Practice: After the chicken is washed, add a little cooking wine, ginger slices and cold water to boil, take it out and rinse it, then drain it. Put oil in a hot pan, add chicken pieces and stir-fry until brown, add seasoning and stir-fry until fragrant, add bean paste and soy sauce for coloring, add cooking wine and sweet oil and stir-fry until uniform, add appropriate amount of hot water or broth, stew over medium heat until juice is collected, add appropriate amount of edible salt and stir-fry until fragrant, and add appropriate amount of chicken powder and two drops of sesame oil after juice is collected and stir-fry until uniform.
2. Stir-fried seeds: Stir-fried seeds originated from the dishes in the flowing water banquet in Xuzhou, northern Jiangsu. Also called dim sum, it is also the soul of the banquet. I have loved this dish since I was a child. I tried to do it once today.
Radix Aconiti Lateralis Preparata, tail (washed according to the ratio of 7: 3, and cut into appropriate sizes), ginger slices, dried peppers, prickly ash, onions, green and red peppers, onions, fungus, edible oil, salt, cooking wine, sweet oil, chicken powder, sesame oil and water starch.
Stir-fry ginger slices, dried chilies and shallots, add Radix Aconiti, add proper amount of cooking wine to enhance fragrance and remove fishy smell, add green peppers and green fungus, stir-fry with strong fire, add sweet oil until it is 70% cooked, add edible salt, add a little water starch to collect juice when it is 70% cooked, add a little chicken powder and two drops of sesame oil, and take out.
3, bean sprouts fans:
Wash fresh bean sprouts with clear water, soak the vermicelli until soft, and prepare a little green pepper, garlic cloves and onion segments.
Stir-fry onion, garlic and green pepper, add drained bean sprouts, add a little pepper, drop two drops of sweet oil, add vermicelli when it is half cooked, add a little water, appropriate amount of edible salt, and add a little chicken powder after collecting juice.