Roast chicken vegetable pot
By VicentaLakin
Recipe Recommendations
- chicken leg meat a
- Old ginger slices a bowl
- cabbage
- Flammulina velutipes a
- Pleurotus geesteranus a
- Pleurotus eryngii a
- wolfberry appropriate amount
- black sesame oil appropriate amount
- Taiwanese rice wine 1 bottle
- salt 5 grams
- high-alcohol liquor a small cup
- rock sugar appropriate amount
Steps for Roast chicken vegetable pot
1
The chicken leg washes and chops big pieces, the ginger goes to the skin slices, and the bubbly is warm。
2
You have to be patient, like, seven to eight minutes, hold on to your little fire, so you're a little yellow。
3
Lower the chicken leg, don't flip too much, it's a little yellow on the one side or a little fire, because the soy oil fires are bitter, and a bottle of rice is pouring down the side of the pot and adding a proper amount of hot water。
4
When the water turns on, it pours into ice sugar and into a small 58-degree glass of gold sorghum, so that the soup returns to its head, without having to pour too much rice. It must be small, because salt and soy oil can suffer。
5
The waiting process, cleaning the dishes, doing what you like, laying the bottom of the pot, when the soup is ready, pouring into the pot, putting on the electromagnetic furnace, and making a bowl of curvy sauce, eating chicken, and then putting it in the faceline, with the water coming out in a minute, with the soy sauce as its staple。
6
This is a food that Taiwan's mothers have to cook in winter. When they first got married, they were tired of eating, and they were falling for it. It's made according to Taiwan's television programme, ice-cooking methods。Roast chicken vegetable pot Make Tips
When pan-frying chicken, flip it sparingly to keep the broth from becoming cloudy.