ingredients

appropriate amount of diced green pepper

appropriate amount of chopped green onion

.5 kg of iron yam (peeled)

.6 kg of straight row

appropriate amount of white sesame

half a spoonful of white sugar

1 spoon of chicken essence

1 spoon of monosodium glutamate < Appropriate amount of garlic

1 tsp of Axe brand cooking powder

1/4 tsp of salt

1/2 tsp of Nande spicy delicacy

3 tsp of steamed fish and soy sauce

Steps:

Set the Chili noodles, cooking powder and Nande delicacy seasoning for later use

Chop the ribs into small pieces and put them in a basin, add salt and mix well with the cooking powder for later use

Add Tieshan medicine block

Tieshan medicine to fry until yellow, and drain oil with ribs

. Stir-fry fragrant ginger, garlic, green and red pepper, onion, remove the pot from heat, add monosodium glutamate, chicken essence, sugar, white sesame, Chili noodles and Nandezhen seasoning, then add steamed fish and soy sauce, stir-fry twice, and finally add fried Tieshan medicine and ribs, stir-fry for four or five times, and take off the pot quickly.

Tips

Don't fry the ribs too hard, as long as they change color and tighten the skin, and immediately fry them with yam. If you don't master it well, you can fry the ribs separately

and marinate them with less salt, so you can't add salt when frying later. The steamed fish and soy sauce added has a salty taste, so you should control the amount, not too much.

ribs and yam are fried well, and it is best not to put oil in the pot when frying spices, so as not to affect the taste of the dish, but it will be greasy.

when the last dish is about to be fried, it should not be fried for a long time, otherwise the ribs will not be crisp. The method of wild yam stewed chicken soup

ingredients

65g of wild yam

4g of chicken

moderate amount of bone

moderate amount of ginger

moderate amount of garlic

moderate amount of onion

pepper

moderate amount of pepper

moderate amount of codonopsis pilosula

moderate amount of jujube

moderate amount of wolfberry

. Codonopsis pilosula, Lycium barbarum, jujube and wild Chinese yam

Put a little oil in the pot, heat it to 7%, pour in chopped chicken pieces, add salt, ginger, garlic, pepper and stir fry

Stir fry the chicken into flavor

Boil the bones in water for 3 minutes in advance, and put the fried chicken pieces

In the spring festival, Codonopsis pilosula and jujube, according to your own situation. In short, you can cook on high fire for about 5 minutes at will, then simmer for about 4 minutes, and cover it properly.

Wild yam does not need to be peeled, because it contains a lot of mucus, and it will paste soup during cooking, which will affect the taste. You should burn the whiskers on yam with a torch, and stew the chicken in a pot that is washed and cut into pieces

and the soup is rich in color

Then stew it in yam pieces for about 1 minutes

. Put the medlar on it and turn off the fire.

Finally, put it in a bowl and you can enjoy it.

Tips

You don't need to peel the wild yam, just burn it off with fire, so the stewed soup tastes good and the soup is not so thick.