♪ Taste chicken ♪
By VicentaLakin
I'll eat chickens, lazies, just pick it up, throw it in the kitchen, eat it, eat it. It's delicious. Netizen questions: Why do I make chicken without soup? A: Mostly because of chicken varieties. This dish is designed to pick chickens like Qianxiang, Qianxiang, Qianxiang, not chickens, which are suitable for soup. The chickens themselves produce a fraction of the moisture when the chickens are stale。
Recipe Recommendations
Steps for ♪ Taste chicken ♪
1
Fresh chickens are cut off from their tails, their neck skin and lymphobes are removed, their organs are cleaned clean and their asphalt dried. The whole body of the chicken is smelled with salt and white pepper. Prepare a bowl of juice: raw, old, wine, platinum oil, sugar mix。
2
Pickled: Gingers, onions, juice pouring into the pot, carefully rubbing the whole chicken body, massages several times, covering two hours of membranes. Netizen questions: Why do I make chickens that don't taste good? A: No massage salt or white pepper. It's not enough time for dichotomy。
3
Courage brushes in the kitchen, ginger chips on the bottom, a large onions covered on top, put in chicken, poured in pickle juice, pressed cooking keys. Turn the chicken over and press the cooking key again. Netizen questions: Why is my chicken skin stuck in the electric rice bowl? A: Draw a layer of oil in your guts, then lay down with onions and ginger blades, and never sticky。
4
Time's up, take out the chicken and hang。
5
The finished chart。
6
The finished chart。
7
The finished chart。♪ Taste chicken ♪ Make Tips
One, the whole body of the chicken is covered with salt and pepper, then the base of the pepper code is painted with juice, with patient massages, and the length of the pickle is getting better; two, with a little bit of oil on the inside of the cooker, with a little bit of protection against the paste; three, two, with a boiler key, with a lid on the top of the chicken, once it has first reached temperature protection; and four, with a chicken hand torn better than a cutter, with the best soup on the bottom。