Cut the chicken into small pieces and marinate it with ginger, salt and soy sauce (or add a little more sauce and sugar according to your own taste). A bottle of beer, fermented fungus, mushrooms, onions, garlic, peppers, coriander, garlic sprouts and some

Your favorite side dish.

1. First, put the watery fungus and shiitake mushrooms into a clean pot, drain away the water, and scoop them up.

2. Put oil in the pot and sauté onion, garlic and chili until fragrant.

Then pour the chicken in, don't turn it over in a hurry, fry it slowly until the meat is golden brown, then turn it over and continue frying.

Fry until both sides are golden brown and the meat is slightly dry.

(It will be more fragrant if the oil can be passed through first) 3. Move the meat to the side, and pour the dry fungus and mushrooms into the remaining oil in the pot.

Fry it and add a little salt.

Then stir-fry with chicken.

4. Then, pour about 1/3 or half a bottle of beer, cover it and simmer.

Simmer until the soup is almost dry.

5. Place garlic sprouts, rice noodles (which seems to be what northerners often call rice cakes), bean sprouts, Chinese cabbage, shiitake mushrooms, fried taro balls, and fish balls in the pot.

Chengdu Food - How to Recipe Griddle Bullfrog Chengdu food is famous all over the world.

I am an authentic Chengdu native. To put it mildly, I am a gourmet, and to put it poorly, I am delicious. Today I will share with you one of my favorite dishes: the recipe of griddle-pot bullfrog.

Many people think that Chengdu food is "spicy", but actually the diversity of flavors is the essence of Sichuan cuisine.

A Sichuan dish is mostly a combination of flavors. The taste can be spicy at first, and then sweet aftertaste.

To make a good dish, the ingredients must be fresh and the ingredients must be complete.

First, buy freshly killed bullfrogs at the vegetable market and remove the heads and claws.

Wash and chop into large pieces, marinate with cooking wine, pepper, ginger slices and salt for ten minutes.

The first function is to remove the fishy smell, and the second function is to add flavor.

If the marinating time is too long, the water in the bullfrog meat will be lost, and the meat will become tough after being cooked.