Shandong braised chicken originated in Jinan, and it was also very elegant in those days. Now it has been widely spread as a home-cooked dish, and there are also various practices. I choose a method that is more representative, simple and easy to operate, and I often do it myself to share with you. Dried mushrooms are soaked in advance, washed and cut into pieces, potatoes washed and cut into pieces, and green peppers cut into pieces. There are also onions, ginger, garlic and dried peppers all cut and set aside. Prepare a small bowl, add 1 spoon sweet noodle sauce, 1 spoon soybean sauce, add a little water, and mix well for later use.
Prepare three big chicken legs, chop them into small pieces, put them in a plate, add clean water, drain the water for later use, remove the pepper seeds from the green and red peppers, then clean them, put them on a chopping board and cut them into diamond-shaped pieces, put oil in the pot, heat the oil, put the chicken pieces into the pot and fry them to a fiery red, then put the chicken pieces in a bowl with the skin facing downwards, add seasoning, mix well and add the egg batter, pour them on the chicken pieces, and take them out. 2 Steam the chicken until it is rotten. Pour the soup into the pot, pour the fried chicken into it, pour cooking wine into the pot, add 400 grams of water, add material D, bring it to a boil, simmer for about 20 minutes, collect the juice until it is thick, add the green pepper pieces and stir fry until it is broken, and pour sesame oil into the casserole that is heated in advance.
Stir-fry until it is raw. Pay attention to the fact that the green pepper should not be put in too early, otherwise it will lose its fragrance. Stir-fry evenly and serve beautifully. Don't collect the soup too dry in the process of collecting it. The soup in it is guaranteed to make you eat two more bowls, which is fresh and beautiful!