Feng Qiu Huang
By AustinMayert
Ingredients: soy sauce,salt,Taro,Flammulina velutipes,MSG,cooking wine,onion,Jiang,garlic,vinegar,octagonal,sugar,pepper,dried chili,lard,geranyl,chicken,hot pot base
Recipe Recommendations
- chicken 500g
- Taro 500g
- Flammulina velutipes 300g
- hot pot base 50g
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- lard appropriate amount
- vinegar appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
Steps for Feng Qiu Huang
1
Cut fresh chicken into slices, wash it, drain it in water to remove blood stains, and then marinate with cooking wine and salt for a while
2
Peel the taro, cut it into pieces, mix with appropriate amount of salt, steam it, and steam it (to prevent it from getting rotten in the pan)
3
Mushroom mushrooms, soak in salt water for a while, remove stolen goods, clean them, and set aside
4
The seasoning is ready
5
Qiaotou brand hot pot base (I only use a quarter of this bag) can be replaced with Pi County watercress, so the amount of other seasonings will be relatively increased, and Sichuan cuisine will have a strong flavor.
6
Put oil in the pan and heat it up, then add ginger slices, add marinated chicken nuggets, cooking wine, and stir fry until fragrant
7
Put all the onions, ginger, garlic, pepper, dried pepper, spice, and hot pot seasoning into a frying pan to stir fry until fragrant.
8
Add soy sauce, vinegar, and sugar, stir well
9
Pour into a pressure cooker, add appropriate amount of boiling water, add the mushroom, and turn off the heat for five minutes
10
Add in the steamed taro, mix and cook for a few minutes, until taste,
11
Finally, sprinkle with parsley, shallot,