Sanhuang chicken

Onions, ginger and green peppers

Flavor douchi, column sauce, soy sauce, braised soy sauce, cooking wine,

Seasoning can be selected according to your own preferences.

working methods

1. Chop the chicken into small pieces, slice the red onion, slice the ginger and mince the green pepper for later use.

2. Heat the casserole with a small fire and brush a layer of oil on the inner wall of the pot.

-Do not use fire to dry the casserole. When cooking with casserole, be sure to dry the water inside and outside first, use a small fire when heating, slowly warm the pot, and brush the inner wall with oil to prevent cracking.

3. Add the red onion and stir-fry the ginger slices with chopsticks.

4. Stir-fry the onion and ginger, and the red onion is slightly Huang Shi. Add 65,438+0 tablespoons of seasoned lobster sauce and 65,438+0 tablespoons to wait for sauce.

-What sauce to put depends on your taste, how much, how many ingredients and your salty taste.

5. Stir the sauce evenly and stir fry the sauce.

6. Add chicken pieces and stir fry. A small fire may be a little slow. You can open the middle fire cover.

7. When the chicken color changes and the meat quality is tight, add 1 tablespoon soy sauce and 2 tablespoons braised soy sauce.

8. Add 1 tablespoon of cooking wine along the side of the pot, cover the pot, and simmer slowly.

-Some people add white wine directly. Cover the wine and stew it. This wine is unstable. This action should be rapid to reduce the volatilization of wine.

9. Stew for about 15 minutes, open the lid, turn over, add the green pepper and cook for another 2 minutes.

-Don't use fire in the whole frying process, to avoid sudden fire and fierce burning, and to prevent the casserole from cracking.

Don't add water to the pot, and don't worry about the chicken paste pot. Chickens will boil their own water, add seasoning and cook it to make delicious soup.