Double mushroom dry chicken
By VicentaLakin
The more you chew, the more you eat, the more you eat, the more you eat。
Recipe Recommendations
- salty and fresh
- burn
- an hour
- ordinary
Steps for Double mushroom dry chicken
1
Cut the whole chicken into large pieces, into a bowl, with two large spoons, one third of the salt, one small spoon of the sugar powder, one half of the pepper powder, one of the large spoons of the white wine, evenly gripped, placed in a storage box, placed the oil layer and the skin sliced small pieces on the pickled chicken and placed the box in the fridge
2
(b) Fire in the pot, oil out of the skin and chicken oil, and slag out
3
(a) Eject mushrooms into the pot, make them soft on both sides, and pull them out
4
And then I'll put them in brown mushrooms
5
It's soft on both sides. It spills water. Don't fall down6
Add some bottom oil to the pot, and fry the chickens on both sides, so that they can bloom
7
Put it in ginger blades, fire the fire, blow the scent
8
Poured into chicken blocks, two mushrooms, hair and ears, one-two cups of clean water, evenly doubled
9
The lid covers approximately 8 minutes
10
(a) To make the fungus of the chicken and to add a layer of base oil to the dry incense
11
When the chickens are ready, they pour into the dry pot and they eat. Come on, Enjoy!Double mushroom dry chicken Make Tips
The mushrooms don't recommend water, so they can be cooked to keep the mushrooms fresh and resilient。