1. Wash and cut the chicken into pieces;
2. Add 250 g of flour and 130 g of water to knead until you obtain a smooth dough, cover with plastic wrap and leave to rest;
< p >3. Heat the wok, pour in the oil, add the onions, ginger and garlic, add the chicken pieces and stir-fry4. add Add some light soy sauce and continue to stir-fry for about 5 minutes;
5. Add hot water until the chicken is covered, bring to a boil over high heat, cover the pan and cook for about 10 minutes;
6. Move Forward Soak the dried mushrooms, wash them and remove excess water;
7. Put the mushrooms in the pan and sauté them, add the compound. seasoning, cover the pot and continue to simmer over medium heat; (I used the compound seasoning is similar to Shisanxiang, which is also purchased in my hometown. There arenow many brands of compound seasoning in supermarkets, all of which are acceptable)
8. At this point, divide the rested dough into nine small pieces. Knead the dough into a round ball;
9. Roll it into small cakes;
10.10. The chicken in the pot is almost cooked. Because it's an old chicken, it needs to be cooked longer. The meat will be rotten and the chicken needs to be cooked before being put into the pancake. taste it before you decide;
11. Put the lettuce in the crepe before putting it in (I wasn't planning on putting lettuce at first, but my family told me to put some in, I tried lettuce, so I got it also tried it My mother-in-law doesn't like chicken, so she likes to eat lettuce and mushrooms ;)
12. Check if there is enough water in the pan before sticking the pancake, because you can't flip the vegetables in the pan after putting the pancakes on it, soif the water content is low, the bottom will be burned. You need to add a little hot water, just enough to almost cover the vegetables in the pan. a circle of pancakes around the edge of the pan, with half of the pancakes on the bottom. On the dish, the soup can directly touch the pancake batter, cover the pot, and after about 10 minutes, the pancake is cooked and the juice. is reduced and it is ready to be removed from the pan.
13. After the pot is boiled, you can put it on a plate and start eating.
14. This pot of fragrant ground chicken patty is not made in a pot, but it is still very fragrant
Preparation materials: chicken, eggplant, sweet potato vermicelli, flour; , green onion, ginger, pepper, star anise, dried chili pepper, light soy sauce, soy sauce, oyster sauce, cooking wine, salt. 1. Add flour to water to form a smooth dough, cover with plastic wrap and let rise. 2. AjouPlace the chicken in a saucepan of cold water and add the cooking wine, blanch the foam, remove and rinse, drain and set aside; 3. Green onions, ginger, dried chili pepper, Sichuan peppercorns and star anise; 4. Heat the oil in a pan and fry the ingredients until fragrant. 6. Add salt, light soy sauce and soy; sauce and oyster sauce. Sauté over high heat for a while; 7. Add water to the pot, soak the chicken then add more water (the vermicelli absorbs a lot of water for 5 minutes, add the sweet potato vermicelli); . Peel the eggplant and tear it into long strips; 9. Tear it up Put the eggplant in the pot and cook over medium heat for 5 minutes 10. Add water to the small basin containing the dough (the dough will not stick to your hands);
11. Cut a small piece of dough and form a small pancake like this withc both hands; 12, stick a circle of small pancakes, cover the pan and simmer for 10 minutes. ;
13. Turn off the heat and sprinkle with a few garlic shoots for extra freshness.