Stewed chicken with mushroom
Pickle ginger slices with cooking wine to remove fishy smell and avoid muddy water.
Step 1 . Soak dried mushrooms in advance and drain for standby. Chop the chicken and marinate it with cooking wine and ginger slices. Slice onion, ginger and garlic, cut red pepper into circles, and cut coriander into sections.
Step 2 . One spoonful of soy sauce, one star anise, a pinch of pepper, three grams of salt, two grams of chicken essence, one spoonful of soybean sauce, and 50g cooking wine. Oil 5O grams.
Step 3 . Add oil after the pot is hot. After the oil is hot, add chicken pieces with ginger slices, add 20g of wine, and stir fry until the oil changes color.
Step 4 . Pull the chicken pieces out of the bottom of the pot, add green onions, ginger and garlic, and stir fry them until fragrant.
Step 5 . Add soy sauce and soy sauce and continue to stir fry and color. Add water to cover the chicken nuggets.
Step 6 . Stew for 20 minutes, add drained mushrooms, salt and chicken essence. Add red pepper after 5 minutes.
Step 7 . Put coriander in the juice after the fire, stir fry and turn off the fire.
Step 8 . Take out the pot and put it on a plate.
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