Three Cups of Shamisen
1.
Pleurotus eryngii is washed and cut into small pieces, potatoes are peeled and cut into small pieces, Taiwan sausages are cut into small pieces with a hob, and other ingredients are washed and cut.
2.
Put sesame oil in the wok, add Taiwan sausages, and fry on low heat.
3.
Add green onion, ginger, garlic and stir fry for a fragrance.
4.
Add potato cubes and oyster mushroom cubes, stir fry over medium-low heat, so that they are covered with oil.
5.
Add mirin and soy sauce in turn, stir-fry evenly, add 1 cup of water, cover and simmer for a while.
6.
Collect the juice over high heat, add the washed nine-layer pagoda leaves, turn off the heat, and mix well.
7.
Just put it in the plate.
Tips:
❤ Jingxin reminds ❤
1. The original three cups of chicken is a cup of sweet wine (or mirin), a cup of sesame oil, and a cup of soy sauce. To show my determination to lose weight, I reduced the sesame oil to half a cup and added half a cup of sweet wine (or mirin).
2. If you don’t have mirin at home, you can try to put rice wine, if you can’t find it, you can use rice wine with rock sugar. I personally feel that the sugar in mirin can have the effect of flavoring and brightening, so it should not be omitted.
3. The amount of the three cups should be adjusted according to the amount of ingredients. Like I didn't have much this time, I used a small wine cup as a measuring device. If there are more materials, it can be increased as appropriate. What is important is the ratio of the three liquids. (Don’t use beer mugs for measuring cups)
4. The authentic three-cup chicken actually does not add water. It relies on the water of the chicken itself. Today, it is not chicken. It feels that potatoes and other water will not come out, and I am afraid that the pot will burn out. So I added a glass of water without authorization. Everyone follows their own ingredients. Dispose of it with pots and pans as appropriate.
