Salted chicken
By VicentaLakin
Chicken chickens are also one of the usual chickens. It's flat, it's got a sprain, it's got a skin, it's got meat on both sides. The flesh is purple red, strong, ripe. From the therapeutic point of view, the chicken rooster has a digestive retardation that helps digestion. There are also treatments such as overcrowding, vomiting, diarrhea, oscillation, drying, drowning, tooth acne, and excretion and decomposition. There are many ways of cooking chickens, cold and hot, and they have a sense of softness and smoothness. Cooking methods are commonly used in the form of fried, fried, halogen etc. When halogens are halogenated, they are usually cooked in whole; when fried, they are cut with a machete; and when fried or common fried, they are sliced. Salted chicken chickens not only have a special scent of salted meat, but also have a soft taste of brittle in their mouths
Recipe Recommendations
- chicken gizzards 400 grams
- millet pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chives appropriate amount
- green pepper appropriate amount
- cooking wine appropriate amount
- broth appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
Steps for Salted chicken
1
The chicken is washed, the white band on the skin is removed and the knife is cut to two petals。
2
Onions, ginger, garlic chops, little pepper chops for backup。
3
Take a bowl of chicken with salt, peppers, onions, ginger, garlic, wine, soup, peppers。
4
Grab it and seal it in the freezer for an hour。
5
25 minutes in the steam pan。
6
Take out the dryer, load the plate, and smooth the perfume。Salted chicken Make Tips
Marinating the chicken gizzards in advance tenderizes them, removes the gamey smell, and helps the flavor to penetrate. Adding cooking wine also helps to deodorize them.
For long-term storage, the chicken gizzards must be thoroughly cleaned, parboiled in plain water until nearly cooked, then removed and cooled in cold water. After draining, pack them into small portions in plastic bags and store them in the freezer. When ready to eat, simply take them out and let them thaw naturally.