What are the steps in making cassoulet? What are the things to pay attention to?

I. Production steps:

1. Prepare and clean the ingredients.

2. Do not chop the chicken legs too small. Chop as evenly as possible.

3. Add two bowls of water to the pot, add the chicken pieces, add two spoons of cooking wine to deodorize, bring to a boil and remove from the pot, then wash with warm water to remove the foam.

4. Cut green pepper and red pepper into cubes.

5. Fresh shiitake mushrooms, cut into slightly thicker slices.

6. Ginger sliced, dried red pepper cut into pieces.

7. Add a little oil to the pan, add the cool oil to the rock sugar and melt over low heat. Keep stirring during the period. Bring small bubbles on the line. Never burn, it's easy to burn.

8. Quickly add the drained chicken, turn up the heat and stir-fry quickly; let the chicken pieces be evenly coated with sugar.

9. Stir-fry the ginger and dried chili flakes a few times.

10. Add one tablespoon of soy sauce and two tablespoons of cooking wine.

11. Pour in an appropriate amount of water that can submerge the chicken pieces. Bring to a boil and cook for ten minutes.

12. Add sliced mushrooms.

13. Add white pepper and stir-fry well; cover and simmer for fifteen to twenty minutes. Or turn periodically!

14. After simmering for 20 minutes, you can open the lid. If there is still a lot of soup, you can reduce the juice over high heat. When the soup finally thickens, add the peppers and stir-fry until broken. This delicious and simple steak chicken is ready.

Second, note: in this dish, mushrooms play an absolutely flavorful role, absolutely can not be omitted!

This dish needs to be stewed until the chicken is browned, so don't cut the chicken too small so that it doesn't end up being crushed. The meat can also be cooked with slightly fattier hens and chickens, or you can buy chicken thighs separately. In short, the longer you simmer the chicken, the more flavorful the soup will be. It's the most flavorful of all.

When you make steak chicken, thighs with bones taste better. Shiitake mushrooms and green peppers are the standard for chicken and rice casserole. The water in which the mushrooms are soaked must be retained. Mushrooms don't have enough water to cook, but you can add water, preferably without the chicken. At the end, you can make the sauce as desired, toss the rice and eat it, and keep more of the broth. You can make the sauce in the casserole, not only to retain the original flavor of the steak chicken, but also to add seasonal vegetables, so that the meat, soup and vegetables are self-contained, colorful and flavorful.

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