Griddle Chicken Drumsticks with Mushrooms and Fungus
1.
Shred the chili, shallot, onion and ginger;
2.
Wash the shiitake mushrooms and fungus in the water, remove the water and wipe dry;
3.
Prepare the cooking pot, put the bottom oil in the pot, and put the onion shreds on the bottom;
4.
First use 1 tbsp light soy sauce, 1/3 tsp ground pepper, 1/2 tsp brown sugar powder, 1 tbsp cooking wine to pickle and marinate the chicken thighs. Place the pot on the stove and raise the heat to medium high heat. Heat the pot and put the chicken thigh pieces flat; , Six, seven,
5.
Fry until fragrant, set aside, and add about 1 tablespoon of vegetable oil;
6.
Put the fungus and mushrooms on the empty side, stir-fry until slightly watery;
7.
Mix the whole pot and fry for a while;
8.
Put the chicken legs, wood ears and mushrooms aside, add sliced ginger, shallots and green peppers, and sauté;
9.
Add about 1/4 cup of water, 3 tbsp light soy sauce, 1/3 tsp salt, 1 tsp brown sugar powder, 1/3 tsp pepper, and 1 tbsp cooking wine, stir fry, sprinkle with shredded red pepper, turn Boil the juice to dry on medium heat;
10.
Please see, the bottom of the pot is dry, if there is juice, it is not called a dry pot;
11.
Bring the pot on the table until the onion fragrant;
12.
Pour in chicken legs, fungus and mushrooms, pour 1 tablespoon of cooking wine on the side of the pot, stir a few times, and serve. Enjoy!
Tips:
The vegetable juice in the griddle must be dried. What we eat is the dry flavor. If you are afraid of hurting the pot, you can put some chives, onions, or ginger on the bottom of the pot.
