The Dragon's Head is Up————roasted Chicken with Lotus Root and Lotus Root
1.
First cut the drumsticks into large pieces, soak in cold water for 1 hour, wash and drain. Add marinated chicken ingredients A: 1 egg white, 1/2 porcelain spoon of starch, stir well, then marinate for 15 minutes.
2.
Slice the lotus root and green and red pepper.
3.
Wang Zhi and rose fermented bean curd.
4.
Add 4 pieces of fermented bean curd with a little water to make fermented bean curd juice.
5.
Add marinated chicken ingredients B to the chicken: 1 large porcelain spoon of cooking wine, 2 large porcelain spoons of light soy sauce, 1 porcelain spoon of white sugar, 1/4 teaspoon of chicken essence, 1/4 teaspoon of white pepper, 1/4 teaspoon of rose water, sesame oil 1 porcelain spoon. Stir well and marinate for 20-30 minutes.
6.
Heat the wok until it smokes, add half a pot of salad, add a little ginger under the cold oil, stir fry a few times and add the chicken nuggets. Stir-fry over medium-low heat until the chicken is white.
7.
Add hot water, because you need to add lotus root, more water is added, just after the chicken. At the same time, pour in the remaining fermented bean curd juice. After boiling, skim off the foam and turn to low heat.
8.
Simmer until the soup reaches 1/2 of the chicken, add lotus root slices.
9.
Keep the heat on low until the soup is almost dry. Pour in the green and red peppers and 1/4 teaspoon of chicken essence. Stir-fry evenly and collect the juice over high heat. After collecting the thick, it can be installed on the plate.
Tips:
1. The fermented bean curd juice is very salty, so decide whether to add salt according to your taste.
2. The color I made is not very red, because 1 porcelain spoon of soy sauce is added when the stew, and the tears are running. You don't need to add it.
