Chinese Food
Steamed chicken with black bean and pepper
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Steamed dishes in Liuyang. Many Liuyang steaming restaurants in Changsha Street are also the gathering place of netred punch card. Although most of the shops are not good-looking, they do not affect the taste buds of the original soup that attracts the customers. The taste in memory, the old Changsha in memory-
Cooking ingredients
Cooking Steps
Step1:Chop half of the native chicken into piece
Step2:Cut ginger into thick shreds. Add raw sauce, salt and marinate for 15 minute
Step3:Mix wel
Step4:Prepare chili powde
Step5:Liuyang Douch
Step6:Long like thi
Step7:Pour 30g of oil into the pot and heat it to smoke and turn off the fir
Step8:Cool the oil for 34 minutes, pour in the Douchi and stir fry with the remaining temperatur
Step9:Stir fry the black bean and pour in the chili powder. The oil temperature should not be too high, so the chili powder is easy to paste
Step10:Mix well. Then the tempeh and chili oil will be ready
Step11:On the marinated chicken piece
Step12:Mix well. Drizzle with balsamic vinegar. Balsamic vinegar is the soul of this dish. It must be put
Step13:Mix wel
Step14:Put it in a high-pressure cooker. Steam for 4560 minutes. Steamed for a long time, the meat is tender and tast
Step15:It's time to cook. Eat while it's hot. Don't put anything else
Step16:One... Five, eigh
Step17:Don't take any more pictures and you're don
Cooking tips:There are skills in making delicious dishes.
