Spicy chicken

In Xinjiang, a large bowl of chicken is the same specialty that people can't understand. And you will find a different kind of chili chicken in the Qinghe district of Altai, Xinjiang, especially because it contains a special type of Qinghe district. There is a restaurant in Chiang Ha County, where many people line up daily to eat chili chickens, which, according to the boss, were bought directly from pastoralists and were awarded medals in 2006 in the Altai region during the second popular snack contest. I've eaten this chili chicken before, and I've cooked it like a crotch, even though I know that the chili chicken has a secret recipe, it's not necessarily the most authentic, the most important is to introduce this specialty, and to let friends from Xinjiang taste it, which is spicy enough to be spicy enough to be in a bone, and you can't understand the spicy taste without it. If you like noodles, you can also eat with some leather paste and put it in the soup juice, with chickens and peppers of awe. Pleurotaseryngii is a special food mushroom in Xinjiang, which is known for its growth on the larvae plant Weigen. It collects medicine, beauty, food for one body, has a full nutritional enrichment and high content, has been hailed by scholars as today's oeuvre of edible fungus, has a unique presence among the eating fungus, and has been referred to as a sisterly fungus with another high-end drug. Wei mushrooms are so fragrance, so sweet, so wild, so rare on the table. The nutritional value of the awe mushrooms is high in white, fine and fresh meat, delicious and nutritious. They contain 20 per cent of the protein content of the mushrooms and contain minerals such as carbohydrates, fats, sugar, various vitamins and potassium, sodium, calcium, magnesium, phosphorus, zinc, copper and selenium. Of the 18 amino acids contained, 8 essential amino acids are available in humans。