Tea mushroom chicken stew
By VicentaLakin
It's homemade with less oil and less sauce. It's good. It's very hierarchical
Recipe Recommendations
- local chicken 500G
- Dry tea tree mushroom 30g
- dried mushrooms 30g
- Jiang
- salt
- soy sauce 1 scoop
- soy sauce 1 scoop
- dried chili
- shallot 1
- edible oil a little
- pepper a little
- white sugar 1 spoon
- salty and fresh
- stewed
- an hour
- simple
Steps for Tea mushroom chicken stew
1
preparation of food products: tea, mushrooms, pre-cleaning with cool water for 1 to 2 hours or 30 minutes with hot water; chicken chopping small pieces; ginger cut thick for about 0.3 cm; dry pepper washing spare。
2
The pot is filled with water, placed in ginger silk, and a few peppers are burned (the precipitine boiled to the water colours can be picked up by a hedge), and the chickens are put into the water for three minutes and recovered。
3
The boiler is hot, a little edible oil is put in the ginger smelt, and the chicken is put into the chicken coil, and a tea spoon of sugar is added to the glucose level, and an old spoon is pumped and a spoon of life is poured down by the pot and the chickens continue to be turned on。
4
Joined with the good tea, mushrooms and mushrooms and continued to fry。
5
Add tea, mushrooms and water (the water will have to be burned early) so that it does not have any food, and then the dry peppers will be released directly (the unscrewed dry peppers will be lighter)。
6
The first 15 minutes of the fire and the next 40 minutes of a little succulent stew (which can be used to add a proper amount of salt to the taste) can be served with a succulent plate, with a small amount of onions (which are replaced by a cuisine because the family is not prepared)。