Boneless chicken leg

four

pepper

two

dried mushroom

Five flowers

Rock sugar (broken)

1 spoon

Red pepper

five

ginger slice

4 tablets

Light soy sauce

dark soy sauce

Cooking wine

Chicken sauce in soy sauce

The practice of braised chicken at home

Cut the chicken leg into pieces, grab it evenly with cooking wine and soy sauce, and marinate it in the refrigerator for 30 minutes.

Cut ginger into small pieces, cut dried pepper into small pieces, cut pepper into strips, soak mushrooms and slice.

Put a little oil in the pot. When the oil is cold, add a spoonful of broken rock sugar and simmer slowly.

Boil until the sugar turns dark and blooms, and the sugar color is cooked. I really can't shoot flowers alone. Come and experience it.

Add chicken pieces, turn to high heat, stir fry quickly, and let the chicken pieces be evenly stained with sugar.

Add a spoonful of cooking wine, a spoonful of soy sauce and a spoonful of soy sauce, and stir well.

Add ginger slices and dried peppers and continue to stir fry.

Add the mushroom slices and continue to fry until the steam in the pot is basically gone.

Add boiling water and bring the chicken to a boil. Simmer for 25-30 minutes.

After 30 minutes, open the pot cover and turn to high heat, add the pepper, stir fry simply, cover the pot cover again and stew until the pepper is broken.

Add oil to taste, no salt, not too dry juice, and put it out of the pot and put it on the plate. Husband said, a bowl of rice is not enough!