In the past, when I was not greedy for meat, I mainly used vegetarian dishes, which were simple and automatic. Recently, I am very greedy for meat, and I can't do without meat, whether it is pork, chicken, beef or fish, as long as there is meat, so I buy these kinds of meat in turn every day and then cook them in different ways.
Two days ago, I bought food in a community group and saw that the whole chicken was good, so I bought one by the way. After receiving it, I thawed it first. After processing, I fry it in an enamel pan and stew it in boiling water. After the stew was soft and rotten, I cooked it with green pepper, which was spicy and appetizing, and then I ate two bowls of rice.
Prepare ingredients:
Sanhuang chicken 1 (about 900g), dried mushrooms 10, red peppers 1, green peppers 1, small pieces of ginger 1, tablespoons of rice wine 1, tablespoons of soy sauce 1.
Production method:
1. Prepare ingredients, wash Sanhuang chicken, cut into large pieces, soak dried mushrooms in warm water and clear water for about half an hour, wash ginger and cut into small pieces;
2, gas stove fire, drop a few drops of cooking oil after the pot is hot, add ginger slices and stir fry slowly. If there is no stew and stir-fry at home, you can use the pot at the same time. This dish can be cooked directly in the wok or fried in the wok first, then stewed in the wok until soft and rotten, and then stir-fried again.
3. After the ginger stir-fry is finished, add the cut chicken and stir-fry slowly over low heat. In the process of frying, be careful not to overheat, it is easy to fry the chicken in a big fire;
4. Stir-fry on low heat until the chicken surface changes slightly. Add the prepared rice wine (also called mash in the north) to Huang. If there is no rice wine at home, you can use cooking wine instead. Usually, rice wine is the first choice for cooking. On the one hand, it can remove fishy smell, on the other hand, it can increase the umami flavor of meat.
5. After adding rice wine, stir fry with a spatula for about 1 minute, so that the fragrance of rice wine can be fully integrated into the chicken;
6. Add soy sauce and stir fry until the chicken is colored. The amount of soy sauce can be flexibly adjusted according to your favorite taste. If you like the color of chicken, add a little soy sauce. If you don't like the dark color of chicken, reduce the amount of soy sauce.
7. Add boiled water prepared in advance. It is suggested that the amount of water should not exceed 1cm~2cm of chicken. On the one hand, boiling water can save stew time, on the other hand, it will not make the taste of meat dull;
8. After boiling, add dried mushrooms soaked in warm water and clear water in advance. There are no dried mushrooms at home, so don't add them;
9. Cover the pot and continue to simmer for about half an hour. Open the lid half way and season with salt;
10, stew until the soup is almost dry and the chicken is soft and rotten, and uncover the lid;
1 1. Add the pre-cut green pepper and stir fry together;
12, stir-fry until the green and red peppers are cut off, drop a little soy sauce, mix well and turn off the heat.