Water in moderation, cooking oil in moderation, onion small half, a chicken, anise, a little cinnamon, carrots, potatoes, moderation
1, the preparation of the ingredients of green onion, ginger and garlic, cinnamon and star anise, green peppers, carrots, onions, potatoes can be eaten like Prepare some potatoes
2, chicken soaked in blood water to clean, drain
3, pot of oil, frying ingredients to add soybean paste sweet noodle sauce Fried incense
4, add a good fried or blanched chicken, stir fry evenly
5, into the soy sauce three spoons of soy sauce, a spoon of a little pepper, add water over chicken, high heat stew open
6, after the water boils Add carrots and onions (you can also add black fungus potato mushrooms) and other side dishes on high heat juice
7, after the juice put a little salt, green pepper seasoning like spicy put red pepper
Three yellow chicken, mushrooms (fresh) 50 grams, carrots, mushrooms, fungus,
Accessories: two eggs, onion a little bit, a little bit of ginger, a little bit of garlic, 50 grams of wine, soy sauce, 40 grams of sugar 10 grams, sweet noodle sauce 10 grams. 10 grams, 10 grams of sweet noodle sauce, 1 gram of salt, 50 grams of peanut oil,
1, remove the blood, the first chicken pieces to remove the blood, in order to prevent the chicken from appearing fishy or odor, in addition to prevent the chicken from rancidity;
2, simmering, ginger, mushrooms, chili peppers, chicken pieces, add a certain proportion of water, and a certain proportion of sauces (oyster sauce king, soy sauce, soy sauce, wine and other mixes) high-pressure cooker simmering Cooked. There is a difference between the north and the south in the length of time in the stew, the north likes to eat off the bone meat, the south likes to eat strong meat, so the north than the south to stew for a longer time;
3, juicing is generally used in a casserole sauce, the purpose is to be able to retain the original flavor of cassoulet for a long time. The purpose is to retain the original flavor of the cassoulet for a long time. When the juice is added with appropriate seasonal vegetables, the cassoulet will have a complete balance of meat, soup, and vegetables, and will be rich in color, aroma, and taste.
1, mushrooms, wash, squeeze the water, remove the tip, sliced; egg broken;
2, chicken wash, drain, chopped into pieces, and then 10 grams of soy sauce marinade for ten minutes;
3, the pot on the fire, add peanut oil burned to seventy percent heat, into the chicken pieces of the adhesion of the egg liquid, fried to a golden brown, poured into the funnel to drain the oil;
4, the pot on the fire, leaving a little oil, put sugar, fried chicken pieces slightly stir-fried, then put sugar, fried chicken pieces. Add sugar, fried chicken pieces slightly stir-fried;
5, and then into the soy sauce, cooking wine, sweet noodle sauce, onions, ginger, garlic, slightly burned, poured into the casserole, and then add chicken broth, high heat to boil, skimming foam, and then simmer until crispy;
6, casserole on a slight fire, put the mushrooms, simmering for about 15 minutes, that is, into the.