Stewed mushroom with chicken leg(ji tui dun jun1 gu )

Stewed mushroom with chicken leg

Introduction:

"This time, the leg of Pipa was not cut into small pieces. The whole stew was made with two pairs of pickled mushrooms and a handful of wild Auricularia auricula. The stewed chicken legs were tasty, the meat was rotten, and the mushrooms were chewy. The wild Auricularia auricula was crisp, and the white rice was really delicious."

Production steps:

Step 1: wash the legs of the pipa, pierce a few holes in the skin with scissors, and the tip of the scissors goes deep into the inside of the meat. It's better to pierce the bone. Rotate a few times inside to separate the meat from the bone, but the surface is still intact. The purpose of this is to make the meat taste better in the later curing and cooking process

Step 2: soy sauce, oyster sauce, salt, ginger, cooking wine, a small amount of water into the basin

Step 3: knead with hands, pour the sauce into the meat through the edge of the knife, marinate for 20 minutes

Step 4: remove impurities from Lentinus edodes, wash it twice, and soak it in warm water

Step 5: the wild Auricularia auricula is also soaked well in advance

Step 6: seasoning ready

Step 7: put the pickled chicken leg into the pot together with the sauce and seasoning. Pour the water for soaking Lentinus edodes into the pot, and then pour in cold water. The water can be higher than chicken leg

Step 8: after boiling, skim the foam slightly, cover and cook for 15 minutes, put the pickled Lentinus edodes and Auricularia auricula into the pot, stir well, cover and simmer for 20 minutes

Step 9: collect the soup and prepare for the pot

Step 10: pack and eat

Materials required:

Pipa legs: 8

Lentinus edodes: two

Black fungus: one

Jiang: one piece

Garlic: Several petals

Star anise: two

Tangerine peel: two pieces

Chinese prickly ash: Several

Water for soaking mushrooms: a bowl

Water: moderate

Salt: right amount

Soy sauce: 40g

Oyster sauce: 20g

Cooking wine: 20g

Note: prick the chicken leg with scissors and rotate it in the meat for a few times to separate the meat from the bone. From the surface, the chicken leg is still intact, but the inside is easy to taste; the water soaked with Lentinus edodes is used to stew the chicken leg, which can increase the aroma.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ji Tui Dun Jun1 Gu