Chinese Food
Chicken with pickled peppers
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I like the chicken with pickled peppers in the shop outside. But it's said that the outside doesn't have to be fully cooked. You know this thing is not fully cooked. It will be very serious if you eat it. So I bought some bullfrogs and tried them. I haven't said the taste is no worse than the outside. Because it's simple. There are not so many ingredients. No lettuce, no radish. Of course, it's the best. It's better to rub taro.
Cooking ingredients
Cooking Steps
Step1:Chop onion. Chop green onion. Ginger and garlic. Set asid
Step2:Fungus bubbles ahead of tim
Step3:Beancurd bubble hai
Step4:Pickled peppers read
Step5:Let the boss kill the bullfrog. Wash the blood at home. Put in the raw sauce, the old sauce, cooking wine, monosodium glutamate, salt, one egg white, and the raw powder for 30 minutes
Step6:In a hot pot, fry the prickly ash in oil and take it out. Put onion, garlic, ginger, pickled pepper and scallion in turn to make the flavor. Then put in the beancurd and fungus. Add salt and monosodium glutamate to taste and add some water
Step7:When the water is boiled, pour in the pickled bullfrog. Add vinegar. Add more if you like acid. Add a little sugar to improve the taste. When the pot is boiled for three or four minutes, the pot will come out
Cooking tips:Because I don't have pickled radish, I use vinegar instead. Don't pour the soup of pickled bullfrog into the pot, so as not to paste the pot. There are skills in making delicious dishes.
