Braised chicken with black bean sauce
1. First, prepare two pieces of chicken breast. Cut the scallion into sections, slice the ginger into a pot, and add 2 pieces of star anise, a pinch of pepper and a pinch of dried red pepper.
A handful of shallots, cut into sections, seeded and shredded red peppers, and put them on a plate for later use.
Next, we blanch the chicken breast, add water to the pot, and put the chicken breast into the pot with cold water. Put cold water into the pot and slowly boil the blood in the chicken breast. If hot water is put into the pot, the blood will coagulate prematurely and it is difficult to precipitate. Add cooking wine, the cooking wine volatilizes to take away the fishy smell of meat, and remove the floating foam on it after the water boils.
3. Pour in the prepared green onions, ginger and other aniseed. Add 6 grams of salt, then add the old extraction color, then cover the pot and cook for about 10 minute.
4. 10 minutes later, take out the chicken, which is cooked at this time. Soak in cold water for a while and remove the water control. Then tear the chicken into small pieces and put them on a plate for later use.
Next, let's fry the chicken, and burn the oil in the pot to 50% heat, and there is a slight smoke on the oil surface. Pour in the chicken breast, keep it on medium heat, fry for 20 seconds and remove the chicken breast.
Raise the oil temperature to 60% and fry it again. The purpose of frying again is to fry the chicken breast crisp. Repeated bombing 15 seconds can remove oil control.
6. Mash the garlic, cut it into minced garlic, put it in a large basin, add salt, Laoganma Douchi and Chili oil, stir-fry it with soy sauce, pour the fried chicken breast into the basin and mix well, then pour in the prepared shallots and mix well.
Ok, this simple and delicious home-cooked dish is ready. Friends you like will try it soon.