Chicken thighs
By VicentaLakin
The special feature of this dish is that it is simple to operate, and it smells like sauce. As I understand it, this practice is very cuisine, with frozen chickens with large and thick thighs, which must be inappropriate to evaporate, which is more suitable for frying, which can smelt the meat with eight horns in the course of the frying process, and which, if fresh chickens do not use the large or strong tone to hide the taste of chicken。
Recipe Recommendations
- chicken thighs 3 pieces
- cinnamon 2 blocks
- octagonal
- pepper 1/2 tablespoon
- tangerine peel 1 block
- cumin 1/2 tablespoon
- licorice 1 tablet
- soy sauce 2 tablespoons
- soy sauce 1 teaspoon
- oyster sauce 1 tablespoon
- pepper 1/2 teaspoon
- carboline 1/2 tablespoon
- liquor 2 tablespoons
- white sugar 1 teaspoon
- cornflour 1 teaspoon
- sesame oil 1 teaspoon
- qingshui 1/4 cup
Steps for Chicken thighs
1
Get ready to dry the sauce。
2
Scratch the back of the thighs of the chicken to make it tasteful, but do not break the skin of the chicken, put a bowl, put on the thighs of the chicken, add two cinnamon, one-two centers, one-two large spoons of pepper, one piece of leather, one-two large spoons of fragrance, one large piece of licorice, one large piece of licorice, two large spoons of raw smoke, one small spoon, one large spoon of pepper powder, one large spoon of taste, one of two large spoons of white wine, all twitched with hands, and set in place for 30 minutes。
3
Turn your thighs over the other side for another 30 minutes, so many times that it tasted on both sides of the thigh。
4
Put the chicken leg in the pot and hit the fire。
5
Fried to gold on both sides。
6
Fearing that the meat would be too thick, three spoons of fresh water would be covered for about five minutes before the fire drys the water。
7
One large spoon, one large spoon of stork oil, one large spoon of taste, one small spoon of sugar, one small spoon of smoke, one small spoon of powder, one small spoon of sesame oil, one quarter of fresh water to the pot, to mix it evenly, to open a fire, to mix it constantly, and to burn it into a big bubble。
8
Get the chicken legs out of the bone, cut into the plate, pour the juice, start。Chicken thighs Make Tips
One, when the chicken legs are thick, it is easy to graft and taste, and it is best to remove the bones; two, frozen chickens can put up a proper amount of spices such as eight horns, cinnamon and aromatics in order to smelt the meat; three, fried chickens are not too hot, and the salted meat is easily fried; and four, pens are used for spoons, spoons and cups in any food, such as cooking, baking, etc., using international utensils, not the spoons and cups that we normally use in our homes or restaurants to make drinks and carry food。