Fried black fungus with plain chicken(su ji chao hei mu er )

Fried black fungus with plain chicken

Introduction:

Production steps:

Step 1: cut the chicken into pieces, rinse the black fungus and set aside.

Step 2: pour a little more oil into the pot and fry the chicken one by one.

Step 3: fry until it's a little swollen, then put it into a bowl with water.

Step 4: pour in a small amount of oil and stir fry black fungus.

Step 5: after the black fungus softens, put the chicken into the pot, stir fry gently, then put star anise, soy sauce, soy sauce and sugar.

Step 6: cover the pot and simmer for 5 minutes over medium heat. Add a little salt and stir fry well.

Materials required:

Auricularia auricula: 10g

Plain chicken: 250g

Star anise: 2

Soy sauce: 1 tbsp

Raw soy sauce: 1 tbsp

Sugar: right amount

Oil: 1 tbsp

Salt: right amount

Note: 1. After frying, the chicken must be soaked in water. In this way, the chicken can absorb water and taste soft. Plain chicken can not be fried, taste a little worse, but less oil is good for the body. Sometimes I don't cook it. 2. Plain chicken is rich in protein, which not only contains 8 kinds of amino acids, but also has high nutritional value. The lecithin contained in plain chicken can remove the cholesterol attached to the blood vessel wall, prevent vascular sclerosis, prevent cardiovascular disease and protect the heart. It also contains a variety of minerals to supplement calcium, which is very beneficial to the bone growth of children and the elderly. 3. The content of iron in Auricularia auricula is very rich, so often eating Auricularia auricula can nourish the blood and keep the face, make the skin ruddy and radiant, and prevent iron deficiency anemia. The colloid in Auricularia auricula can absorb and concentrate the dust and impurities remaining in the human digestive system and discharge them out of the body, so as to play the role of clearing stomach and bowel. Auricularia auricula also has significant dissolving function on gallstones, kidney stones and other endogenous foreign bodies.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Su Ji Chao Hei Mu Er