Cheet’s Blog

主料: 鸡腿肉(400g)

辅料: 东北榛蘑(半小盒) 和/或 [香菇(适量)],葱白(2根), 姜(1大片)

调味料: 白糖(1小勺), 料酒(1小勺), 生抽(1大勺), 辣椒(1个), 八角(半个)

30min - 5prep - £1.50

做法:

1. 榛蘑/香菇提前泡好, 鸡腿肉切小块.
2. 锅中加油, 用葱, 姜, 辣椒爆锅. 下鸡肉把鸡肉炒到变色, 加入泡蘑菇的水(滤掉残渣), 水要没过肉. 大火将锅烧开, 然后改中小火慢炖。
3. 进入慢炖阶段后，加入八角, 白糖, 料酒和生抽。加入榛蘑/香菇，然后就慢慢炖, 留汁出锅。

This entry was posted on Monday, March 19th, 2012 at 1:17 am and is filed under 我的菜谱. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.