Today's roast chicken with potatoes, with my favorite mushrooms, and a sauce made by myself, was stewed with beer and water soaked in mushrooms. It was really delicious.

I won't say much about the preface. Let's talk about it in detail in the steps. ......

foodstuff

Free-range chicken (about 2 kg), four mushrooms, four potatoes, a dozen mini onions, one green and red bell pepper, a small can of beer, a piece of pickled ginger, one onion, 4 tablespoons of soy sauce, one spoonful of oyster sauce, two spoonfuls of soybean Chili sauce, one spoonful of Korean Chili sauce, two spoonfuls of rice wine juice and one spoonful of tomato sauce.

Production step

1, prepare raw materials.

I bought this mini onion after I saw it in the morning market. It tastes better than the big onion. If it doesn't, you can use purple onion instead.

2. Mushrooms are soaked in warm water.

Wash the mushrooms carefully before soaking, because the soaked water will be used to stew chicken.

3. Cut the chicken into pieces, then wash it and soak it in water.

I didn't blanch. Free-range chickens taste better without blanching, but they need to be soaked in clear water and rinsed.

4, soaked ginger cut into pieces, mini onion cut into small pieces.

Pickled ginger can be used here to remove the fishy smell and enhance the fragrance. If you don't have it, you can use ginger. Parents who want to make it by themselves will reply "Sichuan Kimchi" in my WeChat official account backstage and will come out to do it.

5. Soak potatoes in water to prevent oxidation, and cut mushrooms and green and red bell peppers into pieces for later use.

6. Then make a sauce:

4 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of soybean Chili sauce, 1 tablespoon of tomato sauce, 1 tablespoon of Korean Chili sauce and 2 tablespoons of rice wine juice, and stir well.

Soy sauce I use dark soy sauce, because there is no fried sugar color. If there is no such dark soy sauce, I can use a few spoonfuls of soy sauce and a little soy sauce instead.

Soybean Chili sauce is made by me, and many parents have followed suit. It can be eaten for a long time once and is usually convenient for cooking.

Rice wine juice is the soup in liqueur, which can be used here to remove fishy smell and freshen up. At the same time, because it is sweet, it is used to replace sugar, which is salty and spicy. My family often makes liqueur by itself, and it is often used in cooking. The practice can also be found in WeChat official account.

7. Add the chicken pieces to the pot and stir fry, then add the prepared sauce and soaked ginger and stir fry for a while.

I didn't put any oil in it. Because the chicken nuggets are soaked in clear water, they contain a certain amount of water. If you stir-fry them slowly, they won't stick to the pot. Stir-fry them for a while to make them fully tasty.

8. Add mushroom slices and mini onions and stir well.

9. Add a can of beer and water soaked with mushrooms, turn to low heat after boiling, cover the lid and simmer for about 20 minutes.

10, add potato pieces, cover the pot and cook for about 20 minutes.

1 1, add green and red persimmon pepper pieces, turn them over evenly, and turn off the heat as soon as the persimmon pepper changes color.

12, done.