New Orleans roast chicken leg
New Orleans roast chicken leg
Introduction:
"Eviscerate, marinate for half an hour, fry"
Production steps:
Step 1: remove the bone of the chicken leg, add the barbecue and proper amount of water
Step 2: fry in a pan or bake in an oven
Step 3: out of the pot
Materials required:
Pipa leg: moderate
New Orleans roast chicken leg: right amount
Water: moderate
Note: when frying, use a shovel to make it easy to mature. Use an oven instead of salting. Don't add too much water. Please see the instructions on the package
Production difficulty: unknown
Technology: decocting
Production time: one hour
Taste: slightly spicy
New Orleans roast chicken leg
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