Pour oil into the pot, turn down the heat when it is hot, grab a handful of rock candy and put it in.

Then use a spoon to start stir-frying.

Be patient and not be in a hurry when frying sugar.

Allow the hot oil to slowly melt the sugar into syrup so that the meat is easier to color.

When stir-frying, the heat should not be too large to avoid uneven heating.

Stir-fry slowly over medium-low heat, and wait for the syrup in the pot to appear jujube red, and fine bubbles continue to appear, and the sugar color is ready.

There are two ways to use sugar color, the first is to pour the meat directly into it and stir-fry, so that the sugar color and meat can be better combined.

However, if the meat has less water and less fat, it is easy to make the outer layer of syrup old.

This leads to a blackening and bitter appearance in the stir-fried meat.

The other is to pour a bowl of water into the pot when the sugar is fried, then put the sugar out, and then re-heat the oil to stir-fry the meat pieces, and then pour the sugar that has just been scooped out into it after the stir-fry is done.

The meat tastes better, but the color is slightly lighter, and the color is not as beautiful as when the meat is directly fried in sugar.

When making braised pork rice, because the pork belly used is more fatty, Xu Zhuo uses the first method.

But this time to make yellow stewed chicken, with the first type of car is easier to overturn.

So Xu Zhuo plans to use the second one.

When the sugar in the pot turned jujube red, and fine bubbles continued to appear, Xu Zhuo took a bowl of boiling water and poured it into the pot.

Be careful not to pour cold water into the pot when doing this step.

Because the pot is hot oil and hot syrup, it will fry the pan when it encounters cold water, so if the hot oil and syrup splash on the face and hands, it is easy to be burned.

But just pouring boiling water doesn't happen.

Pour boiling water into the pot, and the syrup will quickly melt with the water, which is much better than cold water.

After pouring out the sugar in the pot, Xu Zhuo cleaned the pot, removed the syrup residue on the bottom of the pot, and poured hot oil on the stove again.

Once the oil is hot, pour in the spices and fry until fragrant, then pour in the chicken pieces and start stir-frying.

Chicken thighs are suitable for stir-frying for a slightly longer time, so that the fat in the chicken skin can be stir-fried, making the chicken more tender and not greasy.

After the chicken in the pot gradually turned yellow and the moisture in the chicken gradually decreased, Xu Zhuo poured in the ginger slices and dried chili peppers and continued to stir-fry.

At this time, the pot is almost full of oil, but because the chicken pieces have been stir-frying, the oil temperature is not very high, which is just right to bring out the aroma of the chili pepper.

After the spicy taste came out, Xu Zhuo began to season it.

Add two spoons of cooking wine, one spoonful of light soy sauce, one spoonful of dark soy sauce, stir-fry and color, then pour in the sugar, and then pour in some water for soaking shiitake mushrooms.

Let the water in the pot slightly submerge the chicken pieces, cover the pot and simmer.

You don't need to add too much seasoning to make braised chicken, the main thing is to bring out the umami of the chicken itself.

After the chicken pieces in the pot simmered for about ten minutes, Xu Zhuo put the chopped shiitake mushrooms and fungus in the pot.

The soaked shiitake mushrooms should not be put into the pot too early, and it is easy to cook the shiitake mushrooms if they are put into the pot too early.

So in order to make the chicken have the flavor of shiitake mushrooms, add water to the pot to soak shiitake mushrooms.

After adding shiitake mushrooms, there is significantly less water in the pot.

Cover the pot and simmer for about ten minutes, and the chicken will be fully cooked.

At this time, Xu Zhuo lifted the lid of the pot, added two spoonfuls of salt to the pot, stirred evenly, turned the heat up, and collected the juice.

The chicken in the pot is yellow and clear, and it looks very appetizing.

When the soup was slightly thicker, Xu Zhuo poured the chopped chili pieces into the pot one by one.

Continue to stir-fry a few times, then turn off the heat and remove from the pan.

At this time, the temperature in the pot is still very high, and the green peppers can be completely blanched.

So there is no need to continue the fire.

Xu Zhuo took out the yellow stewed chicken pieces in the pot and filled a pot.

The umami of the chicken and the aroma of shiitake mushrooms make the kitchen people have no heart to work.

Feng Weiguo came over, took a small video with his mobile phone and sent it to the circle of friends: "Children with high talent are different, you can make yellow stewed chicken with a little mention or two, just ask you if you are envious." ”

Obviously, he was directed at Zhao Jinma.

Last time he celebrated his birthday, Zhao Jinma shouted Feng Weiguo without any temper as a younger brother.

But when he knew that Zhao Jinma was greedy for Xu Zhuo, a good seedling, he found an opportunity to fight back.

As long as the kitchen is not busy, he has something to do to take a video of Xu Zhuo's practice and send it out.

And it was deliberately set so that only Zhao Jinma could see it.

Every time he saw Zhao Jinma praising himself, Feng Weiguo was extremely happy in his heart.

The feeling of being annoying, cool!

Xu Zhuo glanced at Feng Weiguo, a little incomprehensible to the old man's actions.

The little girl usually likes to shoot him cooking.

People are their girlfriends, just shoot it.

But you, a bad old man, also have an idol on his face, what's the situation?

Don't you have any thoughts about me?

Therefore, every time he saw Feng Weiguo holding his mobile phone to shoot himself, Xu Zhuo did not have a chill.

Go back and find someone to tell him about an old wife.

Save this old boy from being psychologically distorted.

"It's time to eat! Hurry up and eat, and you'll be busy later." ”

Xu Zhuo took out the pot of braised chicken, took a small basin, put some rice in it, and then came to the basin containing the braised chicken, and put two spoonfuls of chicken nuggets in.

As the saying goes, everything can be covered.

Although this is not the way to eat braised chicken rice, there is nothing wrong with eating according to the rice bowl.

And if you eat it this way, the soup of the braised chicken will be absorbed by the chicken, and the rice will taste better.

Sitting by the window, Xu Zhuo took a piece of chicken and put it in his mouth and tasted it.

The chicken is tender, firm and toothless, and the chicken is full of mushroom aromas.

It blends well with the umami of the chicken and the spicy flavor of the chili pepper.

It's so delicious!

Li Hao held a big bowl for making noodles, filled most of the bowl of rice, and covered it with some chicken nuggets, sat in front of Xu Zhuo, and praised Xu Zhuo's good craftsmanship while eating.

"This is the braised chicken rice, the chicken broth and other ingredients are yellow, and it makes people very appetizing when they look at it. ”

While eating, he also said to Zheng Jia: "Sister Jiajia, try it, it tastes really good." ”

Zheng Jia at the counter saw the pot of yellow stewed chicken, and once again fell into the struggle between losing weight today or tomorrow.

The aroma of braised chicken is indeed very attractive.

And Li Hao is constantly yelling there, which is really annoying.

In the end, Zheng Jia really couldn't stand it.

"I'll just eat a little bit...... Well, just a little bit, just taste it. ”

She went and took two bites of rice and scooped two pieces of chicken from the basin.

Sitting on the side, three or two bites ate clean.

After eating, Zheng Jia smacked her lips.

Some are not enjoyable.

"Or ...... Shall I eat a little more?"