2, chicken pieces with cooking wine, salt, pickled for about 30 minutes.

3. Marinated chicken pieces are wrapped in a layer of dry starch and then fried until golden brown.

4. Chop the onion, ginger and garlic for later use.

5. Make oil in the pot. Stir-fry onion, ginger and garlic at 50% heat.

6. Add chicken pieces and stir well, then cook wine and soy sauce.

7. Add water, season with salt, monosodium glutamate and chicken powder and simmer for about 5 minutes.

8, the fire will thicken the soup.

Tip: 1, Sanhuang chicken is easy to cook, so don't oil it for too long. 2, chicken pieces cut into 3 cm square is better.

1. Chop the chicken into small pieces (each piece is bigger than a walnut, but not too small, if it is too small, the finished product will be too broken).

2. Mix the batter (put a little flour, a little cornflour, one or two eggs, add water and stir. If it's annoying, it's just flour paste.

3. Wrap the chicken pieces in batter and fry them in an oil pan (if there is more oil, fry them all first, and then oil them again to make the finished product bright).

4. Put the fried chicken pieces in a medium-sized bowl, put a pepper, a piece of onion, two pieces of ginger and a little bit of aniseed on it, and pour the pre-cooked broth with salt and cooking wine, which is a little shorter than the edge of the bowl (if there is no broth, you can use wine, salt and soy sauce to adjust a little seasoning water). Finally, put it in a steamer and steam it for about an hour and a half. If it is a high pressure cooker, it only takes 40 minutes.

5. After steaming, take it out, remove the ingredients such as pepper, and pour it into a bowl.

Features: Very soft, the chicken is rotten but not mushy, and the paste wrapped outside the chicken is particularly delicious. My mother will set up an oil pan, fry a lot, steam more than a dozen bowls every year during the New Year, and heat up a bowl every day during the New Year.

Unfortunately, I didn't do it, so I can't provide pictures. I'll upload them to you in the New Year. Authentic braised chicken, probably most of them will only be cooked at home. It's really good to chop the pure local chicken into small pieces, marinate it to taste, make it hot and spicy, and add more fragrant onion and garlic slices to stir fry.

Braised chicken pieces raw materials:

Chicken (200g), bamboo shoots (or mushrooms) (65g), yellow rice wine (6.5g), soy sauce (3g), monosodium glutamate, ginger, wet caltrop (8g), chopped green onion, refined salt, sugar and chicken soup (130g).

Production method:

Cut chicken into 1 inch cubes, fry in warm pig oil pan for half a minute, add bamboo shoots or mushrooms and seasoning (onion, ginger, yellow wine, soy sauce, wet water chestnut powder, salt, sugar, monosodium glutamate and chicken soup), simmer for ten minutes, and then thicken with wet water chestnut powder.

Ingredients: Sanhuang chicken? 1 50g dried mushroom with auricularia auricula 100g dried bamboo shoots? 150g dried Chili? 10 minced garlic 1 tablespoon (15g) green garlic? 4 pieces

5 slices of ginger cooking wine 1 tablespoon (15ml) spiced powder? 2 teaspoons (10g) of salt 2 teaspoons (10g) of soy sauce 1 spoon (15ml) of oyster sauce 1 spoon (15ml) of white sugar 1 teaspoon (5g

Practice:

1. Clean Sanhuang chicken, cut it into pieces of about 4cm, add ginger slices, cooking wine, allspice powder, salt (1 teaspoon, 5g), soy sauce and oyster sauce, mix well, and marinate for about 20 minutes.

2.? Soak the dried bamboo shoots in clear water until soft, rinse them, put them in a pot and cook for 15 minutes, then take them out and squeeze them dry for later use.

3. After soaking the fungus in warm water, remove the pedicel, clean it, tear it into pieces of equal size by hand, and drain the water for later use.

4.? Clean the green garlic and cut it into 4cm long sections.

5. Clean the dried shiitake mushrooms, soak them in warm water, remove the pedicels, and drain the water for later use. Don't pour out the water for soaking mushrooms, and put it aside for precipitation.

6. Add oil to the wok. When the oil is hot, turn it to low heat, add dried Chili and minced garlic, stir it to one side of the wok after it bursts into fragrance, turn it to high heat and heat the oil, then add the marinated chicken pieces, stir-fry until the surface of the chicken is slightly yellow, and serve out.

7. Stir-fry the drained dried bamboo shoots, mushrooms and auricularia in a pot, then pour in the water soaked in mushrooms, boil over high fire, add salt (1 teaspoon, 5g), white sugar and soy sauce for coloring, and cook for another 5 minutes.

8. Pour the chicken pieces, then the beer, cover the pot, simmer for 15 minutes on medium heat, and sprinkle with green garlic.