Seasoning: onion, ginger, dried pepper, aniseed, soy sauce, cooking wine, salt, sugar and cooking oil.

Braised chicken ribs with ginseng: northeast dish

step

1. Wash chicken pieces and ribs and chop them into small pieces;

2. Remove impurities and roots from the hazel mushroom, wash it with clear water, soak it in warm water for 30 minutes, drain it for later use, and filter out impurities after soaking it in water;

3. Heat the wok, add 2 tablespoons of oil, when the oil is heated to 60% (slightly smoky), add chicken pieces and ribs and stir-fry until the chicken changes color and the water is dry;

4. Add onion, ginger, dried red pepper, aniseed, soy sauce, cooking wine and salt, and stir-fry until fragrant;

5, add soy sauce, sugar, cooking wine, stir-fry the color evenly, and boil the boiling water and ginseng (the chicken is not on the water);

6. Cover the pot and simmer for about 30 minutes on medium heat until the chicken and ribs are crisp and rotten, and the soup becomes thick (check halfway to prevent the chicken and ribs from sticking to the pot). Finally, add salt to taste and serve.

7. It is best to have soup together. The nutrition of ginseng is in the soup.

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