This "Maotai-fragrant Yuji" may have nothing to do with history, but it is forcibly associated with "Yu Beauty". In fact, don't pat me when you say it, it is two main ingredients-taro and chicken calf. The first word combined together is the homophonic sound of "taro chicken". Haha, you must be a little disappointed.
I hope that after tasting this recipe, you will regain your hope...
Sauce Yuji
By FannieCarter
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- simple
Steps for Sauce Yuji
1
Let's start with a picture of the main material.
2
After washing the chicken calves, remember to pat each with the back of the knife a few times to loosen the bones first. Hehe, in this case, it will be more delicious later.
3
Slice the onions and garlic separately, then add them with the soy sauce into the chicken calves and marinate for 10 minutes.
4
When marinating the chicken calves, we can peel the taro and change the knife into blocks.
5
Put appropriate amount of peanut oil in the pan, then add chicken calves and stir-fry.
6
Then, add taro and stir fry together.
7
Add water and pour into the casserole. Cook over medium heat until boiling, then reduce the heat to simmer for 5 minutes.
8
Add coriander, both to enhance flavor, but also to add color.Sauce Yuji Make Tips
Sugar is added to freshen and remove the fishy smell of the chicken. People who don't like sweet food can also not add sugar.