Dry chicken chowder
By VicentaLakin
Pepper is salty, carrot potatoes, dry and soft, super-eating。
Recipe Recommendations
- dried bamboo shoots appropriate amount
- carrots half a
- potatoes a
- big chicken drumstick of 2
- screw pepper a
- chives
- corn oil appropriate amount
- onion and garlic appropriate amount
- pepper appropriate amount
- octagonal of 2
- geranyl 3 tablets
- dried red pepper of 2
- Pi County bean paste appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence little bit
Steps for Dry chicken chowder
1
Dry proper。
2
Temperature water immersed for over 30 minutes。
3
Scratch it out, cut it in a little bit。
4
Two chicken legs, please. This one's big, I cut it a little bit, it's so ripe and tasteful
5
A proper amount of water in the pot, and the chickens in。
6
We'll get it out。
7
Washing the fuzzy. (I find that the warm water in the cuckoo is not different, the chicken is tender.) Let's see this one
8
It's oily and hot, ginger onions, peppers, eight horns, fragrance。
9
It's the right amount of soy sauce。
10
Fire red oil。
11
Chicken pegs fall in。
12
Turn the fire even。
13
Appropriate salt, raw smoke, pelican sauce。
14
Turn the fire even。
15
Put in a proper amount of clean water。
16
Pump it in。
17
The fire broke。
18
Small and medium fire stew for 15 minutes。
19
Let's get ready to go. Potatoes cut into little pieces。
20
Carrot cut-off。
21
Onion, screw pepper
22
Carrot, potatoes in。
23
Small and medium fire stew for 15 minutes。
24
At this point, potatoes and carrots, and soup juice is almost there。
25
Sprinkles and onions in, a little chicken。
26
Flipping the fire out。
27
The finished product。
28
The finished product。