2, practice steps: (1) Chop the chicken in small pieces. First soak the bleeding water, and then wash it repeatedly. Liangshan chicken child to maintain its texture. Must be raw and fried, no need to blanch. The shiitake mushrooms are soaked and washed in advance. Add a little cooking wine to the chicken pieces. Pepper. Ginger. Marinate it. Chop the peppers, ginger and green onions and set aside. Cut off the chicken grease from the chicken and set aside. Stir fry the star anise in the pan with oil. Then put the chicken oil into the stir fry. Stir fry the flavor of chicken oil.
(2) put the marinated chicken pieces on high heat and fry. Fry out the excess water in the chicken pieces, the chicken pieces out of the spare, the bottom of the pot to stay oil. Onion, pickled peppers, pickled ginger, sautéed. A package of barbecue meat material. I used this one from the Goodwill, which has a more neutral flavor. Put in the large fried chicken pieces. Stir fry evenly to taste. Into the soy sauce, the old pumping flavor.
(3) Add the stock. I used chicken broth. Add the mushrooms. Add ginger and garlic. White sugar. Continue to stir fry. Bring to a boil over high heat, reduce heat and cook for 40 minutes. Reduce the juice over high heat. Add. Chicken essence. Start over and put in the scallions. Eat the chicken inside first. Then add your favorite vegetables cooked in the soup. Usually with taro or potato.