The first step: de-blooding, the first chicken pieces to de-blood, in order to prevent the chicken from fishy taste or odor, in addition to prevent the chicken from souring.

The second step: stew, ginger, mushrooms, chili peppers, chicken pieces, add a certain proportion of water, and a certain proportion of sauce (oyster sauce royal, soy sauce, soy sauce, cooking wine, etc. mixed) pressure cooker stew. There is a difference between the north and the south in the time of stewing, the north likes to eat off the bone meat, the south likes to eat strong meat, so the north is longer than the south in the time of stewing.

The third step: juice, juice is generally used casserole juice, the purpose is to be able to retain the original flavor of cassoulet for a long time. The purpose is to retain the original flavor of the cassoulet for a long period of time. When the juice is added to the appropriate seasonal vegetables, the cassoulet will have meat, soup and vegetables, and will be rich in color, aroma and taste.

Rice practice:

The rice used in cassoulet is made from northeastern rice, and the more elaborate practice is "two oil", so that the rice made is loose, not as sticky as ordinary rice, with a strong texture in the mouth and a strong aftertaste.

Practice two

Steps in the practice of cassoulet

1. Wash the mushrooms, squeeze out the water, remove the tip, sliced; egg beaten;

2. Chicken wash, drain, chopped into pieces, and then marinate in 10 grams of soy sauce for ten minutes;

3. Pan on the fire, add peanut oil to seventy percent of the heat, add the chicken pieces of the egg mixture sticky, deep-fried golden brown, and then dumped into the Drain;

4. pot on the fire, leave a little oil, add sugar, fried chicken pieces slightly stir-fried;

5. and then into the soy sauce, cooking wine, sweet noodle sauce, green onions, ginger, garlic, slightly burned, and poured into the casserole, and then add chicken broth, high heat boiling, skimmed off the floating foam, and then simmering until crispy;

6. casserole on the micro-fire, into the mushrooms, simmering for about 15 minutes, that is to be done.

Practice 3

Ingredients: 400 grams of chicken thighs (chopped), 200 grams of potatoes (cut into pieces), 10 grams of garlic cloves, 10 grams of green onions (cut into pieces).

Seasoning: 300 grams of pure water, 5 grams of dried chili peppers, 5 grams of star anise, 20 grams of salad oil, 10 grams of Tangchi's old sauce, salt to taste, and 800 grams of salad oil (for oiling).

Practice:

1. Deep-fry the chicken pieces in hot oil until golden brown, drain the oil and set aside.

2. Stir-fry star anise, garlic cloves, dried chili peppers and scallions in a pot of beef oil.

3. Heat 1 and Tangchi old sauce, stir fry, pour pure water. Cover and simmer over low heat for 30 minutes, season to taste and serve.

Cooking Tips

If you don't like frying, you can also stir-fry the chicken in the pot