It's hot
By VicentaLakin
I love chickens, whether they're halogenated, cold or hot, but I'm making them today
Recipe Recommendations
- chicken gizzards appropriate amount
- onion appropriate amount
- celery appropriate amount
- rapeseed oil appropriate amount
- salt appropriate amount
- pickled pepper appropriate amount
- pickled ginger appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- Pi County Douban appropriate amount
- starch appropriate amount
- MSG appropriate amount
- medium spice
- explosion
- ten minutes
- ordinary
Steps for It's hot
1
Wash the chicken。
2
Split the chickens into a cleaver。
3
Add wine, salt, and sodium salt。
4
Clean the onions and celery。
5
Slice peppers, ginger and garlic。
6
Hot pots are pouring into vegetable oil, and the heat is pouring into chickens, peppers, peppers, ginger, garlic, soybean petals, and a little white sugar fire。
7
Put in the onions, onions and celery。
8
The fire will be shut down if the fire is tuned。
9
Out of the pan。