雞燉翅
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我買左 d 勾翅.... 想燉.
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<br>我想問... d 勾翅買返黎要點處理呢 (用之前)?
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<br>同埋... "土雞" 係咪即係 " 走地雞 " 呢?
<br>點解用普通雞唔得呢 ?
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<br>Thanx very very much !!!
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我8卦搭嘴，通常係我媽咪整，我做扶檯攝腳角式....
<br>家庭燉的相信翅身如半隻手掌般太小，是嗎？
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<br>先用水浸過夜
<br>再用清水滾一會
<br>揀去雜質
<br>用多薑、蔥頭和燒酒滾半個鐘
<br>OK
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<br>普通新鮮雞(最好是麻色色毛、腳較深色的雞會香雞味)
<br>瘦肉
<br>金華火腿
<br>薑
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<br>我選擇雞去皮但盡量保持完整
<br>肉一整塊
<br>金華火腿選擇肘子部份更正
<br>原因不想煲完肉與翅亂曬籠....
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