Pelican chicken
By VicentaLakin
There's less cooking in the summer, but we can't stop eating meat. It's been a hell of a day for everyone to eat and drink。
Recipe Recommendations
- chicken gizzards 250g
- pepper 100g
- onion appropriate amount
- dried chili appropriate amount
- Jiang appropriate amount
- soy sauce a tablespoon
- vinegar a small spoonful
- pepper appropriate amount
- water starch appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- medium spice
- explosion
- ten minutes
- simple
Steps for Pelican chicken
1
The chicken is cut thin, a little wine and pepper is salted。
2
A small boiler of water chickens in the pot can be used to obtain a clean-up reserve of 8 or 9 ripe colours。
3
A large spoon, a small spoon of vinegar, a fine amount of salt and chicken, a proper amount of water and powder, and a suitable amount of pepper for a bowl of juice。
4
Pepper slashed to silk。
5
Hot pans with hot onions and hot peppers。
6
It's a little bumpy。
7
Fall into a good chicken。
8
If you pour a bowl of juice, you can even itPelican chicken Make Tips
Tips: 1. Blanch the chicken gizzards in water in advance to remove the fishy smell, or you can not blanch the chicken gizzards with water, add soy sauce and marinate, and stir fry with oil.
2. Be careful not to blanch the water for too long to avoid affecting the taste.
3 The pepper is spicy, so put it in the pot first. If it is not spicy, you can put it last.
4. This dish should be stir-fried over high heat to prevent the chicken gizzards from getting old, so mixing the bowl of juice in advance will not be in a hurry.
2. Be careful not to blanch the water for too long to avoid affecting the taste.
3 The pepper is spicy, so put it in the pot first. If it is not spicy, you can put it last.
4. This dish should be stir-fried over high heat to prevent the chicken gizzards from getting old, so mixing the bowl of juice in advance will not be in a hurry.