Spring new garlic clams have just been on the market, fresh and crisp, and have recently been eaten. This time, the chicken is fried together, and the chicken is first put a little vinegar and water, which is more refreshing. It is a very common meal.
Garlic to the head and tail
Cut the slices of chicken. Heat the hot water in the pot. After the water is opened, put the chicken in a hot pot and drip a little vinegar and cooking wine. The color of the chicken licks is washed away with warm water.
Heat the wok and add the hot oil to the garlic cloves and the millet. Add the savory flavor to the chicken chop. Add seasoning, sugar, salt to taste.
Stir fry evenly
A few drops of vinegar when you simmer the chicken can make the taste of the chicken more crisp.