The chicken leg
By VicentaLakin
Remember some old cans with a bigger bottle called a large mouth bottle, Guangzhou with a big mouth, Shanghai with a big mouth bottle of oil for a chicken, and then a chicken with a big mouth, which was like New Year's, and it's so perfect to combine the saloons with fat chickens, and now it's a dish like this. A big box of chicken legs was bought, and a can of canned jars was bought, which is not very good, but also a simulatory early childhood dish。
Recipe Recommendations
- chicken legs 4 branches
- Canned bamboo shoots 220 grams
- Water-blooming winter mushroom
- ginger
- soy sauce 2 tablespoons
- soy sauce paste
- oyster sauce
- pepper 1/2 teaspoon
- brown sugar powder 2 tablespoons
- soy sauce 1/2 tablespoon
- brandy 1 tablespoon
- salty and fresh
- braised
- an hour
- senior
Steps for The chicken leg
1
Cut the chicken leg into pieces and put it in the pot。
2
It's a fire, it's made to light gold, it's made to avoid bloodshed。
3
And pour out the canned water, pour it into the pot, raise the fire until the water drys, and make a spare pot。
4
Pipes with oil, fire, ginger chips and mushrooms, fragrance。
5
It's in the legs of a chicken, a bamboo, and for a while, it's cooked in the face of two big spoons, one big spoon full of soy sauce, one big spoon full of platinum, one small spoon of pepper powder, two big spoons of red sugar, one big spoon of old, one big spoon of brandy, and it's flat on the side of a chicken leg。
6
Cover the pan and turn it into a little fire for about 15 minutes。
7
It tastes like it tastes like it tastes like it's coming out of the fire。The chicken leg Make Tips
One, if you like ginger, especially in winter, you can add more ginger chips; two, if you like, a proper amount of wood, which is very oily, will be improved next time; and three, the spoons, spoons and cups used in any food such as cooking, baking, etc., will be used internationally, not the spoons and cups that we usually use to fix drinks and load food at home or in restaurants。