Cream peppers and chickens
By VicentaLakin
Spicy scent。
Recipe Recommendations
- local chicken 800g
- green pepper 200g
- carrots 200g
- salt appropriate amount
- ginger 5 pieces
- coriander 50g
- pepper 1 scoop
- dried chili 1 scoop
- millet spicy of 5
- soy sauce 2 tablespoons
- slightly spicy
- burn
- several hours
- senior
Steps for Cream peppers and chickens
1
The roosters are boiled in the water and the blood is cut off。
2
Carrots take off the skin, cut into pieces。
3
The cilantro and the ginger clot are purified。
4
When boiled, the chickens were taken out and some of the leached water washed。
5
Green peppers and millimetres cut into pieces。
6
When it's hot, put in the ginger, dry peppers and pretzels and smell。
7
Put it in the rooster。
8
The fire bursting with cuisine and water-filled food, and the fire boiled slowly for 30 minutes。
9
After cooking, add salt。
10
Put the carrot in the block for 20 minutes。
11
When the carrots were soft, they were burned in the pepper section fire。
12
Scrambling even, salting and screeching。
13
Out of the pot。