Fried chicken with sauerkraut, how can it taste sour and refreshing without firewood or fishy smell?

Good chicken in my impression is usually purple, with a tight and delicate taste, and a large piece can be torn off with a bite. Now it is rare to see the chicken in the supermarket, even the tightest drumstick meat is white, so you don't have to eat it at all, so you know it's very firewood. Northern banquets like to stew the whole chicken. In the past, it was robbed, but now it is often eaten to the end, and no one moves chopsticks at all, which shows that everyone doesn't like it very much.

The bad taste of chicken also has a lot to do with the variety of chicken. If the chicken seedlings are cross-bred for many times, they will not taste much better. Since the ingredients have changed, we have to change the cooking methods according to local conditions. Ginger slices and cooking wine are the traditional ways to remove fishy smell, but I prefer to use rice wine to remove fishy smell, and put 2 tablespoons of rice wine at a cost of 5 cents. The whole dish has a different flavor, which not only has no fishy smell, but also naturally carries a sweet wine aroma. It tastes neither firewood nor fishy, smooth and delicious, and the soup is thick, especially when you eat. Braised chicken with rice wine

Ingredients: appropriate amount of chicken leg meat

Accessories: two tablespoons of rice wine, one green pepper, appropriate amount of onion and ginger, and one star anise; 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, half a spoonful of pepper, 2 tablespoons of starch, and the right amount of salt.

Step 1: After cutting the chicken leg into pieces, simply wash the blood, drain the water and marinate it with two spoonfuls of cooking wine for a few minutes. Cut the green pepper, ginger and onion into pieces for later use.

Step 2: Heat a little oil in the pot to 6% heat, then add ginger slices, scallions and star anise to saute the bottom of the pot.

step 3: turn to high heat, add the pickled chicken and stir-fry for 3 minutes until the chicken loses its color.

Step 4: Add two tablespoons of light soy sauce, two tablespoons of dark soy sauce and half a teaspoon of pepper and stir-fry for 2 minutes.

Step 5: When the chicken is almost cooked, add half a bowl of water and two tablespoons of rice wine, cover the pot and simmer for 1 minutes.

Step 6: When the soup is almost collected, add appropriate amount of salt and chopped green pepper, stir-fry for a few times, and stew for half a minute.

Step 7: Before the final cooking, if you want the soup to be thick and fragrant, you should add two spoonfuls of water starch to collect the juice, stir-fry it for a few times, and when it bubbles up, a pot of delicious rice wine braised chicken pieces will be ready. Laojing said:

1. Rice wine should not be fried at high temperature, otherwise it will taste sour. You should add water first and then add rice wine to cook.

2. I use rice distiller's grains for rice wine. It is better to put clear rice wine directly instead of water. The wine is more fragrant and the fragrance can float far away, but there may be some alcohol content. Pay attention when driving.

3. Add the green pepper at last to keep the crisp taste.