Several Must-Try Dishes: Delicious and Mouthwatering, Easy to Make, Loved by Adults and Children
Ingredients: Enoki mushrooms 400g, two spoons of Doubanjiang (fermented broad bean paste), 1 small spoon of salt, 1 spoon of soy sauce, appropriate amount of edible oil, one bowl of water, scallion or cilantro (optional);
Instructions
1. Cut off the root of the enoki mushrooms and rinse them clean, draining the moisture;
2. Add appropriate amount of edible oil to the pot;
3. Heat the oil and sauté two spoons of Doubanjiang until fragrant;
4. Add one spoon of soy sauce, one spoon of sugar, one small spoon of salt and one bowl of water, bring to a boil; the water doesn't need to be much;
5. After the water boils, add the enoki mushrooms, if there aren't any, don't worry, they will release water as they soften;
6. Bring to a boil again, when the enoki mushrooms are soft, taste for saltiness, add more salt if needed;
7. Add scallions or cilantro, turn off the heat!
8. Plate and enjoy, spicy and enjoyable, super satisfying for a meal okay!
Private Family-Style Chicken
Ingredients: Chicken, potatoes, onions, bell peppers, dried red chili peppers, Sichuan peppercorns, star anise, Doubanjiang (fermented broad bean paste), ginger, garlic, (liaju - Chinese rice wine), beer, MSG
Instructions:
1, Cut the chicken into pieces, slice the potatoes into knife-cut pieces (don't make them too small, or they'll turn into mashed potatoes), slice the bell peppers, and slice the onions;
2, Boil water in a pot, after the water boils, add 2 slices of ginger and (liaju - Chinese rice wine), 2 Sichuan peppercorns, and the chicken, cook for 1 minute and then remove;
3, Sauté in a separate pan, heat oil over low heat, add Sichuan peppercorns, star anise, and dried red chili peppers, sauté until fragrant;
4, Add ginger and garlic, when the aroma comes out, add the chicken, add (liaju - Chinese rice wine), and stir-fry;
5, Add one spoon of Doubanjiang (fermented broad bean paste), stir-fry until combined, then add the potatoes, add some soy sauce, and stir-fry together;
6, Pour in a pint of beer, enough to cover the chicken, bring to a boil over high heat, then reduce heat and simmer until the broth is left with just a little more than 1/3; then add the bell peppers and stir-fry evenly, continue to cook;
7, Stew until the broth thickens, add the sliced bell peppers, minced garlic, and salt, stir-fry, and add a little water to steam (the water here is the amount of the final broth);
8, Control the amount of sauce to your liking, add MSG or chicken broth powder to finish.
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