Chicken and crab casserole delicious and perfect home practice, chicken tender flavor, crab meat fresh and sweet
Instruments: half of the local chicken, crab two, ginger a piece, a large onion, a small onion, soy sauce, oyster sauce, old soy sauce, sugar, chicken essence powder, Huadiao wine, 1 bottle of beer, salt, oil, starch
Practice:
Step 1, peel the ginger and slice the onion, onion diagonal knife cut into pieces, and cut the small onion into segments.
Step 2, clean the chicken and cut into pieces and put in a dish, add a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of salt, appropriate amount of Huadiao wine, scrub well marinated for 10 minutes.
The third step is to open the crab shells with your hands, remove the guts and gills, clean the crab with a knife and cut the crab body in half, and pat a small amount of cornstarch on the crab's knife edge for later use. Then add the fried chicken, followed by the fried crabs, and gently turn them evenly with chopsticks.
The seventh step, along the side of the pan drizzle into the appropriate amount of Huadiao wine, add not more than the chicken beer, add a spoonful of sugar, a small amount of chicken powder, a spoonful of oyster sauce and soy sauce, a small amount of old pump to adjust the color. Gently turn evenly cover and simmer for 8 minutes.
Step 8, after 8 minutes of simmering, open the lid and reduce the sauce over high heat. Before serving, add the chopped scallions and toss to coat.