Roasted vegetarian chicken with duck legs in private room
By LoraineRath
My private kitchen, an improved version of beer duck, has the best vegetarian chicken in it
Recipe Recommendations
- duck leg two
- vegetarian chicken one
- green and red pepper one each
- dried red pepper appropriate amount
- ginger slices appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- bean paste a tablespoon
- soy sauce a tablespoon
- soy sauce a tablespoon
- salt appropriate amount
- sugar appropriate amount
- MSG a teaspoon
- beer half a bottle
- slightly spicy
- burn
- an hour
- simple
Steps for Roasted vegetarian chicken with duck legs in private room
1
Cut the duck legs into slices and blanch them with pepper water to remove cold water.
2
Sliced vegetarian chicken and fried on both sides to golden yellow, cut one piece into two pieces.
3
Cut green and red peppers into slices.
4
Fry the duck fat area dry with oil, then stir-fry together until the oil comes out, add dry red pepper, ginger slices, star anise, bean paste, and stir well.
5
One tablespoon of light soy sauce, one tablespoon of dark soy sauce, half a tablespoon of sugar, and half a bottle of beer. Bring to a boil over high heat, turn to a low heat, and stew until you like it.
6
Transfer the frying pan to collect the juice, add the green and red pepper slices, take out the pan and add some chicken essence or MSG.Roasted vegetarian chicken with duck legs in private room Make Tips
Be careful when frying the vegetarian chicken. Use medium heat and fry for a while before turning it over, otherwise it will easily stick to the pan.