Chinese Food
Braised chicken in the Jianghu
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When I was a child, every time I cooked chicken in my family, it was a red rooster. It used to be a hen in the countryside who laid eggs. People in the countryside don't want to eat them. Now I grow up, I find that it's still the best way to cook rooster in brown sauce.
Cooking ingredients
Cooking Steps
Step1:Heat the pan to cool the oil. Fry the cleaned and chopped skin of the rooster down. This step is to make the chicken skin less greasy. At the same time, the meat is more fragran
Step2:Chopped garlic, sliced ginger, star anise, Chinese prickly ash, ground pepper. Don't worry about the mouth of Chinese prickly ash after grindin
Step3:After frying the chicken, leave the bottom oil in the pot. Stir the ginger, garlic, star anise, pepper and chili powder to produce the fragrance
Step4:Add bean paste and continue to stir fry. I don't like soy sauce when I cook. I always think it's too pigmented. When I eat it, I will be pigmented.
Step5:Pour in the fried chicken. Continue to stir fry. Pour in cooking wine. Stir fry. Add water. Do not exceed the chicken. Bring to a boil and turn to medium heat
Step6:Tidy up the side dishes. Cut them
Step7:Add salt when it's almost don
Step8:As shown in the figur
Step9:Pour the hot Rooster into the plate in Figure 8. The soup should be more. Blanch the vegetables
Cooking tips:In addition to a large amount of fat, there are also numerous lymphoid tissues in the bottom of the chicken. There are harmful substances in the lymph, such as bacteria, viruses, carcinogens, etc. Therefore, it is not recommended to eat and cook delicious dishes.
