With makings
| Drumstick (lute leg) | 4 |
| Xianggu mushroom | 10 |
| Often smoke | 10 grams |
| Unripe smoke | 30 grams |
| Oyster sauce | 30 grams |
| Cooking wine | 15 grams |
| White sugar | 3 grams |
| Corn is amylaceous | 5 grams |
| White pepper | 1-2 gram |
| Green Chinese onion | A paragraph small mincing |
| Ginger | 3 |
| Garlic | 3 valve |
| Vegetable oil | 20 grams |
The practice of chicken of Xianggu mushroom evaporate
-
Fresh Xianggu mushroom is abluent section.
-
Lute leg is abluent bone.
-
Leg of the following lute cuts bone small reserve.
-
Join in chicken unripe smoke, often smoke, oyster sauce, cooking wine, white sugar, corn is amylaceous, white pepper, sufficient mix is even. Souse 30 minutes of above.
-
Ginger and garlic section, green Chinese onion is mincing reserve.
-
Boiler conflagration burns heat, enter vegetable oil, stir-fry before stewing fries green ginger garlic, fry a fragrance.
-
Enter the drumstick meat with good souse, along with bloats juice pours the condiment of chicken entirely together. Break up quickly fry, become angry entirely till chicken.
-
Enter Xianggu mushroom next piece, continue to break up fry a minute to give boiler.
-
Enter the drumstick flesh that has fried deep bowl in, put a pot for steaming food, conflagration of a pot for steaming food is burned on after steam, turn evaporate of medium baking temperature can eat 15 minutes.
Small stick person
2. lute leg is done slippery tender, other position is too dry bavin.