Practice 1 of beer chicken:
Ingredients: cut chicken into small pieces and marinate with ginger, salt and soy sauce (or add a little sauce and sugar according to your own taste), a bottle of beer, water-borne fungus, mushrooms, onions, garlic, peppers, coriander, garlic seedlings and some favorite side dishes.
Practice:
1, first, put the water-borne auricularia auricula and shiitake mushrooms in a clean pot and control the moisture. Hold up.
2, put oil in the pot, saute onion, garlic, pepper.
3. Then pour the chicken in, don't turn it over in a hurry, slowly fry until the meat is golden, turn it over and continue frying. Fry until both sides are golden and the water in the meat is slightly dry. (It would be most fragrant if you could oil it first.)
4. 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. Then stir fry with chicken.
5, pour about 1/3 bottles or half a bottle of beer, cover and simmer. Stew until the soup is basically dry.
6. Spread the garlic seedlings in the pot and prepare some ingredients, such as rice cakes, bean sprouts, Chinese cabbage, mushrooms, fried taro balls and fish balls.
7. Pour the braised chicken on the garlic sprout. Done! Practice 2 of beer chicken:
Ingredients: chicken legs (chicken wings, chicken nuggets), a bottle or half of beer, ginger powder, pepper, salt, Jiang Mo, chopped green onion, minced garlic, soybean oil, green pepper, etc. (added according to everyone's taste).
Practice:
Marinate the chicken legs with beer, add ginger powder, pepper, salt, minced garlic, etc., and marinate for 15-20 minutes. Then pour a little soybean oil into the pot, use Jiang Mo and chopped green onion, take out the chicken legs and stir-fry them in the pot for a few times, then pour the beer after pickling the chicken legs, and simmer with slow fire. Add the chopped green pepper and stir-fry until the beer is almost dry. (Be careful not to fry the griddle)
Chicken tastes delicious and tender, please try it! Practice 3 of beer chicken:
Ingredients: one tender chicken ingredient: ginger, onion, coriander and garlic beer.
Practice: the chicken is slaughtered well, and it is also a small mouth. Wash and wipe the chicken cavity and body with a little salt and pepper. The ginger is cracked, the onion is beaten into a onion knot and stuffed into the chicken's stomach. Put two broken chopsticks in the rice cooker, put the chicken back up in the rice cooker and add 2-3 tablespoons of beer. Cover the pot cover, press the switch, and cook until it trips automatically. Cook for another 5 minutes in the state of heat preservation. It is best that the chicken bones have a little blood color. If you are not used to it, you can cook them. Take out the chop and set the plate. Put a little oil in the wok, saute the garlic until fragrant, add soy sauce and coriander, and cook slightly. Take it out in a small bowl, make some ingredients, and dip it in chicken when eating. In this way, the fragrant beer chicken is ready. This dish is specially given to the newly married man who will be promoted to be a father and used to coax his wife. Practice 4 of beer chicken:
Ingredients: onion, ginger, garlic, dried Chili, soy sauce, sugar, beer and chicken legs.
1, cut onion, ginger, garlic and dried Chili for later use; Cut the chicken into small pieces for use.
2, the pot is hot, add a little oil, not too much, twice as much as 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. (Salt is put early, and water is dried slowly.)
6, add beer, dry after the pot. Beer chicken practice five:
Ingredients: chicken wings, vegetable oil, beer, soy sauce, sugar.
Practice:
1, first put the chicken wings in boiling water and cook them. When the color turns white, you can take them out and 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 (about159g). 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.