans red chicken legs
By VicentaLakin
A greasy red roasted chicken leg looks like an appetite. Remember, when I was a child, my mother used a big iron pot to slow down the chicken leg, and it tasted so soft, it was delicious to suck her fingers every time she finished. I've been cooking like a mother since I got home, and I've been cooking with iron casseroles. In fact, the cast iron pans do not contain chemical coatings, are equally heated, store thermal energy for high temperatures, and are especially suitable for fast-fried or fried. The Skenter caster in the house is used very well, and there's nothing to worry about。
Recipe Recommendations
- pipa leg 6 rats
- quail eggs of 10
- soy sauce 1 scoop
- soy sauce 3 scoops
- oyster sauce 1 scoop
- white sugar 2 tablespoons
- honey 1 scoop
- Orleans Marinade 1 scoop
- cooking wine 2 tablespoons
- beer 500ml
- onion one
- Jiang 5 pieces
- garlic 3 petals
- salty and fresh
- stewed
- half an hour
- simple
Steps for Orléans red chicken legs
1
Onion slices, garlic slices, ginger slices
2
Chicken leg wash clean water with old, raw, platinum oil, honey, sugar, pickle, wine, onions, garlic, ginger
3
One night with a scratch on the hand. It tastes better with a little fork on the surface of the chicken leg
4
The quail eggs are boiled to the skin
5
Skenter casts the iron frying pot, it's hot, it's hot. The skin
6
It's in the chicken leg, it's in the skin, it's in the chicken leg
7
Put onions in the bottom of the frying pan, ginger chips in the chicken leg, soup and beer in the pickled chicken leg
8
Burning in quail egg fire, salinizing the fire slowly for 30 minutes, and the cast iron pot hottens the fire slow
9
We'll get out of the table until the soup juice is sticky
10
Annely's little knowledge of eating a cast iron pot: Skant's cast iron pot is first to start with a warm water to clean the pot and burn it in the fire. min
11
Then he put in the pig's flesh with the skin, and with chopsticks heated with the meat, heave the pot, and be painted with it. They can also use pig oil or edible oil. Personally, it's best to have pig fat with skin。
12
When the oil is fully melted, the oil is flushed with hot water in the pot, and the process of painting the oil is repeated. Then let the butter stay in the pot for another night. Then you can wipe the pan with a cook paper. It is sufficient to repeat the process of painting pig oil one or two times. (c) Maintenance of the cast iron pot when it is ready to be washed, when the boiler is used, the water is burned out on the fire, no water is stored in the pot and a few drops of vegetable oil are dropped. The cast iron pot is not allowed to boil acid food, nor is it allowed to spend the night in the pot。