Braised vegetarian chicken with duck leg

Braised vegetarian chicken with duck leg

Introduction:

"My private dish is an improved version of beer duck. The plain chicken in it is the best."

Production steps:

Step 1: cut the duck leg into pieces and blanch it with pepper water.

Step 2: slice the plain chicken and fry it golden on both sides. Cut one piece into two pieces.

Step 3: cut green and red pepper into pieces.

Step 4: fry the fat part of the duck with oil first, then stir fry together until the oil comes out, add dry red pepper, ginger slices, star anise and bean paste, stir well.

One and a half spoonfuls of beer, one and a half spoonfuls of raw sugar, one and a half spoonfuls of stew.

Step 6: turn the frying pan to collect the juice, put the green and red pepper slices, and put some chicken essence or MSG out of the pan.

Materials required:

Duck leg: two

Plain chicken: one

Green pepper and red pepper: one for each

Dry red pepper: right amount

Ginger slices: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Bean paste: 1 tbsp

Soy sauce: 1 tbsp

Soy sauce: a spoonful

Salt: right amount

Sugar: right amount

MSG: 1 teaspoon

Beer: half a bottle

Caution: when frying plain chicken, be careful, medium heat, fry for a while and then reactionary, otherwise it is easy to stick to the pot

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy