Braised taro chicken(hong shao yu er ji )

Braised taro chicken

Introduction:

Production steps:

Step 1: heat the oil in the pan, wait for the oil to mature 7-8, add the chicken, stir fry

Step 2: add watercress, pepper particles continue to stir fry, until fried out of pepper flavor

Step 3: cut the taro into pieces, press for 2 minutes in a pressure cooker, pour out the water and rinse with cold water

Step 4: taro, chicken into the pressure cooker, add water, water height is two-thirds of the vegetable height. Don't forget the dishes. The soup is too much to taste. Add star anise and other spices, soy sauce. Press for 10 minutes (I don't like very soft chicken) and let it cool naturally.

Step 5: add green pepper, salt and monosodium glutamate to taste, then out of the pot

Step 6: Sprinkle with Scallion after the pot

Materials required:

Chicken: half

Taro: 1000g

Douban: moderate

Soy sauce: right amount

Star anise: right amount

Thirteen spices: appropriate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

MSG: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Green pepper section: moderate amount

Note: cut the taro into pieces, press it in a pressure cooker for 1-2 minutes, pour out the water and rinse with cold water. The soup of taro chicken made in this way will not be sticky, and the cooking time will be increased according to the soft and hard degree of the food you like. My family likes chewy chicken, so 10 minutes is enough. And then wait for self heating cooling, so it's tasty and not too bad

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Yu Er Ji