Chicken wings with fermented bean curd and beer(fu ru pi jiu ji chi )

Chicken wings with fermented bean curd and beer

Introduction:

"Honey, if you want to eat something normal, you can have it stewed in brown sauce, but you still add fermented milk, and there are just a few tins of beer, so you change the clear water into beer, and then you get this one - fermented milk beer chicken wings. When I eat, I deliberately ask baby: This is a normal way to eat, how does it taste? "Well! It's delicious and the color is attractive. " The baby replied with a serious face

Production steps:

Step 1: prepare the ingredients.

Step 2: Boil the water in the pot, blanch the chicken wings, and take them out.

Step 3: stir fry shallot, ginger, chili, aniseed and fragrant leaves with oil.

Step 4: pour in the chicken wings and stir fry.

Step 5: add rock sugar and continue until the wings turn yellow.

Step 6: add a spoonful of decayed milk.

Step 7: continue to stir well.

Step 8: add a spoonful of soy sauce.

Step 9: a spoonful of soy sauce.

Step 10: continue to stir fry.

Step 11: dissolve the rock sugar, color the chicken wings, and add a can of beer.

Step 12: boil over high heat until the soup is thick.

Step 13: add chicken essence and sesame oil, stir well, sprinkle a little garlic and coriander, turn off the heat.

Materials required:

Chicken Wings: 15

Beer: one can

Sufu juice: 1 teaspoon

Scallion: right amount

Ginger: right amount

Large material: moderate amount

Fragrant leaves: appropriate amount

Pepper: right amount

Old style: moderate

Appropriate amount: rock sugar

Chicken essence: appropriate amount

Garlic sprouts: right amount

Coriander: moderate

Sesame oil: appropriate amount

Note: 1. Add rotten milk, salty enough, no more salt. 2. It's OK to cook the chicken wings in a big fire. There's no need to turn down the fire, because the chicken wings are easy to cook, and the color of the soup will be very beautiful. 3. Add some sesame oil to make the dish taste better.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Fu Ru Pi Jiu Ji Chi