Ingredients: chicken, mushrooms, fungus, potatoes, tofu, lettuce and other ingredients.

Ingredients: 4 or 5 dried red peppers, 2 star anise, a little cinnamon and pepper, a few slices of ginger and garlic, soy sauce, cooking wine, salt and onion.

Exercise:

1. First, cut the chicken into pieces, wash it with hot water several times, wash away the blood (I don't like swimming in water, so I use this method), and drain the water.

2. Add oil to the wok and heat it to 50%. Add dry red, star anise, cinnamon, pepper, ginger and garlic and stir fry.

3. Add the drained chicken pieces and stir-fry over high fire until the chicken pieces are tasty.

4. Add light soy sauce, cooking wine, salt and sugar, stir well, add water and chicken pieces, and simmer for 20 minutes.

5. Add cooking-resistant ingredients such as mushrooms and fungus, and stew for 20 minutes.

6. Finally, add some uncooked ingredients, such as potatoes and lettuce, until they are cooked, then add onions and start cooking.

Second, roast chicken

Ingredients: half a chicken (which can also be cooked with chicken legs) and a little mushroom.

Accessories: a little raw ginger onion, two star anise, a little cinnamon, three fragrant leaves, three or two drops of soy sauce, five grams of mushrooms, two grams of chicken monosodium glutamate, five grams of bean paste, three grams of soy sauce and one gram of sugar.

Steps:

1. First, clean the chicken and chop it into pieces (be careful to chop it evenly, which is beneficial to later cooking), and then soak the chopped chicken in water for half an hour (this step is to remove blood from the chicken).

2. Then scrub the pan, add the base oil (a little more oil, so that the cooked chicken will be fragrant), and the oil temperature will be 30% hot. Continue to stir-fry raw ginger and spices, and stir-fry bean paste until the nose smells fragrant.

3. Stir-fry the chicken pieces until they are red and oily (some people may blanch the chicken pieces in this step, but I think this will lose the nutrition in the chicken). Stir-fry the chicken pieces until they change color, and then add soy sauce (adding soy sauce in advance can stimulate the flavor in soy sauce by using the temperature of the pot).

4. Add clear water to adjust the mouth, and then add seasonings such as chicken essence, monosodium glutamate, white sugar and fresh mushrooms. Note that this dish does not need to be salted again, because the bean paste and various seasonings already contain salt.

5, the last step is very simple, cover, add mushrooms and stew for ten minutes (some chicken stew for a long time), stew until the chicken is cooked and delicious, and then switch to high fire to receive thick soup.

Cooking red-cooked chicken at home will choose fresh killed chicken instead of frozen three-yellow chicken, and choose a rooster around 1 year old, because frozen three-yellow chicken will shrink and lose water for a long time, which will lead to yellow chicken becoming firewood. 1 day-old cockerel meat is relatively not tight, and the price is easy to accept.