Unfortunately, no cameras, only to a verbal .
practices and Sichuan, Guizhou, completely different Well, I think it Guizhou version of the delicious , fragrant and spicy , lingering aftertaste .
first to chili, this is important , oh. Most people are not that kind of thing called Ciba pepper , dried chili can be used to deal with their own look . First with blisters about chili , about 2 hours or so. Get another point of ginger and garlic . 4-5 flap about it, ginger piece ( large ) . The chili and ginger and garlic with the minced fish out . A pot of oil heated to the temperature, the amount of pepper is appropriate to be drowned . Which will cut into the deep-fried to a good chili pepper color, flavor so far . Some people like to put some salt or soy sauce, or minced meat , or a small chicken, or peanut , or cashew nuts , or dried tofu . Casually , and put something a little more fragrant , a little less spicy , but I think the trouble. It together with oil, pepper pot use. By the way, when the bombing would be to choke Oh, must be psychologically prepared .
a raw chicken , cut into small pieces. Some are cut into small pieces ginger and garlic . From the pan , storms Hong ginger and garlic , the next chicken fry, put some wine , Guizhou people generally like to put a high degree of liquor , and the more expensive the better the wine the more fragrant , it is not, wine , beer will the . Canada , such as soy sauce , salt and just stir- fried with chilli oil color Scoop chicken almost done. Add water and a little sugar. Note that not too much sugar to taste sweet not the best. With sugar just to salty and spicy taste of passivation . Water , submerged chicken, low heat and long off the bone chicken stew to pull on OK .
practices and Sichuan, Guizhou, completely different Well, I think it Guizhou version of the delicious , fragrant and spicy , lingering aftertaste .
first to chili, this is important , oh. Most people are not that kind of thing called Ciba pepper , dried chili can be used to deal with their own look . First with blisters about chili , about 2 hours or so. Get another point of ginger and garlic . 4-5 flap about it, ginger piece ( large ) . The chili and ginger and garlic with the minced fish out . A pot of oil heated to the temperature, the amount of pepper is appropriate to be drowned . Which will cut into the deep-fried to a good chili pepper color, flavor so far . Some people like to put some salt or soy sauce, or minced meat , or a small chicken, or peanut , or cashew nuts , or dried tofu . Casually , and put something a little more fragrant , a little less spicy , but I think the trouble. It together with oil, pepper pot use. By the way, when the bombing would be to choke Oh, must be psychologically prepared .
a raw chicken , cut into small pieces. Some are cut into small pieces ginger and garlic . From the pan , storms Hong ginger and garlic , the next chicken fry, put some wine , Guizhou people generally like to put a high degree of liquor , and the more expensive the better the wine the more fragrant , it is not, wine , beer will the . Canada , such as soy sauce , salt and just stir- fried with chilli oil color Scoop chicken almost done. Add water and a little sugar. Note that not too much sugar to taste sweet not the best. With sugar just to salty and spicy taste of passivation . Water , submerged chicken, low heat and long off the bone chicken stew to pull on OK .
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