Seasoning: onion, ginger, dried pepper, aniseed, soy sauce, cooking wine, salt, sugar and cooking oil.
Exercise:
1. Wash the chicken and chop it into small pieces;
2. Soak mushrooms in warm water for 30 minutes and wash them for later use;
3. Heat in a pot, add a little oil, add chicken pieces and stir-fry until the chicken becomes discolored, add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry until the color is even, add appropriate amount of water and stew for about 10 minute, then add mushrooms and stew for 30 to 40 minutes on medium fire.
This dish is already a famous dish in Northeast China, and everyone agrees that it is delicious!
Note: after this dish was introduced into the customs, it was improved by the chef and cooked with mung bean powder skin, which also had a special flavor. Especially in winter, it also has the functions of promoting blood circulation to dispel cold and preventing cold invasion. It's really a good dish.
Raw materials: 750g to1000g of broilers, dried mushrooms, onions, ginger, dried red peppers, aniseed, soy sauce, cooking wine, salt and sugar.
Production method: ① Wash the chicken and chop it into small pieces. ② Soak the dried mushrooms in warm water for 30 minutes, and wash them for later use. (3) Heat hot oil in a wok, add chicken cubes and stir-fry until the chicken turns white, and add onion, ginger, fragrant leaves, aniseed and dried Chili to stir-fry to give a fragrance. (4) Pour cooking wine, sugar, chicken essence, soy sauce and salt in turn, stir well, and then add boiling water that can't pass all solid foods. ⑤ Cook the soup to medium heat, stew for 10 minute, add dried mushrooms and stew for another 50 minutes, and the soup will be thick.