Steps
1, ginger slices, pipa legs washed dry and chopped, mushrooms soaked well to dry the water, ginger slices, dry chili pepper, garlic slices
2, into the oil, garlic, ginger, dry chili pepper stir-fry
3, plus chicken stir-fry 4, add wine, dark soy sauce, old soy sauce, coloring
5, the pot add water not over the chicken, add a small piece of yellow sugar
6, add the chicken pieces
5, add water to the pot, add a small piece of sugar
6, add mushrooms 7, turn to medium heat and simmer for about 30 minutes, the chicken pieces crispy, add a little salt to taste
Main ingredient: 500g of marinated chicken.
Ingredients: 5 mushrooms, 10g of dried fungus, 1 cilantro, 1 scallion.
Practice steps
Preparation: soak mushrooms and fungus in warm water, chop cilantro and scallions.
1. Soak the mushrooms and cut into pieces, wash and tear the fungus into small pieces;
2. Put the marinated chicken into the energy clay pot;
3. Add the processed fungus and mushrooms;
4. Add a little bit of water, and simmer for about half an hour.
Cooking Tips
1. Soak the fungus in cool or lukewarm water, don't use hot water, it will affect the taste and soaking effect;
2. You can add oyster sauce, soy sauce, and cornstarch according to your personal taste to marinate the chicken;
3. If you don't want to marinate it in advance, it is better to marinate the meat for more than one hour so that the meat can be more flavorful;
4. p>4. the rice cooker is well sealed, you do not need to add too much water, the water level to 1/3 of the ingredients can be
Main Ingredients: light chicken (half), fresh shiitake mushrooms (10), cilantro (5), green onions (half), dried chili peppers (10), peppercorns (1 tablespoon), star anise (1 capsule), Chinese grasshopper (1), ginger (3 slices), garlic (3 cloves)
Seasoning: oil (2 tablespoons), Straw Mushroom Soy Sauce (1 tablespoon), Sweet Noodle Sauce (1 tablespoon), Bean Curd Milk (2 small pieces), Bean Curd Juice (2 tablespoons), Salt (1/4 tablespoon), Sugar (1/2 tablespoon), Water with Powdered Raw Mushroom (1/4 cup)
Gourmet Preparation
1 Slice dried chili peppers into rings, rinse the whole cilantro, slice the ginger, chop the garlic, and flatten the green onion and cut into segments.
2 Shiitake mushrooms de-stemmed and washed, cut into cubes; light chicken washed, chopped into cubes; 2 small pieces of tofu milk and 2 tablespoons of curd juice into a paste.
3 Heat 2 tablespoons of oil, sauté ginger and green onion, then add chicken and stir-fry over high heat until browned.
4 Add 1 tablespoon of straw mushroom soy sauce for color, fill 1.5 bowls of water, add star anise, peppercorns, dried chili peppers, grass fruits and minced garlic.
5 Add 1 tablespoon sweet noodle sauce, bean curd milk, 1/4 tablespoon salt and 1/2 tablespoon sugar to taste.
6 Cover and bring to a boil over high heat, reduce heat to low and simmer for 10 minutes, until the soup thickens.
7 Add cilantro and mix well, pour in 1/4 cup of cornstarch water to thicken the sauce.