Recipe: Bean paste, potato, chicken nuggets

Home Cooking Recipe: Bean paste, potato, chicken nuggets

Notes:

At first, my grandmother especially liked to eat "June Xiang" bean paste, she let me also taste a bit, really thick and delicious. This time, I cooked potatoes and cooked chicken. Without adding salt, I used the "June" and some dried and fresh peppers. It was very successful!

Ingredients:

Steps:

  1. Wash the chicken legs with bones, remove the subcutaneous fat with the kitchen scissors, and then cut into the middle block (I think the cut chicken legs are better than the knife), soak the hot water for 50 minutes, soak the bleeding water, spare

  2. Wash the potatoes and peel them into cubes, pour them into hot oil and fry them until the surface is slightly coke (if you like to eat soft potatoes, just boil water), drain and drain.

  3. Sliced ​​pepper, sliced ​​ginger, sliced ​​green onion, dried chili, washed, fresh pepper, spare

  4. After the oil is hot, sauté the onion, ginger and dried chili, pour in the chicken leg and stir fry over the fire. At the same time, add two spoonfuls of soy sauce, two tablespoons of cooking wine, one spoonful of soy sauce, color seasoning, stir fry evenly.

  5. Then put two tablespoons of 'June' bean paste, split red pepper, pepper, and two tablespoons of white sugar, stir well

  6. Add a small amount of water and cook for 5 minutes on medium heat (while sizzling)

Tips:

A. Chicken leg meat must first use hot water to soak the bleeding water, or add some ginger slices to lick. B. How much douban sauce, pepper, and sugar are placed, you can taste it while you taste it. C. Burn the deboned chicken legs, pay attention to the heat and time, the medium fire does not exceed 10 minutes in total, and you must constantly stir fry, which can not only taste good, but also ensure the tenderness of the chicken legs.


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