Paprika chicken

THE NUTRITIONAL VALUE OF CHICKEN: IN THE FLESH, IT'S ONE OF THE HIGHEST PROTEINS, AND IT'S A HIGH PROTEIN, LOW FAT FOOD. THE ABUNDANCE OF POTASSIUM SULPHATE AMINO ACID IS SUCH THAT IT COMPENSATES FOR THE SHORTAGE OF CATTLE AND PORK. IT IS ALSO DUE TO THE HIGHER LEVELS OF VITAMIN A IN CHICKEN THAN IN OTHER MEATS, AND THE FACT THAT THE AMOUNT OF VITAMIN A IS MUCH HIGHER THAN IN VEGETABLES OR LIVERS. THE HIGH PERCENTAGE AND VARIETY OF MEAT PROTEINS IN CHICKEN LEGS AND HIGH DIGESTIVE RATES ARE EASILY ABSORBED INTO THE HUMAN BODY AND HAVE THE EFFECT OF ENHANCING PHYSICAL STRENGTH AND STRENGTH. CHICKENS CONTAIN PHOSPHORUS, WHICH IS IMPORTANT FOR HUMAN GROWTH AND DEVELOPMENT, AND ARE ONE OF THE IMPORTANT SOURCES OF FAT AND PHOSPHORUS IN CHINESE DIETS. CHICKENS HAVE GOOD THERAPEUTIC EFFECTS ON MALNUTRITION, COLD FEAR, FATIGUE, MENSTRUATION, ANAEMIA AND WEAKNESS. ACCORDING TO THE MOTHERLAND MEDICINE, CHICKENS HAVE THE EFFECT OF WARMING, REFILLING, HEALTHY STOMACHS, ACTIVE VEINS AND STRONG BONES. PEOPLE WHO ARE AFRAID OF OBESITY CAN REDUCE CALORIC INTAKE BY STRIPPING THEIR CHICKEN LEGS AND EATING THEM AGAIN. MATERIAL: CHICKEN ONE, GINGER, RED SPICY SAUCE, TEASEED OIL, SUGAR, SMELLY. METHOD: ONE, CHICKEN, HAIR, CHICKEN CLAWS, WINGS AND INTESTINES, TWO, CLEAN SLICES, RED SPICY SAUCE AND GINGER. THREE POUR IN THE POT AND BURN IN THE TEASEED OIL, POUR IN THE CUT CHICKEN, AND FOUR POUR IN THE CUT SPICY SAUCE AND ADD SALT TO THE ROAST FOR A MOMENT. 5 WITH WATER AND A LITTLE BIT OF VINEGAR. SIX, SPREAD THE GINGER SILK ON IT AND PUT SOME RED SUGAR ON IT FOR 10 MINUTES. 7. BOILED UP TO SOUP SILK, WITH A SMALL AMOUNT OF JUICE, AND FED INTO THE CHOWDER。