Chicken Pot
1.
Cut the chicken legs into small pieces, cut two knives on the surface of the chicken wings, put them into the container, add the right amount of cooking wine, 1 tablespoon of light soy sauce, the right amount of white pepper, the right amount of chicken essence, the right amount of green onion and ginger, mix well and marinate System for more than half an hour.
2.
Shred the onion, cut the celery into sections, slice the shiitake mushrooms, cut the green and red pepper into sections, and prepare an appropriate amount of onion, ginger and garlic.
3.
When the oil pan is heated to 60% heat, add the pepper and saute until fragrant, then add the onion, ginger, garlic and dried red pepper to fragrant.
4.
Add the marinated chicken and stir-fry until the chicken turns white. Add 1 large light soy sauce, 1 tablespoon of bean paste, 1 teaspoon of dark soy sauce, 1 teaspoon of vinegar, and 1 teaspoon of sugar.
5.
Continue to stir-fry until all the sauces are evenly stir-fried, pour in an appropriate amount of beer until 2/3 of the chicken is ready, boil on high heat and simmer for 10 minutes.
6.
After 10 minutes, add the celery, shredded onion and shiitake mushroom slices, continue to stir-fry and cook for 5 minutes, then add green and red peppers and stir-fry for 1 minute.
7.
Finally, add chicken essence and coriander to taste. You can choose whether to add salt according to personal taste. I didn't add it because the bean paste is very salty.
Tips:
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