Celery chicken chowder
By VicentaLakin
Spicy, pink-and-skinned, chicken-skinned, celery, delicious
Recipe Recommendations
- chicken legs of 6
- Mung bean vermicelli
- green pepper appropriate amount
- tender celery 3 trees
- red pepper appropriate amount
- peanut oil appropriate amount
- Jiang appropriate amount
- Dry red pepper section appropriate amount
- Zanthoxylum dahongpao appropriate amount
- rock sugar 5 pieces
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
Steps for Celery chicken chowder
1
Six chicken legs, please. Clean up the blood。
2
A proper amount of water in the pot, and the chickens in。
3
It looks like it's on and off。
4
The warm water washes the blood。
5
It's oily and hot in the pot, ginger onions, dry chili bands, big red peppers, ice cream。
6
Put the chicken in。
7
Turn it up a few times。
8
Salty, raw, old, pelican。
9
It's all the same。
10
There's no chicken in the proper amount of water。
11
It's hot。
12
20 minutes of small fire stew。
13
Cream pepper cut small circles, celery cut two fingers。
14
Green bean pelt, soft water. Water backup
15
Pump in。
16
5 or 6 minutes to a soft-skinned and transparent。
17
Paprika, celery part in。
18
Turn it up evenly, shut the fire. Serpentine is thick and fragrance is snorting
19
The finished product。
20
The finished product。
21
The finished product。Celery chicken chowder Make Tips
Don't get old. The celery is a bit of a pen, and the celery is thick and delicious. It's not that bad。