Big chicken
By VicentaLakin
Xinjiang chickens originated in the early 1990s, mainly from chicken and potatoes, which were cooked with a belt-covered face. Xinjiang chickens were colorful, with smooth, spicy chickens and sweet potatoes, spicy fragrances and corsets. And it's very economical for family and family to meet and eat。
Recipe Recommendations
- local chicken a
- vermicelli appropriate amount
- potatoes appropriate amount
- Green bell pepper appropriate amount
- red bell pepper appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- onion appropriate amount
- aniseed appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- pepper appropriate amount
- chaotianjiao a
- geranyl appropriate amount
- slightly spicy
- burn
- three-quarters of an hour
- simple
Steps for Big chicken
1
Prepare food。
2
Hot oil in the pot, and it's put in the ginger and garlic。
3
3: Put the chicken in the fry and blow up the water。
4
Pour in sauce, 13 fragrances, sugar, beer。
5
It's in the corner, big stuff, sweet leaves, etc。
6
Into the water, through the chicken。
7
After the water has opened, the fire slowly boils the chicken, puts it into the roller's potato block, then puts it on the wide powder, and slowly sets the tarts。
8
When the potatoes are ripe, put in the red lanterns, soak the salt, and the chicken is fine。