1. Ingredients: 4-5 bamboo shoots, whole grass silky fowl 1 pig, a little pig hind legs, a little Pleurotus eryngii, 5 mushrooms, seasoning: 5 red dates, 2 fragrant leaves, 8 medlar, 6 pepper, 4 thick ginger slices and 2 short onions. Wash the hind leg meat of grass chicken and pig, put a little cooking wine in boiling water, and wash it after soaking; Mushrooms are soaked in warm water. First cut the bamboo shoots with a knife, and then peel off the shells. At the root joints of bamboo shoots, you can cut off some hard joints with a knife, which is older. Pleurotus eryngii and spring bamboo shoots are cut vertically, and then cut into sections. Put all the ingredients in a deep pot (or casserole), add enough cold water, boil and simmer for about 2 hours until the chicken is crisp and rotten, and add salt.

Second, note: cooking wine is put in the roast chicken to get rid of the fishy smell, so it is not put in the stew. Mushrooms can add flavor when put in. Putting back a piece of meat can also achieve a delicious effect. Jinhua ham was used before, but now I dare not buy ham meat. When it is cured, it shows that there is nitrite in it, so just put fresh pork, and the effect is the same.

Wash the broilers; Blanch the chicken for later use; Two fresh bamboo shoots; Peel bamboo shoots, soak mushrooms and slice ginger for later use; Pour enough water into the pot, put the chicken pieces in cold water, boil them over high fire, skim off the floating foam, and add ginger slices and mushrooms; After stewing for an hour and a half, add the chopped bamboo shoots; After the soup is stewed, add some salt.

Practice 2: Raw materials:

500g boneless chicken leg meat, 0/00g winter bamboo shoots/kloc-,chopped green onion, ginger slices, garlic slices, vegetable oil, chicken soup, dried Chili slices, soy sauce and salt (please buy ingredients as needed and try not to waste them).

manufacturing method

1, handling ingredients, which is also the most important point of the whole dish. Clean the prepared chicken leg meat, then cut it into pieces with a knife, then wait for the water to drain slightly, put it into the prepared bowl, and then add the right amount of salt to marinate it for taste. Fifteen minutes, but it can be a little longer, so that the taste of chicken will be richer;

2. Then prepare a wok, add a proper amount of vegetable oil to the wok and heat it. When the temperature is right, put the prepared winter bamboo shoots into the wok and fry them slightly to remove the raw flavor of the bamboo shoots, and then take them out with tools and drain them for later use. Then leave oil at the bottom of the pot to continue heating, then cook soy sauce and chicken soup, add chicken pieces, winter bamboo shoots and salt, collect juice to taste, and take it out of the pot for later use;

3. Wash the pot and heat it with vegetable oil. When the temperature is appropriate, add dried Chili, chopped green onion, ginger and garlic and stir-fry until fragrant. After smelling the fragrance coming from the pot, pour in the chicken pieces prepared before and stir them evenly, so that they can absorb the flavor of the ingredients in the pot, then take them out of the pot and eat them.