500g chicken breast, onion and ginger slices15g each.
seasoning
A: 200ml of soy sauce, 0/50ml of Shaoxing wine150g of white sugar150g, and appropriate amounts of salt, saltwater and monascus powder.
B: 5 grams of aniseed and cinnamon, 3 grams of licorice and tsaoko, and 250 ml of clove 1 g or old marinade.
method of work
1, wash the chicken breast; Wrapping seasoning b in a man-made cloth to make a seasoning bag; Prepare other ingredients;
2. Put the chicken breast into a container, spread it evenly on the chicken surface with saltwater and salt, fully knead it, marinate it for 3 hours, take it out, rinse it with cold water, and put it in a boiling water pot for scalding 1 minute.
3. Add water to the clean pot, put the onion, ginger slices, seasoning bag, soy sauce, Shaoxing wine, white sugar, and add 4 tsps of salt: bring to a boil over high fire, turn to low fire and cook for 30 minutes until the soup is strong (Figure ③ 4. Add chicken breast, bring to a boil over high fire, turn to low fire and marinate for about 2 hours, then slice and plate.
Spicy pot-stewed chicken offal
material
2000g of chicken heart, chicken liver, chicken wrist, chicken intestine and 25g of onion. 3000ml of old marinade, 35g of chafing dish ingredients, 20g of dried chili festival 1 each, seasoning packet 1 piece, chicken essence1spoon, and tablespoon.
method of work
1, wash all chicken offal, remove fascia and impurities; Prepare other ingredients.
2. Slice chicken heart, chicken liver and chicken tons; Cut the chicken intestines into sections for later use.
3. Put the cooking oil in the pot, add the hot pot bottom material to stir fry, and pour the marinade to boil. Add dried chili, chicken essence and crystal sugar to boil, cut chicken offal, marinate with low fire, take out, drain the soup, and put it on a plate to pour the juice.
Lao pot-stewed tofu
material
500 grams of tofu, onion10g, ginger10g.
seasoning
A: old marinade 1000 ml, sesame oil 1 spoon.
B: 5 grams of aniseed and cinnamon, 5 grams of pepper, 0 grams of licorice and 0 grams of clove, and 2 pieces of fragrant leaves.
method of work
1, wash the tofu; Put the old marinade in a bowl; Seasoning b is put into a cloth bag to make a seasoning bag; Cut the onion into sections; Cut ginger into small pieces for use.
2. Cut the tofu into rectangular thick slices for later use.
3. Pour the old marinade into the clean pot, add the onion, ginger and seasoning package, boil over high fire, and turn to low heat for 0/5 minutes.
4. Put the tofu slices in the old marinade, simmer for 15 minutes, remove, plate, cool, and pour sesame oil on the table.
Spiced stewed Pleurotus ostreatus
material
500 grams of fresh Pleurotus ostreatus, 25 grams of onion and ginger slices.
seasoning
A: 200 ml of soy sauce, 0/50 ml of Shaoxing wine/kloc-,0/000 ml of chicken soup/kloc-,0/spoon of sesame oil/kloc-,2 tsps of sugar and salt each.
B: 5 grams of cinnamon, 5 grams of pepper and 5 grams of aniseed.
method of work
1, remove the old roots of Pleurotus ostreatus and wash it; Seasoning b is put into a cloth bag to make a seasoning bag; Other materials are ready.
2. Put the Pleurotus ostreatus into a boiling water pot, scald it for 1 min, take it out and drain it.
3. Pour chicken soup into a clean pot, add onion, ginger slices, other seasoning A except sesame oil and seasoning packets, boil over high heat, turn to low heat for 30 minutes, and marinate until the soup is strong.
4. Add Pleurotus ostreatus, bring it to a boil over high fire, simmer for 10 minute, take it out and put it on a plate, and sprinkle with sesame oil.