What is the practice of roast chicken with Pleurotus eryngii?

Roasted chicken with Pleurotus eryngii is a delicious stew. Cooking this dish at home is to burn chicken and Pleurotus eryngii together. I think this way Pleurotus eryngii can absorb excess oil, and it will make the meat taste more delicious. Take a bite, it is soft and smooth, and it is especially delicious.

1. raw materials:

3g of chicken leg meat, 1g of Pleurotus eryngii and 5g of carrot, and appropriate amounts of red pepper, pepper, aniseed, star anise, onion, ginger and garlic, salt, rapeseed oil, soy sauce, cooking wine and monosodium glutamate.

2. Practice:

1. Chop the chicken leg into small pieces.

2. Slice Pleurotus eryngii into wide strips.

3. Cut carrot into wide slices.

4. Cut pepper and onion, slice garlic and shred ginger.

5. Heat the pan, pour in a proper amount of rapeseed oil, fry until cooked, add pepper, anise, onion, ginger, garlic and pepper to stir-fry until fragrant, then add chicken pieces and stir-fry, then add a proper amount of cooking wine and water, and stew for about 1 minutes.

after p>6.1 minutes, add Pleurotus eryngii and carrot slices, stir-fry until Pleurotus eryngii is soft, add salt, light soy sauce, cover and stew over low heat.

7.

When the soup in the pot is not enough, add a little monosodium glutamate for seasoning, and stir it evenly before serving.

roast chicken with Pleurotus eryngii is not afraid of jokes. As a chef, I heard this dish for the first time. I have never cooked it myself or seen it cooked by others, but chefs are curious about new dishes, and I will think about some characteristics of this dish in my heart, because we are exposed to more ingredients, and we all know it better, but we have never cooked it like this.

Ingredients: one Sanhuang chicken (1.6-2 kg chicken is tender), 3g Pleurotus eryngii

Seasoning: 1 (5g millet pepper, 3g green pickled pepper, 2g Jiang Mo, 2g minced garlic), 2 (2g soy sauce, 2g oyster sauce, 2g yellow wine, 1g white pepper, etc. Scratch the chicken pieces with 5 layers of hot oil and take them out for later use. Add a little salad oil to a clean pot, heat them, add seasoning 1 and stir fry them, add seasoning 3 and stir fry them evenly, pour pepper oil into the pot and sprinkle with chopped green onion.