Method:Frying




Raw material

Only young chicken 350 grams, dried cloud ear (tremella fuciformis) 75 grams, tender garlic stem, red pepper each 20 grams, Jiang Pian, minced green onion each 10 grams, Shao liquor 20 grams, refined salt 3 grams, monosodium glutamate 1.5 grams, wet starch 20 grams, soup 75 grams, oil 500 grams.


Manufacture

1st, the red pepper, the tender garlic stem cuts Large expanse. The young chicken trowel cuts only Large expanse. The tremella fuciformis rips Cheng Xiaopian.
2nd, the chicken piece with refined salt 1 gram, the Shao liquor 10 grams mixes evenly gets interested, uses the wet starch to mix evenly the starching again. In the pot puts the oil to burn to four maturely, gets down enters the chicken piece to disperse slippery to ripe, pours into the colander.
3rd, in the pot puts the oil 40 grams, gets down enters Jiang Pianchao to be fragrant, gets down enters the tremella fuciformis, the red pepper, the tender garlic stem, the Shao liquor, the soup, fine to fry with salt, gets down enters the chicken piece slightly to fry gets interested, adds the monosodium glutamate, the minced green onion to fry uniform, chargging namely becomes.


Characteristic

The pulp is fresh and tender, soup thick tasty.


Operation prompt

The chicken piece starching must be uniform.

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