Chicken mushroom stew
By VicentaLakin
The northerners are very good at cooking, and they have to say, "Back up." If they buy one or two, they'll get white eyes and a drop. So, the northerners cook in large pots, and there are times when there are leftovers, but the habits of hundreds of thousands of years can never be changed. It's very common for a pan to come to the table, like today's "Chicken Fungus stew" and if you put a plate on the table, it's a little stingy, and I've got a nice picture and a bowl, and it's not enough for me alone. It's a classic northern dish. It's not hard to do, it's a ruckus, it's a coyote. The chicks were ripe, but they didn't smell too much. So I used a rooster, and the bones were hard and butter. The mushrooms were brought back by a good friend, Mom, from her home in Nemont, and smelled like a special scent when the water was bubbled; and the crumbs were riped; the powder was the home-grown cassava delivered by a small forest girl in Shandong, and the crystals were poached and boiled. This dish is really from all over the place, so it tastes so strong. The rooster is not easily cooked, and it is cooked with a well-sealed iron pan, which is ready for 40 minutes. The mushrooms and bars that suck the chicken soup are not enough to hold the wall. There's no shortage of oil in your stomach, not moo, it's real smell
Recipe Recommendations
- local chicken half a
- Soak mushrooms 1 bowl
- sweet potato vermicelli 1 big
- green garlic 3 trees
- green onions half a piece of
- Jiang 1 block
- octagonal the 2
- Fructus amomi 1
- pepper 1 pinch
- geranyl 2 tablets
- dried red pepper of 2
- oil a little
- cooking wine a little
- salt appropriate amount
- soy sauce appropriate amount
- water appropriate amount
- salty and fresh
- stewed
- three-quarters of an hour
- simple
Steps for Chicken mushroom stew
1
The rooster is cut into small pieces, one and a half is free and my family does not like meat, and half is enough; the potato powder is free and free; the spices are ready
2
Fungus dry in advance, full of cold water bubbles, out of the water; this is the internal amphibious mushroom, which I also eat for the first time, with a soft taste; it can also be replaced by mushrooms such as tea mushrooms
3
A small amount of oil is poured into the frying pan, and the spices are drawn into the pot, and the chickens are poured into the pot, and the oil is so low that the chickens turn to fire, and when the oil is shrunk, the wine, the sauce, the raw pumping, the salt is stylish
4
Add a proper amount of hot water, dry mushrooms into the soup when the fire opens, turn the fire, and put the lid on the chowder
5
(b) Cut the red fries in about 20 cm long when the meat is fresh, and go straight into the soup without water, and leave all the dust out of the soup, lids, and light fire for 15 minutes
6
The powder is full of meat soup, soft and plentiful, and a few changes of garlic in the soup can turn off the fire; and a table on the pot ends
7
It's full of chicken soup mushrooms and powder bars, and it smells so fragranceChicken mushroom stew Make Tips
The chickens wash directly into the pot, without the need for water, and with the smell of soup; 2. The powder bar, without the need for water, is very strong enough to suck up the soup in the pot, so the stew can be used more; and 3. The garlic section is a clinker with a clinker。