1. Cut the chicken into blanched water.
2. Slice green and red peppers, cut red peppers diagonally, cut mushrooms into cubes, and slice carrots.
3. Put the oil in the pan and stir-fry the meat, stir-fry for a while, the water will be stir-fried, and the skin will turn yellow. This saves the step of frying. Add dried bell peppers, pickled peppers, and ginger slices, and stir-fry them for a fragrance.
4. Put sugar, thirteen incense, cooking wine, steamed fish soy sauce, stir-fry and simmer for five to ten minutes. The cooking wine and steamed fish soy sauce are a bit dry. The stew relies entirely on cooking wine and steamed fish soy sauce. That kind of meat is particularly fragrant.
5. Add shiitake mushrooms and carrots and continue to fry. Add salt, add green peppers and red peppers, and fry them until they are cut off and put in MSG.
Tips:Afterword:
1. If you don't have this kind of chubby chili, just use dried red chili. This kind of chili is an indispensable chili for our spicy chicken. I have been looking for it for a long time.
2. Stir-frying water must be dry, otherwise the taste will not be good!
3. The whole process of frying is a big fire, this is a hot dish. When simmering the chicken, the fire is low, because it is not fried, so the chicken should be simmered for a while.
4. Put more cooking wine, two tablespoons of steamed fish soy sauce, and five tablespoons of cooking wine. Cooking wine for chicken is delicious. The chicken is simmered with cooking wine, steamed fish soy sauce, sugar, and it is very tender. Remember to simmer for a longer time, and the water should be slightly dry, because adding chili is a stir-fry!
5. It would be better to substitute beer for cooking wine, but if you have beer in your house, use it, because you can't use up one bottle.
6. Generally, when making meat, I like to use steamed fish soy sauce if it is not very meaty, because the color is nice and fresh. If not, use light soy sauce, or use less soy sauce!
The order of cooking seasoning generally follows: the order of wine, sugar, spices, vinegar, soy sauce, salt, and monosodium glutamate (chicken bouillon). It is necessary to be flexible, not to say that all dishes are made with so many things. (I'm like this, don't shoot me if you are not professional.)
