Hello, the practice of chicken joints you look at these kinds of it, I do not know what your taste ~ ~

Dry stir-fried chicken joints practice

The chicken joints in the water copied a little bit, copied when put a little bit of cooking wine to fishy, the water boiled on the fish, do not take too long. The pan is hot, put the oil in the chicken joints to start stirring

Stir fry until golden brown out, the oil left in the pan, first put ginger, garlic, stir fry, and then put pepper, chili, pepper, pepper) stir fry flavor (pepper and scallions out of the pot and then put). Put the chicken joints into the stir-fry for 2 minutes, put the scallions and green bell peppers into the stir-fry put salt and sugar out of the pot.

Chicken joints fried garlic shoots

Bought garlic shoots and bell peppers soak for a while. Oil hot put star anise and ginger. Add the scallions to cook out the flavor. Add the marinated chicken joints. Add bell peppers. Add the garlic shoots, put the old soy sauce, salt. Stir fry evenly. Because the garlic shoots are not easy to taste, so put the lid on the pot, 3 minutes can be!

Pepper chicken joints practice:

1, red and yellow colored peppers after washing cut elephant eye block, ginger slices, green onions cut into segments and then standby;

2, chicken joints rinsed clean and blanched in boiling water for 5 minutes;

3, sheng out of the water after the water control and standby;

4, the pot poured into the cooking oil, the oil temperature of 40% hot into the peppercorns;

5, Peppercorns fried flavor after fishing out without;

6, the pot into the onion and ginger and chicken joints stir fry;

7, along the side of the pan cooking into the yellow wine (20ML) stir fry;

8, add boiling water water should be no more than the chicken joints;

9, the pot boiled skimmed off the floating foam into the yellow wine (30ML);

10, add dark soy sauce and salt;

< p>11, add sugar and cover the lid to medium-low heat and simmer for 20 minutes;

12, to be thick soup under the red and yellow bell peppers stir-fry evenly out of the pot to complete the production.

Warm tips:

1, chicken joints in the frying before blanching with boiling water, you can play the role of removing some of the poultry flavor, blanching attention to the water after the control of the dry. 2, frying peppercorn oil, pay attention to the fire, don't fry paste, otherwise the taste will become bitter.

3, stir frying while the pan is hot along the edge of the pan cooking wine, can further remove the bird flavor, add aroma.

4, stir fry chicken joints to add boiling water (remember).

5, the soup thickens and then add red and yellow bell peppers quickly stir-fry after the pot, you can better protect the nutrition of colorful peppers are not destroyed.