Braised chicken food: 5 chicken wings, Pleurotus ostreatus 10, chili 1, chili 1, 5 dried chili, ginger slices 10g, garlic 10g, onion 15g, and old rock sugar/kloc. Cooking method: Step 1: First, clean the chicken wings and cut them into small pieces (very small pieces are not recommended), then clean the Pleurotus ostreatus and cut them into pieces for later use. Step 2: Clean green pepper and cut into small pieces, clean dry pepper and cut into small pieces, clean onion and cut into small pieces, peel ginger and clean garlic. Step 3: Pour the drumsticks into the pot, add a proper amount of water, and when the water becomes hot, blanch until it bleeds, and rinse it with cold water for later use. Step 4: Pour the right amount of oil into the pot, stir-fry the white sugar until it is brown with low fire, and then add the dried pepper, onion root, ginger foam and garlic to stir-fry for fragrance.
Step 5: Pour the chicken pieces into black pepper for 3 minutes and stir-fry for 3 minutes. Step 6: Add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of rice wine and stir-fry for 3 minutes. Step 7: Add 200ml of water, add Pleurotus ostreatus pieces, stir well, cover and stew for15min. Step 8: After stewing, add appropriate amount of salt and stew for 5min, then pour in green and red pepper pieces and stir-fry 1min until the growth stops, and add onion leaves to serve. Step 9: The delicious braised chicken is ready, the meat is tender, the sauce is thick, it is super delicious, and the bibimbap is a must. Tip: 1. You can make red-cooked chicken with whole chicken and chicken wings, which is more convenient. 2. When many people cook braised chicken, the chicken breast is not soaked in water. Actually, it would be better if it was boiled in water. 3. Look at the old tender chicken when stewing. How to stew with free-range chickens for longer?