The salty hand tore the chicken
By VicentaLakin
The people of Guangdong used to say: "No chicken shall be a feast." Chickens must have played an important role in the festivals of mid-autumn and spring. What style or dish? There's a lot of white-cut chickens, greasy chickens and salt chickens out there, but I've seen chickens with my hands, but not often, and my granddaughter likes heavy flavors。
Recipe Recommendations
- chicken thighs art. 2
- cucumber art. 1
- shredded carrot 1 handful
- onion 1 handful
- chives 1 tree
- ginger 5 pieces
- red onion 5 capsules
- pepper 1 teaspoon
- tangerine peel 2 tablets
- cumin 1 teaspoon
- geranyl 2 tablets
- refined salt 2 tsp
- Salt-roasted chicken powder 1/2 tablespoon
- sesame oil 1/2 tablespoon
- Matsutake fresh 1 teaspoon
- salty and fresh
- mix
- an hour
- senior
Steps for The salty hand tore the chicken
1
Cold-water pots, chicken thighs, fire
2
(b) Boiling until the foam rises, boils for another three minutes or until the foam is fully floated, the chicken leg comes out of the pot and washes with hot water
3
(b) Another pot, with 5 gingers, 5 red onions, 1 onion, 1 spoon of pepper, 2 chips of leather, 1 spoon of lasagna, 2 slices of vanilla, 2 spoons of salt, to burn, to burn, to boil in the thigh of a chicken, 20 to 30 minutes or more in the fire, in short, to boil the thigh of a chicken until it is dead, and to wash it with cold water
4
(a) Torn chicken meat out of cold chicken legs
5
Carrots, onions, cucumbers and onions are cut to silk
6
Put the onions of the cut onions in a small pot, pour them into two spoons of peanut oil and turn them into fire
7
Add onions and carrots, mix a few, turn off the fire, and pour a second spoon of salt chicken powder, and mix a few more
8
In a bowl full of chicken bars, the taste is not salty enough to add one third of the salt, a half of the sesame oil and a small spoon of twig
9
It's evenly edible. Come on, Enjoy!The salty hand tore the chicken Make Tips
First, the spoons, spoons and cups used by peners in any food such as cooking, baking and any other food, using international standards, are not the same as the spoons and cups we normally use in our homes or restaurants to mix drinks and load food, as described above; secondly, the hand tore chicken with chicken legs is smoother than wood; thirdly, the skins, licories and peppers are meat-fruited; fourthly, the carrots are cooked with hot oil in humans, and radish is not visible when eating red carrots; fifthly, it is often mentioned that red onions taste more fragrance than onions, and that red onions are more fragranced when cooking; sixthly, some of the cards are salty, some of which are not salty, and then try the salt of the roasted chicken when fishing for chickens, and then the amount of salt is measured。