Miyagi chicken
By VicentaLakin
Miyagi chickens are not hot, hot, not hot, they're soft, they're delicious, they're very popular, they're good for food and wine
Recipe Recommendations
- chicken breast 300g
- peanuts 20g
- vegetable oil 100g
- Jiang 1 block
- garlic the 2
- dried chili of 10
- chives 1
- pepper 2g
- salt 2g
- cooking wine 1 scoop
- black pepper 2g
- white sugar 1g
- balsamic vinegar 1g
- starch 2g
- soy sauce 1 scoop
- soy sauce a little
- salty and fresh
- fried
- half an hour
- senior
Steps for Miyagi chicken
1
It's red, it's not hot, it's hot, it's soft。
2
Chicken chests cut into flat-sized tin。
3
It's salt, wine, old smoke, black pepper。
4
A spoon of vegetable oil will be added to the starch grab so as to prevent sticky pots and pick them up for 10 minutes。
5
Fever juice: raw + wine + white sugar + vanilla + old + black pepper mixed and then evened with starch。
6
Blow up peanuts when they're salted。
7
The pot is burned to the point where the smoke is thrown into the vegetative oil, the chicken is smoothed out, and then the oil is contained in the spill。
8
A small amount of vegetable oil is put into the dry chili section, and pepper is set on fire。
9
Add ginger paste to chili to date red。
10
The chicken fires that were made before the fall were evenly mixed。
11
I'm going to pour in the hot sauce。
12
Add peanut rice。
13
Spraying onions。Miyagi chicken Make Tips
One, full fire, quick spin. 2. The weight of sugar and vinegar may be adjusted in accordance with their preferences. The salt is already in place when the chicken is salted, and the sauce is salty, so don't。