The recipe for stewing chicken with beer and konjac

Health benefits

Cinnamon: Warm

White sugar: low protein

Ingredients

1 child chicken

Ginger slices, a little scallion slices

A moderate amount of Sichuan pepper and chili pepper

2-3 Fragrant Leaves

Cinnamon 1 small piece

Cooking wine 10g

2 tablespoons Pixian Douban Sauce

Beer 2 cans

Slight light soy sauce

Moderate amount of white sugar

1 piece of konjac tofu

2 green and red peppers

The recipe for stewing chicken with beer and konjac

1. Soak the baby chicken several times to remove blood, drain the water, and set aside for later use

2. Heat the wok and pour in oil. Add Sichuan pepper, chili peppers, cinnamon leaves, scallions, ginger, and garlic until fragrant

3. Stir fry the chicken chunks until they change color. Pour a spoonful of cooking wine along the edge of the pot, continue to stir fry and stir fry more

4. Pour a little cooking wine along the edge of the pot

5. Add 2 tablespoons of Douban Sauce (the spiciness can be adjusted according to personal preference, with a moderate increase or decrease)

6. Stir fry well and stir fry until fragrant

7. Pour 2 cans of beer into the chicken nuggets, cover with a lid, and bring to a boil

8. Add chopped konjac tofu after boiling water

9. Add some sugar and light soy sauce for seasoning, cover and continue to boil, then turn to medium heat and simmer slowly for 30-40 minutes.

10. Before cooking, pour in green and red peppers and stir fry a few times. Put them on a plate and start eating!

11. Fragrant and hot!

12. It smells good. Let's have a chicken leg first

13. Eat well!

14. Konjac tofu is very flavorful, satisfying every bite.

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