Miyagi chicken
By VicentaLakin
Recipe Recommendations
- chicken leg meat 约400 grams
- peanut
- cucumber art. 1
- ginger 1 small piece
- scallion 1 segment
- qingshui
- garlic 2 capsules
- dried chili 2 only
- soy sauce 1 tablespoon
- refined salt 1/4 teaspoon
- pepper 1/3 teaspoon
- liquor 1 tablespoon
- corn starch 2 tsp
- ginger and onion water 1 tablespoon
- vegetable oil 2 tablespoons
- white sugar 1+1/2 tablespoon
- Zhejiang vinegar 1 tablespoon
- white vinegar 1/2t of
- cooking wine 1 tablespoon
- cornflour 2 tsp
- sesame oil 1 tsp
- pepper powder 1/2t of
- sweet and sour
- fried
- an hour
- senior
Steps for Miyagi chicken
1
Peanuts soak, and peppers。
2
Ginger, onion, twirl, with about a quarter of a glass of fresh water, with a few scratches of the hand。
3
Cutting the chicken leg into the bowl with one large spoon, one quarter of the salt, one third of the pepper, one large spoon of white wine, one large spoon of ginger onion water, evenly scratched, two small spoons of corn starch, flattening, two large spoons of vegetable oil, scratching, 20 minutes。
4
cucumber cuttin, peanut filter。
5
Onion pellets, ginger, garlic slices, dry pepper slices。
6
One bowl, one large spoon, one large spoon with sugar 1+1/2, one large spoon with vinegar, one large spoon with vinegar, one large spoon with wine, one large spoon with ginger onions, one quarter with salt, two small spoons with powder and one small spoon with sesame oil, all mixed。
7
Cold oil, peanuts, fire in the fire, slow-to-cut, spare。
8
Put oil in the pot, make the peppers smell, get the filter oil。
9
Put it in the dry chili section, a little fragrance。
10
Join the chicken, turn over a little bit, pull aside。
11
Add onion, garlic and ginger chips on the side of the pan, and it smells good。
12
Swimming。
13
Pour in the juice and flip into the bubble。
14
Add cucumbers, turn around and put out the fire。
15
One-two spoons with pepper。16
Flip it. Enjoy!Miyagi chicken Make Tips
One, the peanuts are actually a technical job, and it's important to control the fire. If we see it in the pot, we get it up, and it's over, so we'll have to start when we're eight or nine, and then we'll do it. Chicken is more conducive to the taste of meat;3 if you are afraid of the "middle" peppers when you eat, you can make them up and pick them up. 4. The spoons, spoons and cups used by peners in any food magazine, such as cooking, baking, etc., use international utensils, not spoons and cups that we usually use to fix drinks and load foods at home or in restaurants, as indicated here。