Materials: chicken thighs, fresh shiitake mushrooms, green onions, ginger, Pixian bean paste, dark soy sauce, salt, sugar, boiling water

Practice:

1, chicken thighs cut into pieces, rinsed. Onion cut diagonal section, ginger slices.

2, fresh shiitake mushrooms cleaned, cut from the center.

3: Cook the mushrooms in boiling water for 3 minutes, remove and set aside.

4: Add a little oil to the pan and stir-fry the chicken pieces over medium heat.

5. Stir-fry the chicken pieces until they change color, then turn down the heat and add green onions and ginger to stir-fry the aroma.

6, put a spoonful of Pixian Douban.

7, slowly stir fry red oil.

8, into the appropriate amount of dark soy sauce and sugar, stir fry to the color.

9, put the mushrooms stir fry evenly.

10, pour boiling water not over the chicken pieces, high heat boil, cover and turn to low heat stew 20 minutes.

11, stew until the chicken is soft and rotten, open the lid, add the right amount of salt to taste, open the fire to collect soup.

12, the soup received half of the remaining can be.

Note:

1, mushrooms first with boiling water can effectively remove the earthy flavor, and safer to eat.

2, sautéed scallions and ginger and Pixian Douban attention to open a small fire, fire is easy to fry paste.

3, add the right amount of soy sauce can make the chicken color more beautiful, pay attention to not add more.

4, stewed chicken must be added to the boiling water, add cold water will make the chicken tight.

5, the last collection of soup, do not collect too dry, soup with rice is very delicious.