Chicken paste from the iron pot
By VicentaLakin
The chickens, sauce, vegetables are cooked, the fragrances and the soup is more fragrance and the pasta is covered with soup。
Recipe Recommendations
- chicken appropriate amount
- eggplant appropriate amount
- potatoes appropriate amount
- Pleurotus eryngii appropriate amount
- long beans appropriate amount
- flour appropriate amount
- corn flour appropriate amount
- soybean powder appropriate amount
- yeast powder appropriate amount
- slightly spicy
- stewed
- an hour
- senior
Steps for Chicken paste from the iron pot
1
The chicken wash is provided with a spare slice; flour, maize flour, soybean flour and yeast powder warm water and surfaces are fermented at high temperatures for two hours。
2
The iron pot is hot and oiled, the chickens are put into the chickens and the chickens appear to have slightly yellowed their surfaces, and the red, 99-spicy chickens are condensed, so that the chickens all taste。
3
Add almond mushrooms, eggplant chips, potato chips, soybeans, red peppers, hot water with no food, 30 minutes of slow-fire stew, leaving the soup on the plume。
4
When the chicken is ready, turning into a little fire, brushing oil by the pot, putting up a round of noodles, covering the top of the pot with a wet towel, covering the gap between the iron pot and the pan, continuing to stew for 12 to 15 minutes, and rebooting around the crushing noodle。