Roasted chicken legs with small mushrooms
Ingredients: soy sauce,salt,beech mushroom,onion,Jiang,garlic,red pepper,octagonal,white granulated sugar,cinnamon,yellow wine,peanut oil,chicken leg meat
Recipe Recommendations
- beech mushroom 1 box
- chicken leg meat 450 grams
- Jiang 5 grams
- onion 10 grams
- garlic 3 petals
- octagonal 2 pieces
- cinnamon 2 small pieces
- red pepper of 2
- soy sauce 20ml
- yellow wine 15ml
- salt appropriate amount
- white granulated sugar a little
- peanut oil a little
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Roasted chicken legs with small mushrooms
1
Wash the chicken leg meat and cut it into medium-sized pieces and drain.
2
Cut the roots of crab-flavored mushrooms and wash them with clean water.
3
Slice ginger, cut green onions into sections, pat garlic to loose and set aside.
4
Add a little oil to the pan and heat it up. Pour the chicken nuggets into the pan and stir-fry until they change color.
5
Add onion, ginger, garlic, star anise, cinnamon, and pepper to stir fry until fragrant.
6
Add crab-flavored mushrooms and stir fry well, add rice wine, soy sauce, white sugar, and appropriate amount of water (water as high as half the dish) and stir well.
7
After boiling over high heat, turn to low heat, cover and simmer for 10 minutes, add salt and continue cooking for a while, and collect the juice over high heat.Roasted chicken legs with small mushrooms Make Tips
1 The amount of pepper can be adjusted according to your own taste. 2 Crab-flavored mushrooms can help improve the intelligence of teenagers, lower cholesterol for middle-aged and elderly people, and also have anti-cancer effects.