1. Put the bottom oil and sugar in the pot, add the bay leaf and cinnamon to make a slightly sugary color, add the chicken nuggets and stir-fry until the color changes. About four spoons), vinegar, soy sauce, oyster sauce, stir fry, add bean paste and stir fry for color
2. Add boiling water to submerge the chicken nuggets and cook until the water is about one-third of the water and add edamame, so that it is delicious, @ignore my spatula, the non-stick pan I used today is afraid of the stainless steel spatula scratching the pan.
3. After adding the edamame, I use an induction cooker of about 500-800. When the soup receives more than half of it, add salt, and the meat will become old when the salt is set early. After a while, add thirteen incense and cook until the juice is collected. , I personally think it’s better to keep more soup, add green pepper cubes and stir fry, add chicken essence, green onion. I also put frozen tofu, I used chicken to solve the problem two days ago
Tips:Do not blanch the chicken nuggets in boiling water, which will easily make the meat become old. You can use cold water to fatten up, soak in bleeding, and then rinse with running water. Let go of the boiled water, the chicken needs to be stir-fried, adding cold water to boil will cause the meat to suddenly lock tightly in the cold, and the taste will not be good. Adding a little vinegar will help the taste, just a little bit
