Fire turkey
By VicentaLakin
A decent Sichuan farmer. A delicious chicken with simple cooking. Chicken's nice. Sour juice is sour. It's simple, original. It's unique to rural Sichuan。
Recipe Recommendations
- the cockerel a
- dried bamboo shoots a
- mushrooms half a catty
- onion appropriate amount
- pickled pepper of 5
- pepper 10 teeth
- octagonal second
- Jiang appropriate amount
- garlic appropriate amount
- douchi a spoonful
- rapeseed oil a spoonful
- rice wine half a spoonful
- bean paste two spoons
- soy sauce a spoonful
- soy sauce half a spoonful
- salty and fresh
- stewed
- an hour
- simple
Steps for Fire turkey
1
We cut the rooster into big pieces, wash it with fresh water, soak it in blood。
2
It's the first night of the day. When you get soft, you'll be killed with a knife. The mushrooms wash up big。
3
Put some oil in the big pot. Put chicken on the scent. Put in the rice wine。
4
Get the chicken out of the pot. The oil in the pot fell because there was so much moisture in it that it was no longer usable. Put a little bit of oil in the soybeans。
5
Put it in ginger garlic, pepper, chili。
6
We'll put it in the soybeans after the scent spread. Fired a little。
7
We put the sauce in. Old smoke. Put them in chicken bars and dry and mushrooms. Quick flip. Put in a proper amount of fresh water, and the fire turns into a little roast for an hour。
8
The fire gathers juice。Fire turkey Make Tips
Soybeans, soy sauce and peppers are very salty. The more the dish is cooked, the more salty it is, the less the rest of the sauce。