Jealoused pheasant
By VicentaLakin
Last week, my mother-in-law brought us a home-based rooster and said she could grow up with vinegar. There's no way to prove whether or not you can grow up, but the pheasant tastes so good. The problem is that it's never been burned, and I doubt it's too acidic to use so much vinegar, and my mother-in-law says she doesn't use salt, but she finds it unacceptable in the course of the operation, so I put on a screech and then I try it, it's good, it's sour, it's totally acceptable, it's so jealous and it smells so special that my son likes it. But I've checked the Internet, I've done a lot of things, I've got chickens, I've got chickens, I've got fried, I've got 20 more minutes of water, I can bite them. I'd be grateful if you'd come to me with a kit that knows how to burn
Recipe Recommendations
- Native chicken appropriate amount
- tender ginger appropriate amount
- coriander appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- Ordinary soy sauce appropriate amount
- Fresh soy sauce appropriate amount
- mature vinegar appropriate amount
- sesame oil appropriate amount
- sour and salty
- fried
- three-quarters of an hour
- simple
Steps for Jealoused pheasant
1
Raw materials. Chicken slice, ginger slice。
2
The chicken is cold and boiled, and when the water is released, clean and dry。
3
When it's hot in the pot, put on the ginger chips。
4
After about three to five minutes of chicken fried meat, an appropriate amount of sugar。
5
And a proper amount of wine。
6
After the wine is dried, a spoon of vinegar is burned。
7
A third to four times after the fire has dried up the vinegar。
8
There's no chicken in the water。
9
In 15 minutes, a proper amount of normal raw life is added to the salt and a small amount of fresh and fresh。
10
Ten more minutes to dry the soup。
11
Add a spoon of vinegar and one or two more。
12
Finally, a little perfume, a little fire, a little fragrance。