Recipe: Taji pot version of yellow pheasant

Home Cooking Recipe: Taji pot version of yellow pheasant

Notes:

I entered the Taji pot and suddenly I wanted to eat the yellow pheasant at night! But did not find the scorpion chicken version of the Taji pot version! Then try it yourself! I didn't expect it to be really good, completely better than the outside + big material! The chicken is very tender and very good!

Ingredients:

Steps:

  1. Home Cooking Recipe: Add rice blisters for 1 hour, add in the Taji pot after soaking. Add water to the pot as appropriate, and insert the water into the pot with the index finger to the first joint! After opening the medium and small fire for about 2 minutes, the small fire will open the tower cover for 5-6 minutes to see the water being sucked in by the rice and the rice into a honeycomb.

    Add rice blisters for 1 hour, add in the Taji pot after soaking. Add water to the pot as appropriate, and insert the water into the pot with the index finger to the first joint! After opening the medium and small fire for about 2 minutes, the small fire will open the tower cover for 5-6 minutes to see the water being sucked in by the rice and the rice into a honeycomb.

  2. Ginger shredded, sliced ​​mushrooms, diced peppers

  3. Mix cooking wine, soy sauce, soy sauce, fresh taste, salt in a small bowl and mix well. Pour small portions into chicken and mix well!

  4. After the rice is kneaded into honey, stir it a few times and then add the chicken on top. Add the mushrooms, ginger and drizzle into the remaining mixed sauce, and cover. A small fire for about 4 minutes, turn off the fire for about 10 minutes, add spicy green and continue to cover the lid!

  5. In the glutinous rice, the chicken legs should not be too small (it is best to sell the chicken legs), wash it and spare!

Tips:

Regarding the heating time of Taji pot, everyone varies from pot to pot. Don't be rigid! Remember not to have a big fire, a small fire


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