Hello! Braised Chicken Thighs:

Materials: 5 to 8 chicken thighs (also known as shark's fin), shredded green onion, shredded ginger, 2 tablespoons of Yummy Soy Sauce, 2 tablespoons of cooking wine, white pepper, sugar, salt, soy sauce, oyster sauce, 1 tablespoon of oyster sauce

1: Wash the thighs first, and then slice the thighs a few times on each side, so as to facilitate the flavoring of the sauce

2: Place the washed and re-sliced thighs in a container, add the wine, a pinch of salt, the soy sauce, and a little bit of oyster sauce, in order to make the sauce more flavorful. >2, will be cleaned and reknifed chicken thighs into the container, in turn, put the appropriate amount of cooking wine, a little salt, shredded green onions, shredded ginger and mix well, if you have time you can give the chicken thighs more massage for a while, and then sealed refrigerated marinade for 20 minutes

3, hot pot of cold oil, add the ginger and star anise, turn to medium-low heat to stir-fry out the aroma and then take out don't

4, pick out the marinade of the small chicken thighs (remove green onion, ginger), put the small chicken legs into the pan with low heat and slowly fry, fry to one side of the golden brown to the chicken legs after a flip, continue to fry

5, pay attention to maintain a small fire, frying chicken thighs can not be used with a high fire, and so the chicken thighs fried to both sides of the rendering of a golden brown before you can

5, then in turn add a fresh soy sauce to refresh the color of the little old pump, a little sugar to refresh the freshness of a little white Pepper to fishy, and then add the appropriate amount of oyster sauce, stir fry evenly, so that their respective seasonings evenly wrapped in the surface of the chicken thighs, so that its color

6, then add boiling water, the amount of water is about half of the height of the chicken thighs, this time you can look at the need to see if you need to add a little salt, turn the heat to medium-high, cover and simmer, remember to spatula sticking to the bottom of the pot a few times, to prevent paste the pot

7, simmer until the soup is ready, then the soup is ready. >7, simmering to the soup remaining a little when, open the lid, turn the fire juice

8, the soup collected almost can turn off the fire, out of the plate ready to enjoy it, this dish is tender and delicious, delicious to let you suck the finger of oh, but also the children especially love a dish oh!

Tips

1, chicken wing root can be replaced by chicken wings.

2, if you replace the chicken thighs, it is recommended to cut the thighs into cubes, or increase the simmering time appropriately, otherwise it is not easy to cook.

3, the soup can be left less, used to mix rice super delicious.