Woody chicken
By VicentaLakin
At the beginning of June, we had the custom of eating chickens for boys. There are no young boys in my house, but there are chickens in the fridge and half the chickens from relatives。
Recipe Recommendations
- local chicken Half of them
- dried fungus 1 big
- Jiang few slices
- millet pepper of 5
- edible oil appropriate amount
- salt 1 teaspoon
- cooking wine 1 tablespoon
- soy sauce 1 tablespoon
- slightly spicy
- braised
- three-quarters of an hour
- simple
Steps for Woody chicken
1
Moo-eun had a big bubble for three hours, and it would be better to change water in the middle and pick out impurities and bad ones。
2
The roosters are so tight, they are not easy to taste, so they cut small pieces and salt them for at least an hour。
3
When the muscular bubbles are ready, clean up, water will be boiled for a minute or two, then the spares will be raised。
4
It's hot, pours into half a bowl of oil, frys the chicken, burns it to the surface, so it smells. Put some ginger in the middle and fry it。
5
A bowl and a half of hot water, completely free of chicken, platter it, cover it, boil it and turn it into a little fire for about half an hour. Keep an eye on the middle to flip a few times to prevent the water from drying up。
6
The chickens are almost cooked, they're cooked, they're cooked, they're cooked, they're served with chili, they're luminous, they're twitched, they're smooth, they're open, they're boiled for two or three minutes, they've got extra soup, they've got a little soup left. Last to pick up the pan。Woody chicken Make Tips
It is best not to be too long in the summer, but to have a hair in the morning, two or three hours, and to change water in the middle and remove impurities and rotten wood ears. The muscular water is then boiled, and it does not need to be boiled for too long, so it is possible to keep a good taste. 2. The pheasant is tight and not easy to taste and can be salted first. And it's longer to cook, and at first the water will have to be filled up, or the middle water will fade. Watch out for hot water in the middle of meat burning, not cold water。