Xinjiang chicken
By VicentaLakin
Xinjiang's chicken with a zipper. It's the best。
Recipe Recommendations
- chicken legs half a
- lasagna appropriate amount
- red pepper appropriate amount
- potatoes appropriate amount
- green pepper appropriate amount
- dried chili appropriate amount
- the pepper appropriate amount
- oyster sauce appropriate amount
- ginger appropriate amount
- garlic cloves appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- medium spice
- burn
- half an hour
- senior
Steps for Xinjiang chicken
1
Chicken slices, cold water over, burn open, for a while. He's got blood, he's got water。
2
Cream peppers, spicy ones, cut into pieces。
3
Hot pots of hot oil, boiled red peppers, peppers, ginger-sniffers, flat-sniffed garlic fragrances and roasted chicken。
4
Put some hot water on it and put it on it。
5
When the chickens and potatoes are about as ripe as the potatoes, the red pepper is fried。
6
It's time for the noodles to be cooked and cold water over. A big plate of chicken comes out of the pot, and the top one is on the plate, and it's ready to mix。