Ginger-bone chicken
By VicentaLakin
IT'S ALMOST NEW YEAR'S. THERE'S SOMETHING AT THE UU TABLE. I'D LIKE TO INTRODUCE YOU TODAY TO A GINGER-BOILED CHICKEN, DRY AND SALTY, DELICIOUS. PUSSY CHICKENS ARE USUALLY USED TO MAKE SOUP, BUT THEY'RE DELICIOUS WHEN THEY'RE FIRED. THERE ARE NO CHICKENS, EITHER WITH A COMMON CHICKEN, BUT IT'S NOT SUITABLE TO COOK WITH A SMALL CHICKEN, A PHEASANT, ETC。
Recipe Recommendations
- black-bone chicken half a
- Jiang 1 small piece
- green garlic 2 pieces
- red pickled pepper one
- salt appropriate amount
- wine 2 tablespoons
- soy sauce 2 tablespoons
- oil appropriate amount
- salty fragrance
- fried
- ten minutes
- simple
Steps for Ginger-bone chicken
1
The bone chickens are cut into small pieces, soak up blood and a little spoon of salt。
2
Two spoons of wine. Grab it, pick it up for half an hour。
3
Ginger slices. Garlic slash, garlic and garlic leaves are separated. Paprika cut。
4
It's hot, a little more oil than usual。
5
Down with ginger and garlic。
6
It's a little charred。
7
Half a bowl of hot water, two spoons of soy sauce, tumbled, boiled and turned for about 10 minutes. In the middle, watch out for the fire and prevent the drying of the pot。
8
The red pepper and garlic leaves are burned to death, the salt is tasted and salt or soy sauce is added to the taste. It's just a flip。Ginger-bone chicken Make Tips
One, pickle the chicken. It's easy to taste. The wine brews are made at home, and when you cook, it's fresh. If you don't, use the wine. Two, garlic and peppers are for color, and a little red and green in the New Year. It's a little more oil than usual, and it's good to have chicken dried up in front of it. When cooking meat, water in the middle must be warmed. No more water for this dish. Just enough for the chicken. This dish is characterised by dry sauerkraut。