【shanxi】fu Shou Ankang

Name: 【shanxi】fu Shou Ankang
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Chicken leg; 2 pcs Red chili; 1 piece green pepper; 1 piece steamed bread; 6g oil; 2g salt; 1g pepper; 1g star anise; 5g shallot; 4g ginger; 5g garlic; 10g White wine; 6g Soy sauce; 5g Sugar; 8g Oyster sauce

by Soft blue crystal

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This is the first time I have heard of Fushou Ankang, whose name sounds very auspicious.
Legend has it that during the Sui Yang emperor’s battle, there was a mother and son. The mother became ill from starvation and exhaustion. The son went up to the mountain to hunt for her filial piety. He fought against a pheasant and a tiger, and he heroically snatched it back. It is also the nourishment of this pheasant that the mother gradually gets better under the care of her son. Later generations extended the story into a longevity dish, giving the meaning of gratitude to motherly love, and named it Fushou Ankang. "

【shanxi】fu Shou Ankang

1. Cut the chicken legs into pieces and rinse off the blood with water.

2. Pour oil into the pot, add pepper, star anise, green onion, ginger, garlic, red pepper, and fry until fragrant.

3. Add the chicken nuggets and stir fry, stir-fry on high heat until the chicken is white and tight.

4. Add white wine, light soy sauce, sugar, oyster sauce, white wine, stir fry, add appropriate amount of boiling water, cover the pot and simmer for a while.

5. Simmer until the juice is collected, sprinkle a little salt, then sprinkle garlic and green chilies, and mix well.

6. Cut the steamed buns into strips.

7. Pour in the oil and fry until golden on the surface.

8. Put the chicken nuggets on the plate, sprinkle some red pepper rings to decorate, stack the steamed buns and put them aside.

Tips:
1. Light soy sauce, dark soy sauce and oyster sauce are relatively salty, just add a little salt to feel just right, so as not to be too salty.
2. While the chicken is stewed, you can use an electric baking pan to fry the steamed buns, which is not easy to fry.