Materials:
150g of round-grained rice, 1 egg, 10g of chopped green onion, 1 preserved chicken leg, 10g of green peasSeasoning 2g of monosodium glutamate (MSG), 250cc of vegetable oil, a pinch of salt and pepper
Methods:
1. Steam the preserved chicken leg in a steamer basket for about 20 minutes and then take it out.
2: Remove the bones from the steamed chicken thighs and cut into 0.8cm cubes.
3. Heat oil in a wok until 40% hot, then add green beans and drain until cooked.
4: Heat 30cc of oil in a wok, add the beaten egg and scramble well, then add the diced chicken thighs and stir-fry.
5: Add rice, green beans, salt, monosodium glutamate (MSG) and pepper and stir-fry over high heat.
6, sprinkled with chopped green onion on the plate can be.
Tips:
1, waxed chicken thighs should be fried with skin to have flavor.
2, wax chicken thighs moisture content should be sufficient, such as insufficient can be used over the oil method. Material:
Main ingredient: 200 grams of preserved chicken sausage, 200 grams of wild mountain fern, 50 grams of red pepper. Seasonings: 50 grams of salad oil, 2 grams of monosodium glutamate, salt, 5 grams of cooking wine, 2 grams of soy sauce, 3 grams of sugar, 2 grams of dried pepper, 2 grams of sesame oil, 10 grams of green onion, 5 grams of glutinous rice vinegar.
Practice:
1, preserved chicken sausage cut into 3 cm sections, blanch and fish out. Fern cleaned and cut into sections, red pepper shredded.
2, the pot of oil to fifty percent hot, under the preserved chicken sausage stir fry 10 seconds, cooking wine, glutinous rice vinegar stir fry on high heat.
3, the pot to stay in the bottom of the oil, under the dry pepper powder stir-fry incense, under the fern, red pepper wire slightly fried, add monosodium glutamate, salt, soy sauce, sugar, under the chicken sausage stir-fry, drizzle sesame oil, sprinkle green onion into.
Tips:
Features
Spicy, refreshing, smoky flavor. Ingredients:
One preserved chicken thigh, one thick shutter leaf, 1 tablespoon of cooking wine, 1-2 tablespoons of fresh soy sauce (according to your taste), 3-4 slices of ginger.
How to make it:
Cut the thick leaves into strips and lay them on the bottom of the plate, then remove the bones of the chicken thighs and cut them into pieces, and distribute them evenly on the leaves. Add the ingredients. Steam over water (cold water) for about 30 minutes.
Tips:
It's better to buy boneless preserved chicken thighs from the supermarket, otherwise it's a bit troublesome to remove the bones. Ingredients:
1 preserved chicken, 2 lettuce.
Practice:
1, preserved chicken chopped into small pieces, soaked in cool water for 12 hours to remove the salty taste;
2, lettuce peeled and cut into pieces to be used;
3, the pot into the oil, bursting incense onion, ginger, garlic, peppercorns, dashi, add preserved chicken pieces, add soy sauce, cooking wine sautéed preserved chicken out of the oil;
4, the pressure cooker filled with cool water, pouring the Stir-fried chicken, steam pressure for 15 minutes;
5, pressure cooker cooled down after opening the lid, poured into the casserole, add lettuce pieces, stewed over low heat for 20 minutes. Ingredients:
Chicken gizzard, porridge
Seasoning: high degree of wine, white pepper, cumin, soy sauce
Practice:
1. buy a box of chicken gizzards, pick some of the more complete chunks;
2. with salt hand to clean, and then filtered dry water, put a high degree of wine (I use brandy), a little white pepper, cumin, soy sauce (not to do bacon. You don't need to put soy sauce) in a large pot of gizzards, mix well with your hands, tie with cotton rope into a string, and then put it in the refrigerator overnight, and the next day hang it up in the sun, about a week in the sun.
3. Cut off the string and put it in the refrigerator in a Ziploc bag. This is after the sun;
4. A few gizzards washed, dropped under the congee pot pot, boil until the congee sheep, gizzard fishing up slices back into the congee, and then sprinkled with chopped green onions, pepper and sesame oil on the congee.