Spicy chicken
By VicentaLakin
Spicy chicken, soft meat, smelly, smelly sauce, spicy
Recipe Recommendations
- chicken leg meat 700 grams
- black fungus 50 grams
- onion 300 grams
- green pepper 50 grams
- red pepper 50 grams
- onion 50 grams
- Jiang 20 grams
- octagonal 4 grams
- pepper 3 grams
- soy sauce 10 grams
- cooking wine 15 grams
- soybean paste 30 grams
- salt appropriate amount
Steps for Spicy chicken
1
The dry wood ear had its hair bubbled with cold water and its food was washed clean。
2
Onions, peppers, ginger slices, onions cut into rollers。
3
Water is added to the micropressure pan, a few slices of ginger and onions are poured into the chicken, and a proper amount of wine (out of weight) is poured, and when the water turns on, the fumigation is thrown out of the spoon and the water is watered for two or three minutes。
4
The chickens are out of the plate。
5
The micro-pressure pan is filled with a proper amount of edible oil, and the remaining onions are poured into the eight horns and peppers, and the scent of the spice is turned out。
6
Falling into a chicken block and evening it, adding soy sauce。
7
We're gonna have to put the salsa, soy sauce。
8
Turn it even again。
9
Pour a proper amount of open water。
10
Cover the lid, and the fire is slow for 25 minutes。
11
Join the wood, a little salt, two or three more minutes。
12
Finally, onions, peppers。
13
I'll make a pot of it
14
The finished chart。
15
It's soft, it smells good。
16
It smells so goodSpicy chicken Make Tips
MAXIM GÜLENT 24CM IS FULLY NON-SIMPLIFIED, AND WHEN USED, IT IS COMFORTABLE WITH THE HANDLE, AND NEITHER THE FIRE NOR THE SMALL FIRE FOOD. VISIBLE GLASS PAN CAPS USE FOOD-GRADE SILICA, CLOSED, MICROPRESSURE, PRESERVATION OF NUTRIENTS FOR FOOD, SPECIAL TIME-SAVING, EASY AND DELICIOUS! SPICY CHICKEN, SOFT MEAT, SMELLY, SMELLY SAUCE, SPICY! THE DRY WOOD SHALL BE BUBBLED IN ADVANCE, HALF OF THE AMOUNT WHEN ONIONS OF GINGER AND HALF OF THE AMOUNT WHEN THE REMAINING FRIED IS PLACED. CREAM PEPPERS AND ONIONS ARE RIPE, AND LASTLY THEY ARE PUT IN ORDER TO AVOID THE EFFECT OF COOKING. SOYBEAN SAUCE ALREADY CONTAINS SALT, WHICH IS TO BE ADDED IN APPROPRIATE QUANTITIES TO AVOID SALTING。