Mid-left chicken
By VicentaLakin
Left chicken, also known as left rooster, an improved version of Chinese food abroad, which resembles sugary ridges, sugary chickens, sour sweets with tiny spicy spicy, spicy and juicy tastes
Recipe Recommendations
- chicken legs of 2
- soy sauce appropriate amount
- dried chili of 8
- egg yolk one
- white sugar 15 grams
- white vinegar 15 grams
- starch 3 teaspoons
- ginger 1/3 teaspoon
- cooking wine 1 teaspoon
- minced garlic 1 teaspoon
- red oil appropriate amount
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Mid-left chicken
1
The chicken leg is cut into an even piece of egg yellow, a little salt, and a second tea spoon。
2
The chicken leg tastes like a chicken。
3
The required fabrics are 15 grams of white vinegar, 15 grams of white sugar, an appropriate garlic paste, a proper ginger paste, one-second tea spoon, two tea spoons of wine, one tea spoon of starch。
4
I'll make a bowl of juice when I pick up chicken legs. Fifteen grams of white vinegar + 15 grams of white sugar + one tea spoon of garlic + 1/3 ginger + 1/2 tea spoons to produce + 1/2 tea spoons of wine + 1 tea spoon of starch + a small amount of fresh water + a few drops of old smokes (with a few for the top colour) to mix it into an even juice。
5
Three tea spoons of starch plastered chickens。
6
It must be tuned over and over and over again, so that the lumps of chickens can be even, so that the paste can have a soft shell。
7
Oil in the pot. It's 50% hot, and it's made of chicken。
8
About two minutes to blow it up。
9
The oil temperature rises to 80% heat and is blown up again into the chicken block, which is about a minute old。
10
Dry peppers are trimmed, bottom oil is left in the pot, and they are put in dry peppers and smell。
11
Put a little bit of it in the chicken。
12
Quick cook into the bowl juice。
13
The fire was fast and even, and the juice was pasted and put in red oil。
14
Once again, you can get out of the pot with a fast and even。
15
The finished product。Mid-left chicken Make Tips
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