White pheasant
By VicentaLakin
Recipe Recommendations
- sanhuang chicken a
- Huangweizi 8 capsules
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt a spoonful
- pepper a little
- salt and pepper powder a little
- sugar a little
Steps for White pheasant
1
Three yellow chickens, three pounds of hair, is better。
2
Cut off the chicken claws and bend the wings like this, so watch out: the chicken goes down a little bit at the joint, or the skin goes up。
3
Add water to the pot, put in the garlic, add eight yellow masts and burn the fire。
4
Get a plate of iced water that will put the whole chicken down。
5
Grab the chicken head with your hand, get the chicken up to seven or eight in the roller water, pick it up quickly and cool it down in the ice water, repeat it three times. (Don't worry about having to go through the ice water three times before the skin is crumb.)
6
The whole thing was then thrown in, boiled for three minutes with the minimum fire, shut off the fire for 25 minutes, and do not open the cap in the middle, and the time was up for the chopstick chicken leg to come in and see if there was no blood coming out。
7
Chon Crumbs try to pull out ginger root and chop it with a knife。
8
Scratch it into ginger
9
The onions are also shredded and made of ginger。
10
Add a spoonful of salt, a little sugar, pepper powder, pepper powder, a little pepper, a little soy sauce。
11
It's time to pull it out and quickly cool it down。
12
Cut the plate。
13
Bring some blood. It's the perfect fire。
14
With sauce, full of happiness。