Ingredients: onion, ginger, garlic, dried pepper, soy sauce, sugar, beer and chicken legs.

1. Cut shallots, ginger, garlic and dried peppers for later use; Cut the chicken into small pieces for use.

2. Heat the pan, add a little oil, not too much, just double the usual cooking.

3. Heat the oil, add onion, ginger, garlic and pepper, stir-fry slightly, then add chicken pieces and stir-fry.

4. Add soy sauce, a spoonful of sugar and a spoonful of Chili sauce. (Chili sauce is not required) Continue to stir fry.

5. Add salt after the water is dried. (The water is dried slowly when the salt is put in early.)

6. Add beer, dry it and cook it.

Practice of Beer Chicken (2)

Material: chicken wings

Seasoning: vegetable oil, beer, soy sauce, sugar.

Production method:

1. Cook the chicken wings in boiling water first, and then take them out when the color turns white. Drain the water.

2. Heat the pan with oil, pour the chicken wings into the pan, stir-fry for several times, and add an equal amount of soy sauce and beer (about 159 grams, it doesn't matter if you put more beer, but you can't put more soy sauce) and a little sugar. Then cover the pot cover, stew for 20 minutes, and open the pot cover. At this time, the juice in the pot should be very sticky, and the plate can be loaded at this time.

Practice of Dry Pot Beer Chicken in Beer Series (3)

Usually, the meat is marinated, fried first, sauteed with seasoning, cooked, and then put directly into the pot, with some garlic seedlings at the bottom of the pot, or put directly into the pot. Turn on a small fire and cook slowly, turning it constantly. If it is too dry, add beer while eating. It's so smoky and delicious that people can't stop it!

When the meat is almost eaten, add broth, and then scald some vegetables, mushrooms, or DD like powder.

Stewed Chicken in Beer Sauce

Ingredients: chicken wings seasoning: vegetable oil, beer, soy sauce, and sugar. Production method: 1. First, put the chicken wings in boiling water, and then take them out when the color turns white. Drain the water. 2. Heat the pot with oil, pour the chicken wings into the pot, and stir fry several times.

Sanjiao konjac beer chicken

Food ingredients

Cock 1 rooster (about 1 500g), Amorphophallus xueshan 250g, Amorphophallus aquatica 1 50g, pickled pepper150g, wild pepper1vial, 50g of small green pepper and pickled ginger/kloc-0.

Gourmet practices

1, the young cock is slaughtered and cleaned, and the chicken is cut into pieces with a size of 3 cm, and it is flavored with refined salt and pepper for a while; Wash chicken offal, slice and cut into sections respectively; Put chicken blood into a salt water bowl, solidify it, and then cut it into several small pieces with a knife; Soak Amorphophallus konjac in warm water and cut into strips; Cut the konjac into strips; Pickled peppers are pedicled, seeded and chopped; Cut the wild pepper into sections; Small green peppers are pedicled, seeded and cut into oblique knots; Slice soaked ginger and garlic; Wash celery and green onions and cut them into sections;

2. Put the wok on the fire, add the refined oil to heat it, pour in the chicken pieces and fry them to dry, then take them out;

3. Leave the bottom oil in the pan, add pickled peppers, wild peppers, pickled ginger, garlic and pepper to stir-fry until fragrant, add chicken pieces to stir-fry and cook a little beer. After the chicken pieces are colored, add the rest beer, add snow mountain konjac and water konjac, and add refined salt, pepper, oyster sauce, soy sauce, sugar, chicken essence, monosodium glutamate and litsea nut oil.

The key to food

1, chicken pieces should not be fried in the pot for too long to avoid chicken hardening;

2. If some pickled pepper oil is added during seasoning, the flavor will be better.

Griddle beer chicken

Materials:

Cut the chicken into small pieces, marinate it with ginger, salt and soy sauce (or add a little sauce and sugar according to your own taste), a bottle of beer, fungus, mushrooms, onions, garlic, peppers, parsley, garlic sprouts and some favorite side dishes.

Practice:

1,, Put the water-borne auricularia and shiitake mushrooms in a clean pot, and control the water to dry. Hold up. Put oil in the pan and saute onion, garlic and pepper.

