A pot chicken

By VicentaLakin

A pot chicken
The ground chicken is a popular pastry here, usually in restaurants, with a hot and hot pot of cash. The northerners are either too cuddly to eat, or they're usually the big fish and the big fish. The most lovely pastries, especially those immersed in soup, which are branded yellow, are so beautiful. I don't know when I've fallen in love with this house dish, but we usually have some friends at the farmer's restaurant to order a couple of regular dishes, sitting in a green tree-stained yard, eating meat, drinking drinks. Oh, nice. The ground casserole originates in the area of Lake Weysan, at the border between Supei and Runan. Previously, fishers on the micro-mountain lake, owing to the conditions on board, tended to take a small mud stove, sit on it with a single iron pot, put a few pieces of wood under it to make a fire, then cook a pot of casseroles, as is usual, with pasta on the side of the pot, and produce this same cooking method. There are fewer casseroles, tastes of fresh alcohol, pies, cakes and spices, which combine soft and dry. Today, cooks have improved the traditional ground boiler, which has led to the introduction of hot pot chickens, ground pan fish, ground boiler beef, ground boilers, ground boilers tofu, ground boilers lobster, etc

Recipe Recommendations

  • chicks 1000g
  • cornmeal appropriate amount
  • millet flour appropriate amount
  • soy noodles appropriate amount
  • green pepper appropriate amount
  • red pepper appropriate amount
  • vegetable oil appropriate amount
  • refined salt appropriate amount
  • soy sauce appropriate amount
  • ginger appropriate amount
  • garlic appropriate amount
  • octagonal appropriate amount
  • cinnamon appropriate amount
  • geranyl appropriate amount
  • red pepper appropriate amount

Steps for A pot chicken

  • Make A pot chicken step 0
    1
    The chickens were slaughtered and washed up and cut to pieces。
  • Make A pot chicken step 1
    2
    Spreading chickens are dark red, the meat is tight and the bone is hard to cut off。
  • Make A pot chicken step 2
    3
    Roast corn, millet, soybeans in a clean container at the ratio of 2:0:5 and boiled with open water, cooled and made-up。
  • Make A pot chicken step 3
    4
    Vegetable oil pouring into the pot (with more oil, as appropriate), ginger chips when it's hot, and red-dry pepper fragrance。
  • Make A pot chicken step 4
    5
    Pour it in the chicken and turn it up to color。
  • Make A pot chicken step 5
    6
    Put in two spoons of soy sauce, even the fire。
  • Make A pot chicken step 6
    7
    Put the niced pasta on the side of the pot while it's hot。
  • Make A pot chicken step 7
    8
    Eight centipedes, cinnamon, fragrance leaves are in the pot, pouring into fresh water without chicken. The water is better over one-half noodles, so that the paste can absorb soup juice。
  • Make A pot chicken step 8
    9
    The fire boils and changes the fire. The fire is slow。
  • Make A pot chicken step 9
    10
    Fresh red peppers wash and slice。
  • Make A pot chicken step 10
    11
    Scorch stews are made for 40 minutes, and when the soup is thick in the pot, the cakes are made with shovels。
  • Make A pot chicken step 11
    12
    Falling into a good paprika section, the fire flips。
  • Make A pot chicken step 12
    13
    Invoking appropriate precision salt, evenly deciphered。
  • Make A pot chicken step 13
    14
    If you're in, you're out。

    • A pot chicken Make Tips

    1. Choose free-range chicken; the meat is firm, chewy, and has an excellent texture. 2. Ideally, the water should cover half of the flatbread so it can absorb the sauce. 3. The flatbread can be made with white flour or multigrain flour.

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