Simple chicken leg stewed with mushroom(jian yi ji tui dun mo gu )

Simple chicken leg stewed with mushroom

Introduction:

"It's very simple but absolutely delicious - the chicken leg stewed in pressure cooker is fast, rotten and easy to cook. It's easy to operate, save time and satisfy appetite!"

Production steps:

Step 1: buy the pipa legs, thaw and soak in cold water for about 30 minutes, wash off the blood and rinse clean. (the demo is 5)

Step 2: blanch chicken legs in cold water. Blanch for 7 months. Remove the foam from the surface with hot water. Put it in the colander, and be sure to control the moisture.

Step 3: cut the onion, ginger and garlic and get ready.

Step 4: cooking wine, soy sauce and vinegar are ready. (you don't need to put oil consumption. Even simple cooking wine and soy sauce are delicious.)

Step 5: prepare the washed mushrooms for water control.

Step 6: make a frying pan, add a little oil, onion, ginger and garlic, stir fry the chicken leg over medium heat, add cooking wine + a little soy sauce + 2 tbsp sugar + proper oil consumption, continue to stir fry, add mushrooms, stir fry until all ingredients become dry and discolored, then pour hot water over chicken leg, point a drop of vinegar (to remove fishy smell), open the pan and bring to a boil for about 5 minutes, add 5 tbsp salt and stir fry well Pressure cooker, 15 minutes later, you can eat delicious chicken stewed mushroom. Is it very convenient?

Materials required:

Pipa legs: 10

Mushroom: right amount

Onion, ginger and garlic: right amount

Cooking wine: moderate

Soy sauce: a little

Oyster sauce: right amount

Vinegar: 2 drops

Salt: 5 teaspoons

Sugar: 2 teaspoons

Precautions: 1. When blanching chicken legs, put cold water into chicken legs and fire. Remember not to use hot water, cold chicken leg will shrink when it is heated, which will affect the taste. 2. Blanched chicken legs should be washed with hot water to remove the floating foam. At this time, remember not to use cold water to wash. The cold of hot chicken legs will affect the taste. 3. Add hot water to the stewed chicken leg. It's better to add enough water at one time. Don't add cold water in the middle of the stew. Add hot water. 4, chicken itself is very easy to cook, especially the pressure cooker stew, do not take too long, too bad words absolutely affect the taste! 5. The easier way is to put all the ingredients into the pressure cooker together after blanching the chicken legs. Add hot water and it will be OK after 20 minutes!

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jian Yi Ji Tui Dun Mo Gu