Health benefits
Cinnamon: mild
White sugar: low in protein
Ingredients
Chicken ( 1 ) | Ginger slices , scallions ( a little ) |
Sichuan peppercorns, chili peppers ( Appropriate amount ) | Geranium leaves ( 2-3 pieces ) div> |
Cinnamon ( 1 small piece ) | Cooking wine ( 10g ) |
Pixian Doubanjiang ( 2 tablespoons ) | Beer ( 2 cans ) |
Light soy sauce ( a little ) | White sugar ( appropriate amount ) |
Konjac Tofu ( 1 piece ) | Green and red peppers ( 2 pcs ) |
Recipe of Beer Konjac Chicken Stew
1.Soak the chicken several times to remove the blood, drain the water and set aside
2. Heat the pot, pour oil, add pepper, bay leaves, cinnamon, onion, ginger and garlic and saute until fragrant
3. Add the chicken pieces and stir-fry until they change color.Pour a spoonful of cooking wine along the edge of the pot and 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 bean paste (the spiciness can be increased or decreased according to personal preference)
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7.Pour 2 cans of beer to cover the chicken pieces, cover the lid and bring to a boil
8.After the water boils, add the konjac tofu cut into small pieces
9.Add a little sugar and light soy sauce to taste, cover and continue to boil, then turn to medium heat and simmer for 30-40 minutes.
10.Pour in the green and red peppers and stir-fry a few times before serving, plate and serve !
11. It’s fragrant and hot!
12.It smells so good, let’s have a chicken leg first
13.Yummy!
14.The konjac tofu is very tasty and satisfying every bite.
6.Stir well and stir-fry
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