Charcoal chicken from the watt
By VicentaLakin
Personally, it tastes better than chicken。
Recipe Recommendations
- Little local chicken 2 only
- ginger onion some
- rice wine some
- Orleans Marinade appropriate amount
- Bamboo salt marinade appropriate amount
- soy sauce some
- soy sauce some
- salty fragrance
- roast
- a day
- ordinary
Steps for Charcoal chicken from the watt
1
Today I saw the boss sell the chickens too beautiful to buy some。
2
Purge the chicken clean and dry, pick one with Orléans, pick one with bamboo salt. They all add rice wine and onions, and a bit of old-age onions. It's a night in the freezer。
3
The next day, the tatter was burned with carbon from fruitwood, which was put in a string of chickens and turned over。
4
It's made of cyanide
5
Check out color changes occasionally。
6
It's getting good。
7
Turn it over again。
8
That's right, it's saliva
9
Rip it open and it won't be long before there's only bones left. Zenium