Ginger onion pickles and chicken sticks
By VicentaLakin
Buying a big box of chicken legs, trying to move them, and remembering that we like onions with white chimpanzees, but this time we can also have ginger onions, but not enough, with a little pickled pickles, a little change of form, and a delicious dish。
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Steps for Ginger onion pickles and chicken sticks
1
The length of the joint where the chicken stick is small is about 2 centimetres higher, with a knife and a circle deep into the bone, which can easily be broken。
2
I'm going to put it up to deep into my bones, like a picture。
3
At the end of the stick, the flesh was cut off and the bones removed。
4
Sliced pickles, ginger and onions, and green onions, with two petals of garlic and one second of red onions。
5
One container, with one large spoon, one small spoon of salt, one small spoon of pepper, one small spoon of pepper powder, one small spoon of fish troughs, one small spoon of sugar, one large spoon of raw powder, one third of water, one large spoon of sesame oil, slightly smoothing。
6
It's a small fire, low oil, low oil, chicken, skin down, slowly frying and spilling about two spoons of clean water。
7
Cover the pan, about five minutes。
8
Cover it, turn it over and see it in gold。
9
Slow the fire, and it's made of gold。
10
Chickens are placed in clean boards, skins are down, sliced into plates, like drawings。
11
The boiler rises to the fire, the boiler heats up the bottom oil, and adds to the shredded casserole material, with a spoon in the crumb and a crumb in the crumb。
12
The fragrance of the pot is then added to the tender sauce and all the ginger onions, so that they don't stop until the bubbles are blown out。
13
And then the whole pot was evenly covered in chicken sticks. Come on, Enjoy!Ginger onion pickles and chicken sticks Make Tips
It's easy for a chicken stick to create a bone with a knife on both ends. The soup is given to the dogs, but it is not recommended that they eat chicken bones, which are easily scratched when their bones are broken; 2 for fried chickens, with patience and not too much fire, otherwise the frying outside is far from ripe; 3 for the slices, with clean and preferably with a special ready-to-eat plate; 4 for the chicken skin, which is easily removed, with the consideration of the chicken skin, and slowly cut down with a knife; and 5 for peners, with spoons, spoons and cups used in any food such as cooking, baking, etc., using international utensils, which are not the spoons and cups that we normally use at home or in restaurants to make and drink and carry food。