Chinese Food
Family version of Liangshan chicken
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I ate Liangshan chicken in Liziba, Chongqing. I took the first bite. Tears came out. It's delicious to the crumbling Liangshan chicken. It's spicy and delicious.. In Nanjing's words, if you brush your mouth, you will be reluctant to lose it. That is, when you are eating, if someone slaps you, you will be reluctant to leave the piece of meat in your mouth. My mother and I ate a chicken of more than 5 jin.. Ha ha ha ha ha ha also added four taros. I'll try to make Liangshan chicken when I come back. It's almost the same. But there were some ginseng in it. I didn't put any herbs because I didn't like the taste. I didn't buy taro. Let's use potatoes instead this time. -
Cooking ingredients
Cooking Steps
Step1:Wash the chicken and chop. This big cockscomb. I'm happy to see it.
Step2:Hot pot, small fire, chicken oil, Pixian Douban sauce, good Douchi, pepper, Xiangye, star anise, ginger.
Step3:Stir the fat in the chicken oil. Keep the heat low. Stir fry.
Step4:Add the chicken. Turn to fire. Stir fry evenly.
Step5:Add cooking wine.
Step6:Add in soy sauce, soy sauce, oyster sauce, vinegar, sugar, dried pepper and pickled pepper.
Step7:Stir fry and color evenly.
Step8:Add plenty of boiled water and scallions. Bring to a boil and simmer.
Step9:During the stewing process, add the potatoes cut with the hob. Turn it over. Let the potatoes soak in the juice. Then simmer. It's ok if the potatoes are soft and rotten.
Step10:When it's all ripe, sprinkle a handful of garlic, turn the heat on, cover and collect the juice. Season with salt.
Step11:Loading. With rice. Let's move.
Step12:This big cockscomb..
Step13:Can I have one?
Cooking tips:In winter, if you have a casserole at home, you'd better stew it and put it in the casserole. The casserole needs to be heated and then filled. Pepper can be a little more.. It's delicious.. There are skills in making delicious dishes.
