Dried Tricholoma matsutake 12 pieces

2 chicken legs

Proper amount of salt

Two eggs

A box of pork belly

An onion

Garlic right amount

Ginger amount

An octagon

A handful of dried Chinese caterpillar fungus flowers

Xiao mi la er

3 pieces of thick dried bean curd

6 mushrooms

Appropriate amount of rock sugar

Preparation method of boneless chicken leg braised pork rice

Soak the dry goods for two hours first, dry Tricholoma matsutake and Cordyceps. If you don't want to add this step, you can skip the step of boneless chicken leg braised pork rice 1.

Scissors stick to the bones at the big end of the chicken leg and stick to the scissors. When the scissors are completely separated, the chicken bones can be pulled out. Don't throw away the chicken bones! The second step of boneless chicken leg braised pork rice

Cook the chicken leg bones and dry goods first. If you use a casserole, cook it for more than half an hour to let the taste of Tricholoma matsutake and Cordyceps come out. I cook boneless chicken leg braised pork rice with Supor ball cooker and sparerib stand for 20 minutes. Third step

I forgot to take a picture. Pork belly is cut into 2×2 cm pieces. Because I don't like oil, it helps to cut it bigger. Marinate pork belly and chicken leg with cooking wine, ginger slices and salt for 20 minutes, then blanch pork belly and chicken leg together. Because the chicken leg is boneless, you can put a piece of ginger boneless chicken leg braised pork rice in the middle. Step four.

After blanching, wash away the blood and dry the boneless chicken leg braised pork rice. Step five.

Drain the oil from the pan and fry the chicken skin to reduce the greasy feeling. Step 6: Braised pork rice with boneless chicken legs

I thought it was suggested to cut the pork belly into large pieces before frying it until it was golden, because I don't like oil. After cutting into large pieces and frying in a lot of oil, the meat will be much smaller. The seventh step of boneless chicken leg braised pork rice

Then leave a little oil in the pot and start to melt the sugar with a small fire. Be patient and don't be impatient. The eighth step of braised pork rice with boneless chicken legs.

At this time, I choose to throw away the diced mushrooms and small mushrooms. You can leave the boneless chicken leg braised pork rice if you like. Step nine.

How to cut thick dried tofu into boneless chicken leg braised pork rice? Step 10

The sugar is almost ready. Pour the chicken legs and pork belly into the pot. Remember to remove the ginger from the chicken leg, and then add two spoonfuls of soy sauce in turn. I don't need soy sauce. If you want to use soy sauce, you can reduce it in moderation. Adding a teaspoon of vinegar will help soften the meat and reduce the sweetness. Two spoonfuls of salt will fry the boneless chicken leg braised pork rice. Step 1 1.

Slice onion, stir-fry over low heat, drain oil, let cool, chop boneless chicken leg braised pork rice. Step 12.

Stir-fry dried beancurd and shiitake mushrooms slightly, and pour them into the prepared soup of Tricholoma matsutake and Cordyceps together with the meat. Then add two boiled eggs, an octagonal, garlic and ginger slices, and the previously fried onions. If you use a casserole, I suggest stewing the chicken stall with my rice cooker for 40 minutes. After the fight, boil the pot and collect some juice. Don't finish it. Try adding a little boneless chicken leg braised pork rice.

Spread the white rice at the bottom, put it on the boneless chicken leg, add as much as you want to an egg, meat and braised pork. Personal hobby, add raw millet spicy, don't add it if you don't eat spicy, mix well and leave!