2 Chicken soaked in blood water to clean, drain water
3 pot of oil, frying ingredients to add soybean paste and sweet noodle sauce, stir frying
4 Add a good sautéed or blanched chicken, stir-fry evenly
5 into the soy sauce, three spoons of soy sauce, a spoonful of pepper a little, add water not over the chicken stew on high heat to cook
6 Water boiling, add carrots and onions (also add black fungus, potatoes, and pepper). a spoonful of pepper a little, add water not over the chicken, high heat stew open
6 after the water boiled add carrots and onions (you can also add black fungus potatoes mushrooms) and other vegetables on high heat juice
7 after the juice put a little salt, green pepper seasoning like spicy put red pepper
Three yellow chicken, mushrooms (fresh) 50 grams, carrots, mushrooms, fungus, auxiliary ingredients, two eggs,
Three yellow chicken, mushroom (fresh) 50 grams, carrots, mushrooms, fungus, auxiliary ingredients, eggs,
A little green onion, a little ginger, a little garlic, 50 grams of cooking wine, soy sauce, 40 grams, 10 grams of sugar, 10 grams of sweet noodle sauce, 1 gram of salt, 50 grams of peanut oil,
1, de-blooded, the first chicken pieces of blood, in order to prevent the chicken from appearing fishy or odor, and in addition to prevent the chicken from rancidity;
2, simmering, ginger, mushrooms, chili peppers, chicken pieces, add a certain ratio of water, and A certain proportion of sauce (oyster sauce royal, soy sauce, soy sauce, cooking wine and other mixed) pressure cooker stew. There is a difference between the north and the south in the length of time in the stew, the north likes to eat meat off the bone, the south likes to eat strong meat, so the north than the south to stew for a longer time;
3, juicing is generally used in a casserole sauce, its purpose is to be able to retain the original flavor of cassoulet chicken for a long time. The purpose is to retain the original flavor of the cassoulet for a long time. When the juice is added with appropriate seasonal vegetables, the cassoulet will have a complete balance of meat, soup, and vegetables, and will be rich in color, aroma, and taste.
1, mushrooms, wash, squeeze the water, remove the tip, sliced; egg broken;
2, chicken wash, drain, chopped into pieces, and then 10 grams of soy sauce marinade for ten minutes;
3, the pot on the fire, add peanut oil burned to seventy percent heat, into the chicken pieces of the sticky egg liquid, fried to a golden brown, poured into the leaky spoon to drain the oil;
4, the pot on the fire, leaving a little oil, put sugar, fried chicken pieces slightly stir-fried, and then put a little oil, and then put a little oil. Add sugar, fried chicken pieces slightly stir-fried;
5, and then into the soy sauce, cooking wine, sweet noodle sauce, onions, ginger, garlic, slightly burned, poured into the casserole, and then add chicken broth, high heat to boil, skimming foam, and then simmering until crunchy;
6, casserole dish on the micro-fire, put the mushrooms, simmering for about 15 minutes, that is, done.
Ingredients: 400 grams of chicken thighs (chopped large pieces), 200 grams of potatoes (cut into pieces), 10 grams of garlic cloves, 10 grams of green onions (cut into pieces).
Seasoning: 300 grams of pure water, 5 grams of dried chili peppers, 5 grams of star anise, 20 grams of salad oil, 10 grams of Tangchi's old sauce, salt to taste, and 800 grams of salad oil (for oiling).
1, put the chicken pieces into the hot oil and fry until golden brown, drain the oil and set aside;
2, leave the bottom oil in the pot, put star anise, garlic cloves, dried chili peppers, and small onion stir-fry;
3, heat 1 and Tangchi old sauce, stir-fry, and then pour into the pure water. Cover and simmer over low heat for 30 minutes, season to taste and serve