Little abalone dry chicken
By VicentaLakin
Seafood is usually very protein-rich, but if people with high urea can't eat more seafood, today's abalones and beaks are dry, so they're more nutritious, but the production process is a little more cumbersome, but it's no problem for the mouth
Recipe Recommendations
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Little abalone dry chicken
1
Dry-breather's 24-hour spare
2
Dry pelicans can be blistered with constant temperature for three hours
3
Single chicken. Clean up and cut a piece of dry water
4
I'll have a good chicken pan with garlic, ginger chips, red onions
5
Until we don't have any moisture, the chickens start to come out of the oil, and then the wine goes up and up and down, and the salt goes up and down, and then the water goes up to 1,500 milligrams
6
The other boiler will volatilize the water with the roasted abalone and beryllium, and the abalone and beryllium surfaces will be covered with a proper amount of wine。
7
Finally, the chicken from Step 5 joins the abalone from Step 6
8
Put on the lid, it'll be a half an hour
9
The juice will turn off the fireLittle abalone dry chicken Make Tips
1. Abalone and oysters must be soaked in room-temperature water; do not use hot water, as hot water will not soften them.
2. The soaked abalone and oysters should be stir-fried to seal in the freshness, and adding cooking wine during the stir-fry helps remove the fishy smell.
3. Since abalone and oysters are dried goods, they need to be cooked for a sufficient amount of time to fully absorb the flavor.
4. You can taste the seasoning during the cooking process; do not add too much salt, as the flavor will be just right after the sauce reduces.