It's just good to have some sauerkraut in cold winter(han dong lai dian suan cai gang gang hao suan tang ji )

It's just good to have some sauerkraut in cold winter

Introduction:

"Chicken in sour soup" is another dish learned from the menu. Speaking of sourdough chicken, I asked Papa if he wanted to try sourdough chicken. His reaction was flat: is it delicious? Different places, different tastes. But I'm looking forward to this chicken in sour soup. With the sour taste of sauerkraut, I'm sure I'll like it. People who love sour taste are giggling at the moment... All of a sudden, he said: if you want to do it, you need to go shopping... Ouch, ouch... Some mark squats silently in the corner, grows mushroom... Later, later... On Sunday, Papa and Mama went shopping and came back to buy in the market. A phone call came back and asked me what I needed to cook? Listen to that sweet heart... And then, there is the sourdough chicken made by Lao Yang and me... Never thought that an ordinary Chinese cabbage, after a period of time of pickling, under the effect of magical transformation force, will change into a fascinating sour taste, and the pleasant flexible taste. Mm-hmm. it's just good to have some pickled cabbage in cold winter... It was in the cold winter that I fell in love with the warm acid... In the cold winter, let's have a happy warm winter

Production steps:

Step 1: use pepper to boil water in advance for boiling chicken.

Step 2: blanch the chopped chicken in pepper water and drain. Prepare sour chicken soup and other accessories.

Step 3: cut the dried pepper and pickled pepper, peel the garlic and slice the ginger. Soak sauerkraut for 10 minutes, wash and blanch, squeeze dry and cut into sections.

Step 4: put the oil in the pan and fry the chicken until brown.

Step 5: add ginger, garlic, dried pepper, pickled pepper and thirteen spices, stir well.

Step 6: add sauerkraut and stir fry.

Step 7: saute sauerkraut, pour in cooking wine and soy sauce.

Step 8: submerge ingredients with water and bring to a boil.

Step 9: cook chicken in low heat for about 15 minutes and season with a little salt

Materials required:

Chicken: 1 / 2

Sauerkraut: 1 / 2

Dried pepper: 3

Pickled peppers: 6

Garlic: 1 / 2

Ginger: 1 yuan

Pepper: 1 teaspoon

Thirteen spices: 1 teaspoon

Cooking wine: moderate

Soy sauce: a little

Salt: a little

Note: [CSY warm tips] tips: 1. It should be noted that the chicken blanching water with pepper boiling water, to fishy extract fresh, and then drain water fried chicken. 2. Stir fry sauerkraut and chicken for a little longer. Sauerkraut is a kind of pickle. Stir fry in oil can make the taste and taste better. 3. It's not recommended to stew until it's crispy. It's a bit chewy and delicious.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Han Dong Lai Dian Suan Cai Gang Gang Hao Suan Tang Ji