Dry pan
By VicentaLakin
Scrambled chicken - dry and smooth, spicy. Dry pot chicken, Sichuan specialty food, and the smell of sichuan's lumber, spicy, fresh, fragrance, fragrance, fragrance, fragrance, fragrance, fragrance of each piece of chicken. It's so hot
Recipe Recommendations
- chicken 750 grams
- potatoes 200 grams
- cucumber 200 grams
- ginger slices 10 grams
- garlic slices 10 grams
- onion 5 grams
- dried chili 30 grams
- bell pepper 30 grams
- green pepper 20 grams
- red pepper 20 grams
- onion 50 grams
- fungus 50 grams
- Huowa spicy fragrant pot base 200 grams
- Huowa spicy fragrant pot red oil 100 grams
- soybean oil 100 grams
- rattan pepper oil appropriate amount
- sesame oil appropriate amount
Steps for Dry pan
1
Three yellow chickens are cut in 3-4 cm mass (clean water drifts out of blood)2
(B) THE HOT POT WILL BURN 3 KG OF SALAD OIL TO 160 C OIL TEMPERATURE TO THE THREE YELLOW CHICKENS, AND THE SURFACE WILL BE BLOWN TO THE YELLOW AND YELLOW, AND THE POTATO/CUCUMBER WILL BE RELEASED TO THE DEAD3
(B) PLASMA OIL IS BURNED TO 160°C WITH GINGER, GARLIC AND ONIONS IN HOT POTS, THEN WITH DRY PEPPERS, LANTERN PEPPERS AND RED PEPPERS, AND THEN WITH THE SCENT4
the chickens, potatoes and cucumbers will be fried in the pot, and 200 g spicy cedars will be flatted, the onions will be flatened in black wood, the onions will be flat in red oil, and a little fragrance and pepper oil will be flat in front of the pot。