Pelican chicken
By VicentaLakin
Last year, on a trip to Ibein, I ordered a spicy chili chicken, a spicy spicy spicy fragrance, and came back with memories and traditional spicy chili chickens. I've been thinking about this smell for the last two days, but I haven't made a record of how. Yesterday, the practice of chili chickens and chili chickens on Chongqing Hills was studied, and another plate was made in accordance with its own understanding and previous sporadic memories. I didn't write a recipe to teach anyone else to cook, but I wrote it down, and then I flipped it out。
Recipe Recommendations
- broilers half a
- Erjingtiao the 15
- green pepper 8-10 a
- millet spicy of 6
- wild mountain Pepper of 8
- green onions one
- garlic 1 head
- tender ginger 20g
- tender lotus root v. 1
- green pepper
- cooking wine
- salt
- oyster sauce
- soy sauce
- soy sauce
- pepper
- white granulated sugar
- starch
- rapeseed oil
- cooked white sesame seeds
Steps for Pelican chicken
1
Cutting: 1 centimetre ding, 2 slashed strips, piping peppers and peppers cut 5 millimeters, millimetres cut 2 millimeters, a piece of garlic cut about 5 millimeters, jingles, onions slashed to 5 centimetres。2
PICKLED CHICKENS: THE LADY WHO SOLD THE CHICKEN CUT IT DOWN, CUT IT DOWN, ONE TO TWO CENTIMETRES OF DING. CLEAN YOURSELF UP A KHAKI, PLUS: WINE, SALT, WHITE SUGAR, PEPPER POWDER, OIL CONSUMPTION, RAW SMOKE, A LITTLE OLD SMOKE, MASSAGE CHICKEN WITH LEFT OR RIGHT HANDS OR TWO HANDS, RUA GETS A LITTLE STICKY, A LITTLE STARCH, RUBBING, PICKLE FOR 1789 MINUTES OR MORE。3
Chicken fried: It's about half a pound of oil, boils off the smell of oil, cools, heats up to 60%, puts it into chicken, blows it up. Because the water and the oil in the chicken will come out, the oil will become a mixture of oil, don't panic, blow up for a while until the water in the oil is almost volatilized with normal fried bubbles. Get the chicken, keep the fire open, wait for a minute or two, and the chicken will explode again, and it will explode to the outer charringe, specifically to control the time of the fried according to its preferred taste. Pull it out。4
Fry: It's just the oil, the fried, the almost ripe, the crumbs. Get it out with chicken。5
soul juice, pour it out: some of the rest of the oil goes out and leaves around 100 g. burn, with garlic, ginger, onions, green peppers, the scent of which continues to be put in two bars, peppers, peppers, milligrams, the peppers are almost ripe, the chickens and stings are added to the fire. put wild peppers in the juice of the soul and water for 50 g。6
Prepare the pot: throw up the taste you like (drink the oil you just left, pour out the oil) and add green peppers, when you're in the open, turn off the fire and spread white sesame. It's the middle taste of salt。Pelican chicken Make Tips
A bath with wild pepper is the juice of the soul. The whole way to the fire. It would be better to act with love and love for life。