Potato chicken
By VicentaLakin
Scrambled chickens - the tacos are soft and the chickens are thin. It's a specialty of the Kawasu region, a big pot of hot potato chickens that tastes nice, spicy and sweet and sweet, and it tastes like hell! The taste of the taco chicken, the soft, soft potato, the chopstick, the chicken and the taro are all over, and there's a good feeling of happiness。
Recipe Recommendations
- Pork meat 1000 grams
- Taro 750 grams
- boiled water 1500 grams
- ginger slices 10 grams
Steps for Potato chicken
1
Roast chickens wash their knives and slaughter them to 2 centimetres, clean up dry water spares, and taro wash 3 centimetres clean spares。2
It burns to 40% of the temperature, drops down into the ginger chips, drops down into the chicken coil and starts wrinkles3
(b) The smell of the fragrance from the bottom of the bottom, which is boiled into white water and boiled into high-pressure pans4
Put the tacos in flat, cover the pans with a high-pressure pan for five minutes. In accordance with the increase or decrease in the amount of time spent on chicken meat, the air is exhausted; in the pot of fire, the table is available。Potato chicken Make Tips
One, taro can reduce allergies before peeling; two, taro may not be put too early, otherwise it is easy to make a pot; this can increase pepper noodles or pepper granules before the last oil is poured for the heavy food。