Stewed chicken with Konjac(mo yu dun ji bu yong yi di you de jian fei rou cai )

Stewed chicken with Konjac

Introduction:

"After a winter, it's estimated that a lot of people's fat has grown to their bodies unconsciously. When they find that the buttons of their pants can't be buttoned up, it's too late to regret that they are greedy. I believe that most beautiful women are concerned about how to eat delicious and healthy without getting fat. Who says that fish and bear's paw can't have both? This konjak stew chicken is a meat warming dish that is warm and warm. It's awesome and nutritious, and it doesn't need to worry about getting fat. Konjac absorbs the delicious flavor of chicken. The chicken is tender and delicious, but the simple seasoning is absolutely rich in sauce flavor. "

Production steps:

Step 1: 1. Cut the chicken into small pieces, set aside with water, scallion, garlic and ginger. Cut the konjac into flower knife. First, cut the konjac into thick strips, and then put a knife in the middle of the strip, and then put one end of the konjac through the gap. Blanch the processed konjac

Step 2: 2, pan without oil, put the chicken skin down into the chicken, low heat, you will see the chicken oil oozing slowly

Step 3: 3. Fry until golden on both sides, add onion, ginger and garlic and saute until fragrant. Add a spoonful of Pixian bean paste and stir well

Step 4: 4, cooking wine, soy sauce, juice into the pot, add ingredients, pepper, rock sugar, salt, bring to a boil

Step 5: 5. Pour the boiled konjac and chicken together with the soup into the pot and simmer for half an hour. Add the garlic leaves and pepper powder. Add the juice over high heat.

Materials required:

Chicken: right amount

Konjac: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Pepper: right amount

Soy sauce: moderate

Pixian Douban sauce: right amount

Cooking wine: moderate

Large material: moderate amount

Rock sugar: right amount

Pepper: right amount

Note: [tips] 1. Frying chicken in a small fire, making full use of the fat of the meat itself, can fry the meat until golden. 2. Pixian Douban has a salty taste, so the salt should be adjusted according to personal taste. 3. I don't like spicy food, so I think it's more delicious when I add pepper. I don't like it. 4. Stewing in a small tile pot can make the dishes more delicious. 5. Konjac blanching water can make konjac taste more vigorous and remove astringency effectively. [life tips] - how to make konjac taste better? Konjac is really a good thing. It not only tastes good, but also detoxifies. But it's not tasty. How can we make konjac taste well? 1. A flower cutter. In addition to the above methods, you can also use a knife to change the konjac into your favorite flower knife shape. 2. Frozen konjac. I believe everyone has eaten frozen tofu. The reason is the same. The frozen konjac is like a sponge full of honeycomb, which can fully absorb the taste of the soup.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Mo Yu Dun Ji Bu Yong Yi Di You De Jian Fei Rou Cai