2. Pour the chicken in, don't turn it over in a hurry, slowly fry until the meat is golden, then turn it over and continue frying. Fry until both sides are golden and the water in the meat is slightly dry. (It's the most fragrant if you can oil it first.) Put the meat aside and pour the dry fungus and mushrooms into the remaining oil in the pot. Stir-fry it and put some salt in it.

3. Stir fry with chicken. Pour about 1/3 bottles or half bottles of beer, cover and stew. Stew until the soup is basically dry.

Stewed Chicken in Beer Sauce

Materials:

１。 A whole chicken. (This is very important. The whole chicken with bones is rich in flavor, which is by no means comparable to the chicken cut and sold.)

２。 Three cans of beer. (brand optional)

３。 Ginger, onion and garlic.

４。 A spoonful of salt, half a spoonful of sugar, and a small amount of pepper. Salt brings out the umami flavor of chicken soup, while sugar removes the astringency of beer.

method of work

１。 Cut the whole chicken into small pieces, rinse and drain. Put it in a pot.

２。 Add ginger, onion, garlic and all seasonings.

３。 Pour in 3 cans of beer and soak the chicken pieces.

４。 Set the pot on fire and the fire will boil.

５。 Reduce the heat and cook for 15 to 20 minutes.

dipping?sauce

１。 Put a spoonful of salt in a small bowl, then scoop up chicken oil in chicken soup with a spoon and pour it into the salt. Dip the chicken with this dipping sauce, and keep the fresh flavor of the chicken. Of course, you can make it according to your own preferences.

Serve the table! ! This dish is characterized by rich flavor, tender chicken and intoxicating chicken soup.

Beer chicken practice

Ingredients: chicken legs (chicken wings, chicken nuggets, whatever)

Seasoning: vegetable oil, beer, sugar, soy sauce, salt, ginger and garlic.

Production method:

1. Cook the chicken leg in boiling water first, then take it out when the color turns white and drain the water.

2. Heat the pot with oil, pour the chicken wings into the pot, add the chopped ginger and garlic, stir fry for several times, add a proper amount of soy sauce (be careful not to pour too much), open a bottle of beer and pour it all in, then add a little sugar. Then cover the lid, stew for 20 minutes, and open the lid. At this time, the juice in the pot should be very sticky, so you can put it on the plate.

Stewed Chicken in Beer Sauce

Raw materials: a prairie green bird chicken.

A bottle of beer (it doesn't matter whether it's raw or impure,

Practice: Wash the chicken and chop it into small pieces, put olive oil in the wok and heat it (preferably olive oil, because ordinary oil will be too oily when you drink it in the stomach for a while, so for the sake of health, everyone should use olive oil). After the oil is hot, put the chicken pieces in, stir fry for a while, put the chicken into the soup pot and pour the beer directly. After adding less soy sauce, pour the whole bottle of beer into the wok, it is best.

Stewed Chicken in Beer Sauce

One chicken, cut into large pieces. If you want to live longer, peel off the chicken skin and remove the chicken oil. Boil the water to get rid of the blood. Stir-fry pepper and a little chopped green onion in hot oil, add cold water, and make a splash to make a white soup. Add chicken pieces and a lot of ginger slices (a chicken with a piece of ginger at least half a palm). Cook until half cooked and season with salt. When fully cooked, pour half a bottle of beer to boil and turn off the fire before the ceasefire.

Stewed Chicken in Beer Sauce

Wash the chicken and cut it into pieces. Marinate it with oil and a little salt and pepper.

Heat the pot, add ginger slices, onion slices and garlic, add chicken pieces, stir-fry, pour in two bottles of beer, add a few red dates, medlar and a few slices of yam, cover, boil, stew for a while, and wait until the alcohol dissipates, the chicken pieces are tender and smooth, and the soup is delicious.

Stewed Chicken in Beer Sauce

Ingredients: chicken, small pieces. 2KG of pepper (the red one, very small and spicy. )

Garlic 1KG ginger 0.2KG beer (draft beer is the best).

Practice: 1 Cut pepper, garlic and ginger into fine particles for later use.

Add oil (salad oil or vegetable oil, not peanut oil, etc.), and put pepper salt after burning spicy.

3 Add chicken pieces, stir-fry until yellow, and dry the pot.

4 Add Chili, garlic and ginger and stir-fry for about 2 minutes.

5 Pour the beer, which has just flooded the chicken pieces. Cook for 20 minutes.

According to personal taste, you can add soy sauce after adding beer to increase the color.