Ingredients: chicken1300g, fragrant leaves 3, cinnamon 5g, star anise 3g, tsaoko 2g, fragrant sand 3g, garlic cloves 20g, ginger 20g, bean paste 25ml, dried chili 5g, red chili10g, green pepper10g, beer.

Exercise:

1. Clean the chicken first and cut it into pieces for later use (all lymph in the neck and other parts must be thrown away).

2. Soak the cut chicken in clear water for 15 minutes, which can properly remove the fishy smell of chicken.

3. Add an appropriate amount of oil to the bottom of the pot, heat to 70% oil temperature, add chicken nuggets, fragrant leaves, cinnamon, star anise, Amomum tsaoko, fragrant sand, ginger slices and dried peppers, and stir fry for about 5 minutes to ensure that all the water in the pot is fried.

4. Put the bean paste into the pot, stir-fry it slightly, then stir-fry it evenly with the chicken, then add 250ml of beer and a little water, bring it to a boil on high fire and cook it on low fire for 25 minutes.

5. Then add red pepper, green pepper, sugar, salt, pepper, monosodium glutamate and soy sauce, stir fry, drain the juice and serve. Putting beer can make the chicken more tender and tasty, and there will be no firewood.

Because chicken contains a lot of protein, and the enzymes contained in beer can quickly decompose protein, which can make chicken more tender and delicious. Adding beer to beef and duck can make the meat more tender. This is the principle!