Chicken can be said to be a big consumer in my family, and it is often inseparable from the dining table. Whether it is hot or cold, you should cook it and eat it. Delicious and tender, but not firewood. Personally, I think it is much more delicious and cheaper than pork. However, the taste of different qualities of chicken will be very different. For the purchase of chickens, I usually only buy free-range chickens, so the chickens raised in this way grow up eating insects and leaves, which is healthier than those feed chickens that are quickly developed. Secondly, free-range chickens have a wider range of activities because they are not kept in captivity, so their meat quality is better.

My favorite chicken recipe is "beer chicken". Roast chicken with beer really removes fishy smell and enhances fragrance. It's delicious after meals and drinks. Every time I fry a big plate, there is always no soup left. I don't know friends, do you like beer chicken? If you like it, you have to watch it carefully. I will share the beer chicken cooked at home all the year round. It's easy to learn, and novices in the kitchen can do it easily!

Stewed chicken in beer sauce

Required materials: half an old hen, 2 green peppers, potatoes 1 piece, 6 cloves of garlic, a small piece of ginger, 2 star anise, 2 fragrant leaves, 3 shallots, beer 1 bottle (my beer bottle is 330ml), 3 tablespoons of soy sauce, soy sauce 1 spoon, and appropriate amount of salt.

1. Let's talk about ingredients first. Wash the old hen and cut into pieces. Old hens usually have a lot of chicken oil. I suggest you don't remove all the chicken oil, but leave a small part, so that the fried finished product will taste better. Then the peeled potatoes and green peppers are cut into pieces with a hob, ginger is peeled and sliced, shallots are washed and cut into sections, star anise and fragrant leaves are soaked in warm water, and garlic is peeled.

2. Pour the right amount of oil into the pot. After the oil temperature is heated, first put garlic, ginger slices, shallots, star anise and fragrant leaves into a pot and stir-fry them over medium heat. Friends who like spicy food can add a few dried peppers in this step.

3. Then put the chicken pieces into the pot, turn the fire and start to stir fry until the chicken pieces are slightly browned on both sides. Some people may say, "If the chicken is not blanched, won't it smell fishy when fried?" My roast chicken never likes scalding. I prefer to soak the chicken to remove the fishy smell, that is, it will be soaked for 65,438+0 hours before cooking, which can remove the excess blood in the chicken, and the way of soaking to remove the fishy smell can keep the chicken more delicious than blanching.

4. Then we pour in potatoes, add light soy sauce, light soy sauce, salt and black pepper, and stir-fry until the color is even.

5. Then pour in 1 bottle of beer, cover it, boil it over high fire and simmer for 20 minutes.

6.20 minutes later, pour in the green pepper pieces, stir-fry over high heat until the soup is thick, then sprinkle some black pepper, and then serve.

7. This dish, whether hot or cold, is often cooked in my family. Cheaper and delicious than pork.

Tips:

1, leek can also be replaced by onion and onion.

2. It is recommended not to buy too bitter beer, which will affect the taste of the finished product.