Chicken Drumsticks Stewed with Mushrooms
1.
Wash the legs of the lute, use scissors to pierce a few holes in the epidermis, and the tip of the scissors go deep into the inside of the meat, preferably to the position of the bone, and rotate it a few times inside to separate the meat from the bone, but the surface is still Completely, the purpose of this is to have a good taste in the subsequent pickling and cooking process
2.
Soy sauce, oyster sauce, salt, ginger slices, cooking wine, a small amount of water into the basin
3.
Knead it with your hands, pour the juice into the meat through the knife, and marinate for 20 minutes
4.
Remove impurities from small shiitake mushrooms. After washing twice, soak in warm water
5.
Wild black fungus is also soaked in advance
6.
Seasoning ready
7.
The marinated chicken drumsticks are put into the pot together with the sauce and seasoning. Pour the water for soaking the mushrooms into the pot, and then pour in cold water. The water can be more and higher than the chicken drumsticks.
8.
After the water is boiled, skim the froth slightly, cover and cook for 15 minutes, put the soaked small mushrooms and black fungus into the pot, stir well, cover, continue to simmer for 20 minutes
9.
Slightly collect the soup, ready to cook
10.
Serve and start eating
Tips:
Use the tip of a scissors to make a hole in the chicken leg and turn it a few times in the meat to separate the meat from the bone. From the surface, the chicken leg is still intact, but the inside is easy to taste; the water soaked in mushrooms can be used to stew the chicken leg. Increase aroma.
