Braised chicken is a very distinctive home-cooked dish in Shandong, belonging to Shandong cuisine. It is made of chicken and green pepper, potatoes, mushrooms and other ingredients. The meat of chicken is delicious and tender, and with some favorite ingredients, it tastes particularly delicious. The first time I ate braised chicken was in college. There is a braised chicken shop at the school gate. Since I ate it once, I fell in love with braised chicken, a braised chicken and a bowl.

Later, when I ordered takeout, I always liked to eat braised chicken. Now I often cook at home. Of course, you can't miss making braised chicken. It's quite skillful to cook braised chicken. From the choice of chicken to seasoning, to the length of stew, I strive to be meticulous in every step, so that the braised chicken is delicious. Below I will share with you the practice of braised chicken in detail, so that your family can enjoy delicious food without leaving home, learn the practice of braised chicken, and no longer need to order takeout.

The practice of braised chicken: spare ingredients: Sanhuang chicken 1, 2 eggs, onion, ginger and garlic, fragrant leaves, tsaoko, aniseed, cooking wine, soy sauce, sugar and sweet noodle sauce;

Production process: step one, first clean the Sanhuang chicken, wash it, chop it into pieces, put it in a pot and blanch it with cold water;

Step 2, put a few peppers, blanch them in water, then take them out, drain the water, and knock the eggs in a bowl and stir them evenly;

The third step is to add oil to the pot. When the oil is heated to 70%, put the cooked chicken in a layer of egg liquid and put it in the oil pan.

Step 4, all the chicken pieces are processed in turn, fried until golden brown, and then taken out, and the oil is controlled;

Step 5, leave the bottom oil in the wok, add the minced onion, ginger and garlic, stir-fry, and add sugar, soy sauce, cooking wine, sweet noodle sauce and salt;

Step 6, then add chicken pieces, stir fry for a while, add chicken essence soup, add aniseed, fragrant leaves and Amomum tsaoko, and bring to a boil over high fire;

Step 7, pour all the ingredients and soup into the casserole, cover the pot, continue to cook, turn to low heat after boiling, and stew slowly until the chicken is crisp and rotten, and then enjoy.

Cooking tips: 1. To cook red-cooked chicken, you need to fry the chicken to the first color and then stew it. So at the beginning, don't cut the chicken too small, so as not to stew it for a long time and break it, which will affect the taste. Can be cooked with Sanhuang chicken and chicken legs. The key is to mix the soup well, and the more you stew, the more fragrant it will be, so you need to prepare the seasoning.