2 Wash and drain the chicken pieces soaked in blood.
3. Heat oil in the pan, stir-fry the ingredients, add bean paste and sweet noodle sauce, and stir-fry.
4 Add the fried or roasted chicken pieces and stir well.
5 Add three spoonfuls of soy sauce and one spoonful of pepper, add water to the chicken, and simmer on high fire.
6 After the water is boiled, add carrots and onions (black fungus, potatoes and mushrooms can also be added) and other side dishes to collect juice.
Put a little salt in the juice and season with green pepper. Spicy with red pepper.
Three loess chickens, 50 grams of mushrooms (fresh), carrots, Flammulina velutipes, fungus, accessories and two eggs.
A little onion, a little ginger, a little garlic, 50g cooking wine, 40g soy sauce, sugar 10g, sweet noodle sauce 10g, salt 1g, 50g peanut oil,
1, removing blood, first removing blood from chicken pieces to prevent the fishy smell or peculiar smell of chicken and prevent the chicken from rancidity;
2, stew, ginger, mushrooms, peppers, chicken pieces, add a certain proportion of water, and a certain proportion of sauces (oyster sauce, soy sauce, soy sauce, cooking wine, etc.). ) pressure cooker stew. There is a difference in the length of stew between the north and the south. The north likes to eat separated meat, and the south likes to eat strong meat, so the stew time in the north is longer than that in the south.
Casseroles are generally used to collect juice, in order to keep the original flavor of braised chicken for a long time. When collecting juice, add appropriate seasonal vegetables, so that braised chicken can have complete meat, soup and vegetables, full of color and flavor.
1, washing Lentinus edodes, squeezing out water, removing pedicels and slicing; The eggs are scattered;
2. Wash the chicken, drain it, chop it, and marinate it with 10g soy sauce for ten minutes;
3. Put the pot on fire, add peanut oil and burn it to 70% heat, add chicken pieces and egg liquid, fry until golden brown, and pour it into a colander to drain oil;
4. Put the pot on the fire, leave a little oil, add sugar and fried chicken pieces and stir fry slightly;
5. Add soy sauce, cooking wine, sweet noodle sauce, onion, ginger, minced garlic, simmer slightly, pour into casserole, add chicken soup, boil, skim off the floating foam, and simmer with low fire until crisp and rotten;
6. Put the casserole on low heat, add mushrooms and stew for about 15 minutes.
Ingredients: 400g chicken leg (cut), 200g potato (cut), garlic cloves10g onion10g (cut).
Seasoning: 300g of purified water, 5g of dried chili, 5g of star anise, 20g of salad oil, old Tang Chi sauce 10g, proper amount of salt, and 800g of salad oil (used for washing oil).
1, fry the chicken pieces in hot oil until golden brown, and drain the oil for later use;
2. Leave the bottom oil in the pot and stir-fry the star anise, garlic cloves, dried peppers and shallots;
3. Heat 1 and Tang Chi old sauce, stir-fry and pour in purified water. Cover and stew for 30 minutes. Season and serve.