Miyagi chicken
By VicentaLakin
Miyagi chickens -- a classic that, although the most common home dish, is the most popular dish in a restaurant, is indeed popular because of its unique tastes, its softness, its aroma, spicy, sour, sweet, salt, and its constant mouth. In fact, with a few of its skills, it's not difficult for a family to produce, and interested friends are going to learn this family version of the chicken。
Recipe Recommendations
- pipa leg of 2
- peanuts 50g
- green pepper one
- pepper 1g
- Single-headed garlic one
- scallion 2 small roots
- dried chili appropriate amount
- soy sauce 1 scoop
- vinegar 1 scoop
- yellow wine 1 scoop
- starch 1 scoop
- sugar 1 scoop
- qingshui 2 tablespoons
Steps for Miyagi chicken
1
Prepare the material。
2
The groundnuts melted their red coats, poured 50% of the oil in the pot, poured peanut rice, and the small fire was cooked。
3
It's made of peanuts。
4
Now get the chicken, get the chicken legs out of the bone, get the knife back loose。
5
The chicken leg is cut to the ground, put in the bowl, with a spoon of raw smoke, a spoon of starch, a spoon of edible oil, and even with a hand. All the sauce and a bowl of juice。
6
Make a pot and burn it to 50% heat, put dry peppers in the air。
7
Down into chicken to white。
8
Down onions, garlic, ginger。
9
Down into the pepper block fast-fried。
10
Join the sauerkraut。
11
Finally, it goes down with peanut rice, a little fried, a lot of fire, a little fragrance, evenly mixed, and out of the pot。Miyagi chicken Make Tips
1. When frying peanuts, be sure to cool the oil and put it in the pan and stir-fry over low heat. If the heat is too high, it will easily burn.
2. When frying chicken, the oil must not be too hot. This will make it easy to fry the meat and make it smooth and tender when it is fried.
3. Don't over-fry the dried peppers and pepper. If you paste the peppers, they won't feel numb, and the peppers won't look good.
4. The peanuts are put last to maintain the crisp taste of the peanuts.
5. The green pepper is put last to keep the green pepper crispy and tender.
2. When frying chicken, the oil must not be too hot. This will make it easy to fry the meat and make it smooth and tender when it is fried.
3. Don't over-fry the dried peppers and pepper. If you paste the peppers, they won't feel numb, and the peppers won't look good.
4. The peanuts are put last to maintain the crisp taste of the peanuts.
5. The green pepper is put last to keep the green pepper crispy and tender.