1. Prepare the stewed ingredients and put them in the meat box to avoid spilling into the soup.
2. Clean the chicken nuggets and add a little cooking wine to soak the bleeding water.
3. Add water that has not had chicken nuggets in the pot. This pot happens to have a steamer, which is directly placed on the steamer to facilitate the separation of the meat and the soup later.
4. Bring to a boil on high heat and scoop out the foam. This time it was clean, but there was not much, so I just ignored it. Put ginger slices, meat box, dark soy sauce, you can put some cooking wine, to remove the fishy and fresh, if there is no or not, the ginger slices can also be removed. You can put more old soy saucers, which also plays a role in coloring.
5. I put salt along with the meat, I put it later, and the thick meat tastes a little less. Because there is a lot of water in the pot, I put 35 grams of salt this time, usually about 20-25 grams. You can taste the soup and adjust it in time.
6. Boil on high heat for about ten minutes, turn to medium heat, simmer for 20 minutes with sugar, and simmer for about 10 minutes.
7. Cut a few slices of colored peppers in this gap. Large and small pieces are as you like. It is convenient to pick up.
8. Put the colored pepper pieces into the pot, stir for a while, cover the pot, turn off the heat and simmer for a while.
9. The taste of the pan is almost the same as that of fried chicken nuggets, mainly because the colored peppers are fragrant.
10. How do you have an appetite?
Tips:It’s better to put chili peppers. There are children in the family, but they don’t.
