Facing this old well and a clear spring that was too soft to touch the bones, my hands and feet became tense.
I believe that the name engraved on your body will be blown by the wind to the town under the cliff time and time again, expanding into garlands. It will also turn into raindrops time and time again and drip into cups of morning wine.
Therefore, you don't need to ask, I can understand the meaning of wind and water, and make my inner desire bow patiently.
I ask you not to open your door to the world, and not let the dust when they run bury your depth.
Spring water chicken legs
Recipe Recommendations
- chicken legs appropriate amount
- mushrooms appropriate amount
- Douban appropriate amount
- green onions appropriate amount
- dried chili appropriate amount
- ginger appropriate amount
- mineral water appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- rice wine appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- white sugar appropriate amount
- lard appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Spring water chicken legs
1
Wash chicken legs, mushrooms, green onions and ginger.
2
Chop the chicken legs into pieces, add salt and cooking wine, and mix well, and marinate for 10 minutes.
3
When waiting for the chicken to taste delicious, you can slice the ginger, cut the green onions, and remove the stalks of the mushrooms and cut them into four pieces.
4
Remove the pan and put the oil. After the oil is hot, put the delicious chicken into the pan, add cooking wine again, stir-fry to dry the water, and serve out.
5
Add lard in a pan with oil left in the bottom, melt, add Pi County watercress, dried pepper section, and pepper, stir-fry until fragrant and color, add ginger and green onion sections and stir-fry for a while.
6
Add fresh soup and mineral water (the total amount is based on submerged chicken).
7
Pour in chicken and mushrooms, add in cooking wine, white sugar, pepper, soy sauce, rice wine, and chicken essence, and roast.
8
When the chicken cake is soft and leaves the bones and the juice is dry, cook sesame oil and chili oil, push and mix well, remove from the pan and place into a plate.