Goes well with diy chilli sauce. I bought Ayamas (Malaysia brand) or any similar chilli sauce. Pour whole bottle chilli sauce on mixing bowl. Add generous amount of chopped or blender fine young ginger mince, few tbsp fried garlic oil, salt to taste, calamansi juice (2 tbsp - optional), sugar (2 tbsp or to taste). Rebottled mixtures and use immediately any extras.
我认为直接先腌后蒸更省事
Goes well with diy chilli sauce. I bought Ayamas (Malaysia brand) or any similar chilli sauce. Pour whole bottle chilli sauce on mixing bowl. Add generous amount of chopped or blender fine young ginger mince, few tbsp fried garlic oil, salt to taste, calamansi juice (2 tbsp - optional), sugar (2 tbsp or to taste). Rebottled mixtures and use immediately any extras.
謝謝師傅,值得實作珍藏。
Lou Sui extra, just pack 1L each pack lay flat. Freezer until want to reuse.
沒看懂!雛雞 小雞 成雞既然是兩年以上還是小雞???那師父已年過半百是小人還是大人??能解惑否!
做法不對,雞如果泡在滷汁內6小時肉早就泡爛了,不信可以在家做一次,用2年的蛋雞,這是老雞啊!要嫩就要特別料理,請問如何脆皮?通常脆皮要馬上將雞泡入冰水中!這不是正確做法
每個人有不同的喜好,互相尊重
這是錯誤示範 大家不要學習
請舉證讓人信服!
例如哪個作法是錯誤哪些是正確?
還請您詳解,全盤否決他人的智慧結晶是不智的行為。
@@user-gd9dw5zb3z 香料完全超量了
@@user-gd9dw5zb3z你只要按照此師傅做法做一次,就知道會不會做出脆皮雞了
太麻烦了
@user-nr8bm6cl4w: 這樣全盤否定他人的智慧與勞動,即粗魯又不禮貌!