1. Marinate chicken in water with proper amount of beer 15 minutes, and then stew;
2. Before frying in the oil pan, let it roll in the water, take it out and drain it before braising;
3. Stir-fry the chicken pieces until they are half cooked, and then add the ginger slices.
Key points of production
When the chicken pieces are fried in the pot, the oil temperature should be warmer, and then the chicken pieces should be taken out when the surface is hard. Therefore, this dish is made of chicken, and the stew time should not be too long, so as not to be too bad. In addition, be sure to master the temperature. When the chicken pieces are about to rot, we should immediately turn to the fire to get the juice. Don't wait until the chicken pieces are rotten, there is still a lot of soup, so the chicken pieces are tasteless.
Make ingredients
Ingredients: 500g of chicken.
Seasoning: soy sauce 50g sugar 60g salt 5g sweet noodle sauce 10g onion 10g ginger 10g cooking wine 10g spiced powder 1g vegetable oil 50g each.
production process
1. Wash and air-dry the chicken pieces, pour them into the pot, add onion, ginger, cooking wine, allspice powder, sweet noodle sauce and salt, mix well, marinate for 30 minutes, take them out and air-dry, put them into a 60% hot oil pan one by one, and fry until dark yellow.
2. Put a little oil on the fire in the wok, heat it, pour in sugar, soy sauce, salt, cooking wine, onion, ginger and a proper amount of water, boil it, skim the floating foam, add the fried chicken pieces, simmer until crisp, take it out and put it on a plate, continue to cook the original soup until the juice is thick, then pour it on the chicken pieces, and then put it on a plate for eating.
Chicken is generally old, and it will rot quickly when pressed in a pressure cooker, otherwise you should be prepared to cook it in the pot for 45-60 minutes or more.