Chicken in the ground pan
By VicentaLakin
DO YOU REMEMBER THE SMELL OF COOKING IN YOUR CHILDHOOD? THE PYROTECHNICS THAT ARE UNIQUE TO THE COOKING ARE NOT PRESENT IN THE GAS. FRY CHICKENS, WHETHER SPICY CHICKENS OR DRIED CHICKENS, TASTED BETTER WITH OUR RURAL HOT CHICKENS, SLOW THROUGH THE GROUND STOVES, SOFT CHICKEN Q BULLETS AND HOT PEPPERS
Recipe Recommendations
- local chicken half a
- green onions 1 piece
- Jiang 1 block
- chili 1 handful
- onion half a
- cooking wine appropriate amount
- bean paste 2 tablespoons
- sweet sauce 1 scoop
- oyster sauce 1 scoop
- spiced powder 1 scoop
- soy sauce 2 tablespoons
- salt
- octagonal of 2
- cinnamon 1 block
- geranyl few slices
- pepper 1 handful
- peanut oil 2 tablespoons
- slightly spicy
- fried
- half an hour
- simple
Steps for Chicken in the ground pan
1
Prepare for the prep, put the chicken in the cooler pot, pour in the wine, put onions, ginger peppers, onion slices, mixed in a bowl with soybeans sauce, porridge。
2
In the pot, peanut oil is pouring in, the oil is hot enough to add ginger chips, eight horns of cinnamon fragrance peppers, and the fragrance of chickens in good water。
3
The chickens are made into tiny yellows。
4
And then you pour in the sauce, and it's even。
5
Into hot water, without chicken. The fire slows down for an hour, and there's plenty of water in an hour。
6
That's when we get juice from the fire. See if this big earth stove is very pyrotechnic。
7
The soup gets the level it wants and puts it in pepper and onions less salty。
8
Look at this chicken. It's delicious。
9
Chickens are slowly roasted through the fire, and the meat is already very soft, and even chicken claws are full of glue。