Stewed black-bone chicken with mushrooms and mushrooms
Overview
In fact, I haven't finished the stewed lamb head meat yet, so I've had enough. In exchange for meat, I took out the black-bone chicken from the refrigerator and that was it. Take a small half and stew the bamboo shoots and mushrooms with it to eat.
Tags
Ingredients
Steps
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Peel the shells of the bamboo shoots, wash them and blanch them in cold water.
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Boil the pot for 5 minutes.
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Soak the bamboo shoots in cold water, give the bamboo shoot tips to mother, and break the other parts into small pieces.
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Cut the black-bone chicken into pieces and wash.
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Blanch the water in a pot under cold water.
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Just boil the water, wash off the scum and set aside.
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Wash the mushrooms and cut them into two pieces.
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Slice the soaked ginger and cut the green onion into cubes.
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Heat the pan with cold oil and add peppercorns and star anise.
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Add sugar and stir-fry.
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Add chicken pieces and bamboo shoots and mushrooms and stir-fry.
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Fry evenly and add light soy sauce.
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Sauté evenly and add onions.
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Fry evenly and add salt.
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Stir well and add purified water.
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Cover the pot, bring to a boil over high heat, and simmer over medium-low heat for 40 minutes.
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Turn off the heat and add the chopped green onion.
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Finished product.
