The whole chicken
By VicentaLakin
Frozen chicken, first try. It's almost New Year's Eve. Thirty chickens are used to dry up every year, and this year I've tried this fragrance. Two pounds of three chickens, one, to eat oil. Precious salt, ginger chips, wine, pepper powder, pepper powder, powdered powder, raw, chicken, honey. Three yellow chickens one by one with hair and guts, flattened. Adding all the mixes to pick up a day, taking a pot that can put down the whole chicken and pour it into the vegetable oil to heat up to 80% and put it in the pickled chicken. Look at this. It'll blow! Don't get hurt by the oil! The two sides roll up, blow up to the gold yellow, pull out a slice of platter and put onions on it, and so on. A little tip: Don't get hit with the oil when it explodes. Watch out! Watch out
Recipe Recommendations
- sanhuang chicken a
- edible oil appropriate amount
- refined salt appropriate amount
- ginger slices appropriate amount
- cooking wine appropriate amount
- chili powder appropriate amount
- pepper powder appropriate amount
- cumin powder appropriate amount
- soy sauce appropriate amount
- fine appropriate amount
- honey appropriate amount
Steps for The whole chicken
1
Three yellow chickens one by one with hair and guts, flattened。
2
Add all the sauces to the pickled day。
3
Take a pan that lays down the whole chicken and pours into the vegetable oil as much as 80% hot, and put it in the pickled chicken. As shown
4
Here you go. Don't get hurt by the oil
5
The two sides flip and blow to the yellow。
6
Fried chicken。
7
Cut the plate。