Accessories: eggs, two onions, a little ginger, a little garlic, a little cooking wine, 50g soy sauce, 40g sugar 1 0g sweet noodle sauce10g salt10g peanut oil.
1, removing blood, removing blood from chicken pieces first, to prevent the chicken from fishy smell or peculiar smell, and to prevent the chicken from rancidity;
2, stew, ginger, mushrooms, peppers, chicken nuggets, add a certain proportion of water, and a certain proportion of sauce (oyster sauce, soy sauce, soy sauce, cooking wine, etc.) stew in a pressure cooker. There are differences in the length of stewing between the north and the south. The north likes to eat separated flesh and blood, while the south likes to eat strong meat, so the stewing time in the north is longer than that in the south.
3. Casseroles are generally used to collect juice, which aims to preserve the original flavor of braised chicken for a long time. When collecting juice, add appropriate seasonal vegetables, so that the braised chicken can have a complete range of meat, soup and vegetables, and it is rich in color, fragrance and taste.
Practice 2:
1, wash mushrooms, squeeze out water, remove pedicels and slice; Eggs are scattered;
2. Wash the chicken, drain it, chop it into pieces, and marinate it with10g soy sauce for ten minutes;
3. Put the pot on fire, add peanut oil and burn it to 70% heat, add chicken pieces with egg liquid, fry them in golden brown, and pour them into a colander to drain oil;
4. Set the pot on fire, leave a little oil, add sugar and fried chicken pieces and stir fry slightly;
5. Add soy sauce, cooking wine, sweet noodle sauce, onion, ginger and minced garlic, slightly burn, pour into the casserole, add chicken broth, bring to a boil, skim off the floating foam, and then simmer with low fire until crisp and rotten;
6. Place the casserole on a low heat, add the mushrooms and stew for about 15 minutes.
Other practices
Ingredients: 400g of chicken leg (chopped), 200g of potato (cut), garlic cloves10g, and shallots10g (cut).
Seasoning: 300g of purified water, 5g of dried chili, 5g of star anise, 20g of salad oil, Tang Chi old sauce10g, proper amount of salt, and 800g of salad oil.
Steps:
1, fry the chicken pieces in hot oil until golden brown, and drain the oil for later use;
2. Leave the bottom oil in the pot and stir-fry the star anise, garlic cloves, dried peppers and shallots;
3. Heat 1 and Tang Chi old sauce, stir fry, and pour in purified water. Cover and simmer for 30 minutes. Season and serve. ?
Tip: If you don't like frying, you can also stir-fry the chicken in the pot.
Clean chicken, cut into pieces, and marinate with a little sauce and marinade and ginger slices. Wash rice and steam a pot of rice with an electric cooker.
Step 2, washing potatoes, colored peppers (green peppers, red peppers and yellow peppers) and onions, and cutting into pieces; Cut tofu skin into strips; Wash the mushrooms (Agrocybe aegerita, Lentinus edodes, Pleurotus eryngii, etc.) in water for later use; Cut garlic, ginger, onion and pepper for later use;
Step 3, add a small amount of vegetable oil to the pot, heat it to 180℃, add minced garlic, ginger, onion, onion and pepper, and stir fry; Stir-fried chicken; Saute and stew with sauce and marinade for 5-8 minutes.
Step 4, put potatoes, mushrooms and bean curd skin, stew for 5 minutes,
Step 5: Finally, add the colored pepper and stew it for 1~2 minutes, and take it out of the pot.
Required ingredients
Ingredients: half a chicken, 30g of dried mushrooms, half a green pepper, half a colored pepper, one beautiful pepper, rice wine100g, 20g of peanut butter, 30g of dried yellow sauce, 30g of bean paste, 20g of soybean sauce, 30g of tomato sauce, 20g of chopped pepper sauce, 0g of oyster sauce10g, and raw.
Step 1 Boil the sauce: put the vegetable oil, sesame oil, rice wine, peanut butter, dried yellow sauce, bean paste, soybean sauce, tomato sauce, chopped pepper sauce, oyster sauce, soy sauce and balsamic vinegar into the pot, and simmer for fragrance;
Step 2: Prepare other materials and mushrooms, soak them in cold water in advance, cut chicken into cubes, cut green peppers and colored peppers into rhombic cubes, and cut ginger and green onions into slices;
Step 3: Add a proper amount of fried chicken pieces into the pot, add onion and ginger, stir-fry until fragrant, add three tablespoons of boiled sauce, stir-fry to taste, and add mushrooms.
Step 4, add water soaked in mushrooms and appropriate amount of clear water to boil;
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