I'm addicted to cooking recently. There are more and more small notes, recipes and refrigerator stickers on the refrigerator, which are not enough. Let's write here for the time being ~ ~
Yesterday, I cooked a small pheasant stewed with mushrooms. Although it was said to be a pheasant, my mother bought an old hen. . . He said he would give me estrogen supplements. Sorry, I have to make do with it. It's a waste of firepower. . . .
Ingredients: a chicken (it's better to be a Chai chicken, otherwise don't choose a broiler), some wild hazelnuts (no dried straw mushrooms or dried mushrooms can be substituted), 20g onion, 5 slices of ginger, some dried red peppers, 3 slices of aniseed, 4 tablespoons of soy sauce (about 60ml), 2 tablespoons of cooking wine, appropriate amount of salt, 5g of rock sugar and water.
The steps are as follows: 1. Chop the chicken into big pieces (you can chop it bigger when it's cold, hehe), soak the dried mushrooms in warm water and keep the water for later use.
2. Heat the wok, add two tablespoons of oil, heat the wok to 60% heat (only slightly smoking), then add the chicken pieces and stir-fry until the color changes, and wait for the water to dry.
3. Go to Japan to fry onion, ginger, aniseed and dried red pepper.
4. Add mushrooms and stir well.
5. Add soy sauce, sugar, cooking wine, stir-fry evenly, add water soaked in mushrooms and boiled water (water should not be over chicken nuggets ~ ~), and wait for boiling.
6. Cover the pot and simmer for more than 30 minutes on medium heat until the muscles are crisp and rotten (the old hen had to stew for almost two hours yesterday. . . Sorry), the soup thickens, and finally it is seasoned with salt.
The delicious stewed chicken with mushrooms is finished ~ ~ ~