It's a chicken
By VicentaLakin
The old broad eats without chicken. The chickens have a very diverse cooking technique, and the coffee has brought you a lot of tea. The practice of greasy chickens is well suited for home-based operations, with smooth entrances and delicious mouths。
Recipe Recommendations
- Zhanjiang chicken in 1
- shallots 2 pieces
- rock sugar 12 capsules
- octagonal the 3
- garlic 5-merous
- cinnamon 1 small piece
- ginger 1 small piece
- sand ginger 1 large piece
- soy sauce 200 grams
- soy sauce 1.5 tablespoon
Steps for It's a chicken
1
Food packs。
2
Pairs of raw and old smokes into the frying pan, put chickens in it, color them all, make them even, pick them up for more than two hours, and paint them as many times as possible in the middle, at which point the foods in the back of the same colour will be especially beautiful, with special attention to the underside of the wings。
3
Take the chicken out and put it in ginger, screech, onions, garlic, ice cream, eight horns, guacamole。
4
It's hot。
5
When the fire opens, turn the fire, put the chicken in, boil the sauce while the chicken turns over in two minutes。
6
Cover the lid and boil。
7
It's three minutes to boil, to open the hood, to make sauce again, to roll over, to put on the lid for a few minutes, to open the lid again, to roll over again, so many times, it's done well, and the product is especially beautiful。
8
Twenty-five minutes after cooking, shut the fire, cover the pan, then take it out in five minutes. Look at this color. It's just a cold cut。
9
The finished chart。
10
The finished chart。It's a chicken Make Tips
1. Placing the sauce on the whole body of the chicken, making it for more than two hours, taking care that it is even, and ensuring that it tastes well. 2. In the course of cooking, it is important to keep in mind that it is important to pour soy sauce on the chickens and to turn over their faces and pour juice repeatedly and repeatedly. The soy sauce tastes salty and doesn't need salt. 4- The Guangdong people eat chickens, which are small, whether white-cut or greasy, prefer blood in their bones and soft in their flesh. Some northern friends cannot accept this, and if so, please extend the cooking time. 10-20 minutes, as appropriate。