Chinese Food
Stewed hazelnut mushroom with native chicken
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2017.1.11 Northeast people. Into the winter. Snowflakes. Is the best time to eat turkey. The hazelnut mushroom picked in autumn is dried in the sun. It's just in time to use. Come to the city so many years. Every year when the local chicken is most delicious, my aunt always sends one or two. Take a small bag of hazelnut mushroom and a small bag of millet. Package with the smell of hometown land with aunt's thoughts. Thousands of mountains and rivers fell into my arms. Often let me tears. Homesickness and family affection are always the softest pain in our hearts. We cross mountains and rivers. We travel a long way. But we can never walk out of our hometown. We have eaten countless delicacies, tasted all kinds of big meals and snacks. What we always remember is the taste of one meter and one drop in our hometown. That taste and breath is our constant nostalgia.
Cooking ingredients
Cooking Steps
Step1:Soak hazelnut mushroom for 4 hours in advance. Rins
Step2:Local chicken meat soaked in bleeding water 2 hours in advance. Was
Step3:Blanch the chicken meat. Rinse it clea
Step4:Prepare scallion, ginger, garlic, star anise and peppe
Step5:Heat peanut oil in an iron pot. Stir fry with onion, ginger, garlic, star anise and soy sauc
Step6:Stir fry the chicken in the ground. Cook in 1 teaspoon cooking wine, 1 / 2 teaspoon sugar and a little rice vinegar. Stir fry
Step7:Add water to the chicken. Simmer over high heat and turn to low heat for 60 minutes
Step8:After 60 minutes, add the hazelnut mushroom and stew for 20 minutes. Add some sal
Step9:Stew until the soup is tight and out of the po
Step10:Sprinkle with scallion and cauliflowe
Cooking tips:There are skills in making delicious dishes.
