Miyagi porpoise chicken
By VicentaLakin
Recipe Recommendations
- chicken leg meat of 2
- Pleurotus eryngii 1 piece
- cooked peanuts 1 handful
- onion appropriate amount
- cooking wine 2 tablespoons
- dried red pepper of 3
- pepper 1 scoop
- vinegar 2 tablespoons
- cornflour 1 scoop
- soy sauce 2 tablespoons
- white sugar 2 tablespoons
- oil appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- hot and sour
- fried
- ten minutes
- ordinary
Steps for Miyagi porpoise chicken
1
Cut the chicken leg off along the chicken bone and cut it into small pieces
2
Preparation of other raw materials
3
(b) The chicken leg meat is mixed with wine, raw, salt and an appropriate amount of starch
4
Hot pots, put in a slightly larger amount of oil than usual, and down with pickled chickens and almonds
5
The fire slips slowly until the surface is yellow
6
(b) Pumping chickens out of dry oil when they reach the age of six or seven
7
(b) To include in small bowls a suitable amount of raw, wine, sugar, powder, vinegar and a small amount of water, evenly adjusted to provide a spare bowl of juice
8
(a) Hot pots, with a little oil, and down with garlic and peppers and peppers
9
Once the scent is out, the chickens and apricot mushrooms are just ready, and they're going to flip
10
(b) To pour in a well-made bowl of juice, to boil it for one or two minutes, so that it is evenly covered in chickens and almonds and mushrooms
11
It's fine to pour fresh peanut rice before the end
12
Fill the bowl。Miyagi porpoise chicken Make Tips
1. Be sure to use chicken thigh meat; when handling the chicken leg, first cut a circle around the bottom, then cut along the bone, making it easy to remove the meat from the bone; 2. Do not cut the chicken cubes too small, slightly larger than a thumbnail is fine; the king oyster mushrooms should be the same size; because their volume will shrink after stir-frying in oil; pre-cook them to 60-70% done, do not cook them completely; 3. Prepare the bowl sauce, add some vinegar and sugar to make the flavor more complex; when stir-frying, fry the aromatics first, then add the prepared chicken cubes and king oyster mushroom cubes; if the chicken cubes are deep-fried first, stir-frying them again to absorb the flavor will make them tough; 4. Peanuts should be added last, so that the peanuts remain crunchy when the dish is served.