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1. preparation of raw materials: bone Pipa legs 3, garlic 4 petals, 3 slices ginger, dried chilli 1 lot, pepper 1 lot, soy sauce 6 tablespoon, 6 tablespoons salt and cooking wine a little
2. to the leg bone Pipa (lute leg bone method stamp) Cetin, slightly larger;
garlic peeled crushed;
4. add diced chicken stir fry, to chicken discoloration of
[fried spicy chicken] talk
ginger shred;
3. pot into the oil, a little heat, add ginger, garlic chopped, burst flavor
9. hybrid chicken and pepper,<a href="http://www.wedgegroup.com/images/christianlouboutin-1510.html">ルブタン スニーカー</a> http://www.wedgegroup.com/images/christianlouboutin-1510.html, peppercorns, stir fry, to appear the rustle, sprinkle a little salt seasoning, you can pan
7. cooking wine and soy sauce decreased slowly, opening the cover does not stop stir, stir fry chicken dry fragrance. This pot of water to have nothing, the rest is oil
for cooking a variety to me, Jianghu food suits me better than private kitchens. With the appearance of the impression and the taste of memories, I also do a quack version of spicy chicken. Less oil & large hash & no wood is not hard, spicy chicken explosive fun to eat
Sichuan spicy chicken, Kawana Dateko in the high rate of single point a dish. Spicy chicken loyal fans are enjoying a bit of chicken in many pepper and prickly ash grain of happiness, even think that looking for happiness than spicy chicken flavor more fascinating. I love spicy chicken, enjoy struggling to rummage finally succeed happiness, more love spicy chicken dry fragrant Madden in the mouth hot feeling. Occasionally eat spicy chicken in a small restaurant, large minced chicken is clearly visible, chili pepper is only a supporting role, process less rummage found, but eat super fun. And store the young boss chatting, his words "I this arena dish spicy chicken, spicy chicken saw which can not see" impressed me
8. will be dry fried chicken is allocated to the pot outside, add dried pepper and prickly ash, turn to medium heat, stir constantly, fry out fragrance
5-6. pour a little cooking wine, stir fry, then pour in enough light soya sauce, cover and stew a little
, Jianghu food stuck in my mind, may be First impressions are strongest impression, let I to all corners of the country a little more novel and good food.
dried red pepper cut into small sections of
Since then
arena dishes, from folk, not rigidly adhere to the technique, a bold innovation in authentic dishes, give a person the feeling of surprise. If say, authentic cuisine is neat rigorous painting, so the Jianghu food is not to stick to one pattern creative graffiti. Deductive Jianghu vegetable compound seasoning,<a href="http://www.cascata.co.th/wp-includes/images/wlw/salvatoreferragamo-3615.html">フェラガモ バッグ</a> http://www.cascata.co.th/wp-includes/images/wlw/salvatoreferragamo-3615.html, Chinese Western do, combine indigenous and foreign methods, North South cooking materials and other means, to satisfy the people demand more dishes taste and style.
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