Casserole with tea, fungus and chicken feet

Casserole with tea, fungus and chicken feet

Introduction:

"Tea sauce with Auricularia auricula chicken feet, Auricularia auricula is absolutely delicious, let people directly eat Auricularia auricula just think of eating chicken feet."

Production steps:

Step 1: dry Auricularia auricula, wash and wait for use, scallion. After removing the nails, use boiling water to "fly water" and then subcool the river.

Step 2: saute ingredients with oil, add chicken feet and stir fry, then add seasoning and stir fry until you smell the flavor of sauce and materials, then add noodle water (the best soup) to stew.

Step 3: when the water content is reduced by half, add Auricularia auricula and continue to stew.

Step 4: when the water content reaches 1 / 3, add the green onion section, and you're done.

Materials required:

Chicken feet: 700g

Auricularia auricula: 150g

Ginger slices: 4

Garlic: right amount

Scallion white: moderate

Scallion: right amount

Sha Cha sauce: 3 servings

Nanru: 1 / 2 portion

Oyster sauce: 1 portion

Peanut oil: right amount

Note: this dish has a slight spicy flavor, which is one of the characteristics of Sha Cha sauce. It also has the flavor of seafood, peanut and sesame. Auricularia auricula absorbs the taste of chicken feet and releases the gum layer. Auricularia auricula is very popular, but chicken feet become a supporting role.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Maotai flavor