Huaiyang cuisine chef teaches you 8 small roosters 12 pounds of mushrooms a pot of roast, both to relieve hunger, mushrooms and clear the lungs

material:

8 small roosters, 12 pounds of mushrooms, 50 grams of green pepper, 50 grams of red pepper, 50 grams of green garlic.

seasoning:

Rapeseed oil 750 g, ginger slices 50 g, garlic 40 g, white wine 30 g, light soy sauce 200 g, dark soy sauce 100 g, salt 50 g, sugar 50 g, water starch.

method:

1. Slaughter and wash the baby rooster and chop it into appropriately sized pieces;

2. Change the mushroom into an appropriate size of the piece, cut the green and red pepper into hob pieces, shoot the garlic head, and cut the green garlic into sections for later;

3. Heat a large pot and add an appropriate amount of water;

4. Pour the mushrooms into a pot and blanch the water, boil the water and then boil for one minute;

5. Fish out the mushrooms to cool them;

6. Pour into the tray and set aside;

7. Heat a large pot and add 750 grams of rapeseed oil;

8. Place 50g sliced ginger into a pot and sauté until fragrant;

9. Sauté the chicken nuggets into the pot;

10. Sauté the chicken until it is tightened, then cook a little white wine;

11. Adjust in turn 200 grams of raw soy sauce and 100 grams of old soy sauce;

12. After sautéing the chicken until it is colored, add an appropriate amount of water;

13. Pour the blanched mushrooms into the pot;

14. Add 50 grams of salt and 50 grams of sugar;

15. Cover and turn to medium heat and heat for 20 minutes;

16. Add the beaten garlic;

17. Then add green and red pepper and stir-fry well;

18. Add a little green garlic into the section;

19. Drizzle in an appropriate amount of water starch to thin the mustard;

20. Stir-fry evenly, sprinkle 30g of white pepper;

21. Immediately after pouring a little oil;

22. Out of the pan and onto the plate.

▲Chef Tips:

1. Before the mushrooms are fired, blanch the water to remove the bitter taste.

2. Freshly slaughtered small rooster, directly under the pot to fry, do not need too many spices, keep the original flavor of the fresh flavor.