How to make braised chicken nuggets (Northwestern style)

• 

  1.Cut chives and green onions.Slices of ginger

• 

  2.Prepare peppercorns, star anise, cinnamon, fennel and white peony root

• 

  3.Change the rapeseed with a knife and set it aside (boil it with water later)

• 

  4.Chop the chicken into pieces (don’t chop it with your hands! ! ! )

• 

  5.Use starch and eggs to coat the paste (the paste is slightly thicker)

• 

  6.Fry until golden in 5% oil

• 

  7.Fry well and press it into a basin for later use (press it with a plate)

• 

  8. Leave oil in the pot, sauté ginger slices, green onion segments, star anise, cinnamon bark, and Angelica dahurica.Cook in cooking wine and vinegar.Add enough water to cover the chicken in the basin, and season with the above seasonings (salt, sugar, chicken essence, MSG, pepper, thirteen spices, cooking wine, dark soy sauce (2-3 drops, just adjust the color appropriately), light soy sauce

• 

  9.Sprinkle fennel and Sichuan peppercorns on the fried chicken

• 

  10. Pour the prepared soup into a basin, use a steamer to inflate it and time it.Steam for 35 minutes

• 

  11. Boil the rapeseed in water and stir-fry seasoning (salt, Sugar, chicken essence, MSG) for later use

• 

  12. Pour the whole soup Thicken the sauce in the pot

• 

  13. Place the chicken pieces on the plate and place the rapeseed.Pour over the thickened soup and sprinkle with chives