Production steps:
Step [1]
Specific operation
Step 1
Soak dried hazel mushrooms in clear water and wash them. After the chicken is slaughtered, it is washed and cut into large pieces with a knife.
Second step
Pour water into the pot, add chicken, boil and take it out.
Third step
Pour vegetable oil into the wok, add ginger, onion, cinnamon and star anise when the oil is hot, and stir-fry the fragrant leaves.
Fourth step
Pour in the cooked chicken and stir fry over low heat. Stir-fry until the chicken is yellowish and shiny.
Step five
Add soy sauce, stir-fry and color.
Step 6
Pour boiling water (do not pour more water than chicken) and bring to a boil.
Step 7
Pour into the pressure cooker, and pour in the hazelnuts.
Step 8
Cover the lid of the pressure cooker, press the middle button to lock the lid and turn on the fire.
Step 9
After the pot is steamed, press it for 8 minutes. When the pressure prompt point of the fast cooker drops, the pressure relief is completed.
Step 10
Open the lid and add salt.
Step 1 1
Boil, fire and collect the juice. Wait until the soup thickens.
Exercise 3 [2]
Required ingredients:
Chicken, Lentinus edodes, Tricholoma matsutake, onion ginger, dried Chili, fragrant leaves, salt, chicken essence, sesame oil, sugar, cooking wine.
Production steps:
step
Specific operation
Step 1
Wash mushrooms and Tricholoma matsutake and soak for half an hour.
Second step
Cut the chicken into pieces and soak it in clear water to remove blood.
Third step
Boil the water and blanch the chicken.
Fourth step
Replace onion and ginger with knives for later use.
Step five
Stir-fry chicken in a hot oil pan.
Step 6
Add onion ginger, dried red pepper, aniseed and fragrant leaves.
Step 7
Pour in delicious food, a little sugar, cooking wine and some salt.
Step 8
Add water without chicken nuggets, bring to a boil over medium heat, skim the floating foam, and stew for 10 minute.
Step 9
Add the soaked mushrooms and stew for 30 minutes.
Step 10
Until the soup thickens and is served.
Practice 4 [3]
Required ingredients:
Half a Sanhuang chicken, 50g of dried hazelnut, 30g of vermicelli, a few slices of onion and ginger, star anise 1 grain, 2 tablespoons of pepper 1 spoon, 2-3 tablespoons of cooking wine1spoon, 2-3 tablespoons of soy sauce, a little sugar, an appropriate amount of salt and an appropriate amount of edible oil.
Production method:
step
Specific operation
Step 1
Clean the chicken, cut it into walnut-sized pieces, put it in a cold water pot for 2 or 3 minutes, drain the blood, take it out, rinse it with warm water and drain it for later use.
Second step
Soak the hazel mushrooms in cold water in advance, clean them carefully, and drain the water for later use.
Third step
Soak the vermicelli in warm water in advance and cut it into pieces of more than ten centimeters for later use.
Fourth step
Slice onion and ginger, and put star anise and pepper into a tea bag for later use.
Step five
Heat the wok, add cooking oil, cook for a while, add onion and ginger and stir-fry until fragrant.
Step 6
Add chicken pieces and stir-fry over medium heat until steam is generated.
Step 7
Add cooking wine and stir well.
Step 8
Add soy sauce.
Step 9
Stir fry until the color is even.
Step 10
Add boiling water, control the amount of water by yourself, like soup with more water, like chicken, less water, at least no chicken pieces.
Step 1 1
Add hazelnut mushrooms and stuffing bags and stir-fry a few times.
Step 12
After the fire boils, turn to low heat, cover the pot and stew for 30-40 minutes until the chicken is cooked.
Step 13
Add vermicelli stew 10 minute. The timing of adding vermicelli depends on the hardness and draft of vermicelli, and stew until vermicelli is cooked.
Step 14
Add a little sugar and salt to taste.