1: Cut the chicken into pieces of moderate size, rinse them with clear water, and drain them in a drain basin for later use.
2. Put the drained chicken pieces into the pot, add salt, soy sauce and onion, and marinate for 15 minutes.
3: Cut the onion into sections, slice the ginger, soak the dried Chili in clear water and drain the water, with two star anises.
4: Wash potatoes, peel them and cut them into pieces for later use.
5: Drain oil in a hot pot, and the oil temperature is 60% hot. Add the marinated chicken pieces and stir fry. When the color changes, add onion, ginger and star anise and continue to stir fry. Stir-fry until most of the water disappears, add potatoes, stir-fry for two minutes, pour in soy sauce and soy sauce, and stir-fry until the surface of potatoes is slightly transparent and yellow. Add hot water. Just flush with the chicken nuggets. Add salt, bring to a boil with high fire, simmer for 20 minutes with low fire, then turn to medium fire, and cook the soup until it is slightly juicy and sticky. Turn off the fire and add a little monosodium glutamate. Put it in a bowl and serve.
Second, stir-fry eggplant with tomatoes.
One is a tomato and the other is an eggplant. Peel and cut tomatoes, peel and cut eggplant, put oil in the pot to make eggplant shine and stir-fry, then add chopped green onion and tomatoes, stir-fry a few times, and then add salt, white vinegar, sugar, allspice powder and rotten tomatoes.
Name of the dish: Jinsha corn
Materials:
300g of corn kernels, 3 salted egg yolks, about100g of starch, preferably cooking wine, 2 teaspoons of cooking wine (10ml) and oil.
Exercise:
1. Steamed salted egg yolk with wine 10 minutes until cooked;
2. Crush the steamed salted egg yolk with a spoon and grind it into fine powder;
3. Pour the starch on the corn kernels and mix well;
4. Let each corn grain be evenly stained with starch and screen out excess starch;
5. Put the oil in the pot (not more than the amount of corn kernels). When it is 70% hot (slightly smoky), add the corn kernels and fry until golden brown, remove and drain the oil;
6. Leave 1 tablespoon (15ml) of base oil in the pot and heat it, then pour in salted egg yolk and stir well;
7. Pour in the fried corn and stir well. I think the taste of salted egg yolk is enough, and no seasoning is needed.
Curry carrots can't be made because there are not enough ingredients. I wonder if I can help you!