Materials:

Ingredients: half a fresh Sanhuang chicken,

Stewed chicken ingredients: 5 or 6 slices of ginger, cooking wine 1 tablespoon, spiced powder 1 tsp, salt 1 2 tsp, soy sauce 1 tsp, oyster sauce1tsp.

Materials: Shuifa Dongsun bamboo shoots100g, Lentinus edodes10g, Auricularia auricula10g.

Seasoning: 5 or 6 dried red peppers, 2 cloves of garlic, 0/2 tsp of salt, 0/2 tsp of rock sugar, 0/2 tsp of soy sauce, 0/2 tsp of mushroom water and 2 tsp of edible oil.

Decorative seasoning: 1 shallot *** 1 green pepper.

Exercise:

1, the mushrooms are soaked in advance;

2, the fungus is soaked in advance;

3. Cut the winter bamboo shoots into pieces, wash them and soak them in water to remove the astringency;

4. Chop the chicken into walnut pieces, soak them in clear water in advance, and change the water several times in the middle until the water becomes clear;

5. Soak the chicken with sterilized tea towel or kitchen paper, and absorb the water;

6. Add 5 or 6 slices of ginger, cooking wine 1 tablespoon, allspice powder 1 teaspoon, salt 1 2 teaspoon, soy sauce 1 teaspoon and marinate for more than 20 minutes;

7. Drain the winter bamboo shoots for later use; Shred mushrooms for later use; Wash and tear auricularia auricula into small pieces for later use; Slice shallots obliquely for use; Cut garlic into powder for later use; Wash the dried red pepper for later use; If you add green peppers, you should also prepare at this time; Clarifying the water soaked with mushrooms, and removing impurities for later use;

8. Boil the mushroom water or heat it to near boiling in the microwave oven.

9. Add oil to the pot, put cold oil in the hot pot and simmer, add chicken pieces and all the gravy, stir-fry slowly until the chicken oil is golden, and take it out for later use;

10, saute minced garlic and dried red pepper in the original pot until the pepper is dark jujube red;

1 1, add Auricularia, Lentinus edodes and bamboo shoots, turn to high fire and stir fry evenly;

12, put the chicken in and put the backhoe evenly in the fire;

13, add crystal sugar and soy sauce, stir-fry evenly;

14, add the heated mushroom water without chicken; If the mushroom water is not enough, you can add some boiling water; After the fire boils, turn to low heat, cover the pot and stew until the chicken is cooked, and check and stir fry halfway;

15, add appropriate amount of salt to taste, and turn to high fire to collect juice;

16, until the soup is thick, add shallots and green peppers, stir well, turn off the heat and take off the pot.

Tips:

1, cooking tips: prepare all materials including seasonings before cooking, and the operation process will be handy and very smooth; Boiled water must be added to the stewed chicken, otherwise the fried chicken will be shocked by cold water, and the chicken will die and taste bad. This is why the mushroom water is heated.

2, the last green pepper is not necessary, you can add more if you like it, and you can not add it if you don't like it.

This dish is only a little spicy. If you especially like spicy food, you can add more dried peppers and fry them.

4, the last juice is mastered by yourself. If you want more soup, you can collect it for a while. If you want to thicken the soup, you can collect it for a period of time. There is no fixed standard. This is the characteristic of home cooking-what suits you is the best.