Stewed chicken leg with tomato juice
Introduction:
Production steps:
Step 1: remove the bone from the chicken leg. Be careful not to lose weight when removing the bone.
Step 2: dice the chicken leg, add wine, black pepper, pepper, ginger and garlic starch and marinate for 10 minutes.
Step 3: wash potatoes, peel and dice, wash tomatoes, peel and dice, and cut garlic into segments.
Step 4: heat the oil in the pan to 80%. Saute the pickled diced chicken.
Step 5: load the plate for standby (try not to shovel oil).
Step 6: stir fry potatoes with hot oil for 2 minutes.
Step 7: add tomato and garlic seedlings and stir fry until fragrant.
Step 8: stir fry with tomato sauce for 1 minute.
Step 9: add chicken leg soup and simmer until potatoes are soft and rotten.
Step 10: add smooth diced chicken and simmer for 2 minutes.
Step 11: add appropriate amount of salt to the juice.
Step 12: put it on the plate and the fragrance will come out.
Materials required:
Potatoes: 4
Tomato: one
Chicken leg: 2
Garlic sprouts: 3
Ginger: 2 tablets
Garlic: half
Pepper starch: right amount
Black pepper: moderate
Chicken essence: appropriate amount
Cooking wine: moderate
Salt: right amount
Ketchup: two teaspoons
Note: potatoes and chicken are mixed with the sweet and sour of tomato. It's delicious. Bibimbap in soup is super. Simple nutrition. Braised chicken leg with potato in tomato juice http://home.meishichina.com/recipe-edit-id-13453.html
Production difficulty: simple
Technology: stewing
Production time: 20 minutes
Taste: sour and salty
Chinese PinYin : Jian Dan Ying Yang Qie Zhi Men Tu Dou Ji Tui
Stewed chicken leg with tomato juice
Hawthorn kumquat pound cake. Shan Zha Jin Ju Pang Dan Gao
Black rice and red dates porridge. Hei Mi Hong Zao Zhou
Braised Tofu with mushrooms. Xiang Gu Shao Dou Fu
Onion tomato corn soup. Yang Cong Fan Qie Yu Mi Tang
Three delicacies from Northeast China (potato, eggplant, pepper). Dong Bei Di San Xian Tu Dou Qie Zi La Jiao