Qingyuan chicken 1

4 slices of ginger

3 cloves of garlic

4 teaspoons abalone juice

3 teaspoons of chicken powder

Salt 1 teaspoon

Rice wine 1 teaspoon

Clear water 1 bowl

2 teaspoons abalone juice

Raw flour 1 spoon

Soy sauce 1 teaspoon

The Practice of Braised Chicken in Bai Bei

1, cut the bought chicken into small pieces, wash and drain.

2. Marinate the chicken with the first part of abalone juice, chicken powder, salt and rice wine for about 1 hour;

3. Pat garlic cloves and ginger a few times (don't chop and slice, feel free).

4, Bai Bei put some salt in water, soak for a long time to spit sand (about half an hour), and then rinse with water.

Stir-fry garlic and ginger in hot oil, then pour the chicken into the pot and spread it out, stir-fry for a while, and stir-fry a few times in the middle.

Stir-fry the chicken until it just begins to change color. Pour all the Bai Bei into the pan and stir fry. Spread the chicken and Bai Bei as flat as possible, so as not to pile up and press them into Bai Bei.

1. Mix the remaining abalone juice and raw powder water into sauce, pour into the pot and continue to stir fry;

2. Cover the pot and stew for about 5 minutes. As soon as Baibei opens his mouth, you can turn the pot to the induction cooker to eat.