Braised grouper chicken with ginger and scallion(jiang cong men shi ban yu ji )

Braised grouper chicken with ginger and scallion

Introduction:

"Fish and chicken, that is fish chin, has nothing to do with chicken. As for why it is called fish and chicken, I don't know. Anyway, people here call it that. Fish chicken is the part of fish belly with gills. Due to regular exercise, the meat is very delicious and tender. I killed a big grouper at the fish stall I used to go to. I happened to pass by. It's a big fish. I asked me to buy it and try it. I said I'll give you a piece of fish and chicken, 45 kilos. After a look, it was about two Jin, so I bought half of it and went back to stew it with ginger and scallion. It tasted very good. It's good. It's more than enough every year. "

Production steps:

Materials required:

Fish and chicken: one piece

Ginger: right amount

Scallion: right amount

Red pepper: right amount

Raw powder: appropriate amount

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

technology:

Production time: 10 minutes

Taste: Original

Chinese PinYin : Jiang Cong Men Shi Ban Yu Ji