Guangdong Chicken

1

Food packs。

2

The chicken cutter cleans up the chicken lung, immersed in water for 30 minutes to remove the blood water and wash it for water。

3

Dry water。

4

Preparation of supplements: fragrance slices; celery slices; chili slices; ginger slices; dry onions sliced。

5

Prepare a bowl of juice: 1.5 spoons of caviar, very fresh 2 spoons, 2 spoons of Cantonese rice, 1 spoon of platinum oil, half a spoon of old, 1 g of white sugar, evenly mixed。

6

Fry in the pan, blow out the ginger chips, blow out the ginger smell。

7

I'm going to go to the chicken bar and I'm going to add a gram of salt to the chicken block。

8

Dry fragrance and yellow, pouring into a bowl of juice and evening。

9

Two minutes to fire。

10

The casserole's hot, the garlic, the dry onions。

11

Plumbing into celery, and adding half of the spoon chords to the fire。

12

Pour it in the chicken, don't flip it, and put on the casserole cap for five minutes。

13

Open the lid and flip, mix it evenly, and burn the fire for two minutes。

14

Put them in red pepper rings and fragrance bands, evenly folded and covered with pan caps for 10 seconds。

15

The finished chart。

16

The finished chart。

17

The finished chart。

In order to save time, you can use kitchen paper to dry up the water, and the chicken will not be salted. It will need to be fully fried to dry up to the chrysanthemum in order to better absorb the water from behind and to achieve the fragrance of the sauce. 2. Without a drop of water for the entire journey, the chickens are cooked entirely by the water of the sauce and vegetables, the original taste of the juice, the condensation of the sauce, the concentration of which is diluted by the water, which turns into a boiled chicken, and the taste of the boiled meat is significantly reduced. The special features of this dish are that the first half of the soup doesn't require a lot, the bottom has some sauce, after the meat is finished, then the soup is added to the dish. 3. It is recommended that you choose to use a high-barrel casserole, and that you take your home after cooking, eat meat and then add soup to your table, and have too little light space to eat soup. The final course of coffee is moved to the shallow table so that friends can see it, and the final course is moved back to the deep room. 4. The addition of 1 gram of salt to the chicken, which allows for rapid water clarification within the chicken, drys it up, and also gives the chicken a little bottom. Coffee is for non-spicy peppers, which are colored, and friends who like to eat chili can add rice and taste and colour. Six, not only do the dishes have to be filled with soup, but also with salt, not too much at a time, and then taste it until the salt fits your requirements. 7. If the whole chicken is used, the spice needs to be increased to avoid insufficiency。