Is chicken thighs good with stewed meat ingredients, and what seasonings do I need to put in boiling

Ingredients: 6 large chicken thighs, 2 cans of beer, 1 tablespoon of cooking wine, appropriate amount of chopped green onion and ginger, 2 large ingredients, 20-30 Sichuan peppercorns, 3-5 bay leaves, 8-10 rock sugar, appropriate amount of salt, 2 tablespoons of light soy sauce.

Specific method: 1. Soak the big chicken thighs for a while, rinse them with water, and draw two deep bone-deep holes on each side of the circle or opposite sides, so as to facilitate the flavor of the chicken thighs when stewing next.

2. Put the chicken thighs into the pot with cold water, add 1 tablespoon of cooking wine, keep them boiling for three to five minutes after boiling, blanch the remaining blood water in the chicken thighs, and clean off the surface foam after removal.

3. Prepare the seasoning for the stewed chicken thighs: green onion, ginger, Sichuan pepper, spices, bay leaves and rock sugar.

4. Heat oil in a pot, add chopped green onion and ginger and stir-fry until fragrant.

5. Pour beer into the pot, there are few chicken thighs, one can do, I stewed 6 large chicken thighs, and used two cans of beer.

6. Put the blanched chicken thighs into the pot and add other prepared seasonings except salt and light soy sauce. The fire boiled.

7. Skim off the foam in the pot, add salt and light soy sauce, cover the pot, turn to low heat and simmer.

8. Simmer for about half an hour until the soup is thick, and then collect the soup over high heat.

9. Every time the stewed big chicken thighs are put on the plate, there are basically 4 left, and the two greedy cats at home will eat two hot when they come out of the pot.

It's not tasty. The chicken thighs are better with Orleans grilled sauce.

Personally, I recommend that it is better to marinate it with Orleans grilled sauce.

Stews are more suitable for soups. But if you want to grill chicken thighs, it's better to use Orleans grilled sauce.

Therefore, it is better not to use stewed meat, and to pursue the taste, you still need to use Orleans grilled sauce.

Super delicious, braised chicken thighs are tender and juicy, super delicious. Ingredients: Chicken thighs, ginger and garlic, rock sugar, stewed meat packet. Soak the chicken thighs in cold water for 30 minutes, and wash the blood with a knife on the front and back; In a pot under cold water, boil until boiling, put it in cold water to wash and control the water, pour oil into the pot and put rock sugar, stir-fry the chicken thighs under the sugar color and stir-fry the oil.

Add ginger and garlic and stir-fry until fragrant, then add 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, stir-fry well, add boiling water to cover the chicken thighs, add the stew package (can also be star anise, spices, bay leaves) and simmer for 20 minutes on medium heat, and then reduce the juice on high heat

Stewed chicken thighs: green onions, ginger, garlic, ingredients, salt, chicken essence, dried chilies, beer, sugar, soy sauce, cooking oil and other seasonings.

Stewed chicken thighs are a home-cooked dish that is served by marinating the chicken thighs and simmering them in a pot.

It is simple to make and has a tender taste. The stewed chicken thighs are particularly soft and rotten, so keep a little soup and the leftover chicken thighs can be stewed with potatoes, cabbage, or vermicelli.

Ingredients: 500g chicken thighs, 2 potatoes.

Excipients: appropriate amount of oil, 4g of salt, 5g of sugar, 1 star anise, 2 slices of ginger, appropriate amount of green onions, 5g of dark soy sauce.

1. Cut the chicken thighs into small pieces and wash them. As shown in the figure below:

2. Blanch.

3. Remove and drain.

4. Put oil in the pot, add sugar and fry the sugar to change color.

5. Put the chicken thighs.

6. Add dark soy sauce, ginger slices, green onions, and star anise.

7. Add water. 8. Add potatoes after opening.

9. Add salt. 10. Serve.

Ingredients: 2 chicken thighs, appropriate amount of green onion and ginger, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, appropriate amount of refined salt, 1 tablespoon of rice wine, 1 tablespoon of black pepper, a little sugar.

Steps: 1. Add all the seasonings.

2. Marinate for eight hours.

3. Put it in a pan and fry it on both sides.

4. Fry the chicken thighs with the skin facing up.

5. Add green onions, ginger and ingredients, and add boiling water.

6. Bring to a boil over high heat and simmer over medium-low heat. Stew eight ripe, add refined salt and chicken essence to taste.

7. Reduce the juice over high heat.

8. Delicious and not greasy.

Stew chicken thighs with ingredients.

Chicken thighs, shiitake mushrooms, fungus, dark soy sauce, light soy sauce, green onions, ginger, garlic, seasoning, cinnamon, salt, sugar, cooking wine.

Recipe stewed chicken thighs.

1.Prepare chicken thighs, shiitake mushrooms, fungus, dark soy sauce, light soy sauce, green onions, ginger, garlic, seasoning, cinnamon, salt, sugar, and cooking wine.

2.Cut the chicken thighs with a knife a few times (to facilitate the flavor) and blanch them in the water to remove the blood.

3.Put oil in a pot, add sugar and fry the sugar color over low heat (after the sugar color is fried, the water must be heated), and put in the chicken thighs to color.

4.Heat water, dark soy sauce, light soy sauce, green onion, ginger and garlic, seasoning, cinnamon and cooking wine in a pot. Simmer in a pressure cooker over low heat for 20 minutes, then turn off the heat. (Our family likes to eat soft and flavorful things, so in order to save time, we generally use a pressure cooker for stew).

5.Pour the stewed chicken in the pressure cooker into a frying spoon, add the mushrooms and fungus, simmer for another 10 minutes, and reduce the juice on high heat.

6.Remove from the pan and drizzle with a little sesame oil.

Chicken thighs are the meat from the feet to the legs and the base of the legs, and the meat is quite hard, and when ingested together with the skin, the fat content is more, and it is also the part with the highest iron content in the whole chicken. A kind of meat (with bones) taken from the thighs of chickens, of course, it also has an extended meaning: it refers to some people who are strong and can run (also known as "running and not dying"), and they are generally pronounced as "chicken legs".

In addition, there is also the small chicken thigh, which is the wing root, which is the part of the meat that sits under the chicken wing.

Green onion, ginger, garlic salt, soy sauce, vinegar, cooking wine, pepper and pepper Method: 1, boil water in a pot, put ginger slices, blanch chicken pieces 2, wash the pot, pour water, open green onions, ginger, garlic 3, pour in the chicken pieces after the fragrance, open the red dates, ginseng. 4. Put salt and pepper away from other seasonings 5, bring to a boil over high heat and simmer for 2 hours.

Green onions, ginger. Sichuan pepper, salt. That's it.

Ingredients: 2 chicken thighs, an appropriate amount of green onion and ginger, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, an appropriate amount of refined salt, 1 spoon of rice wine, 1 spoon of black pepper, a little sugar.

Steps: 1. Add all the seasonings.

2. Marinate for eight hours.

3. Put it in a pan and fry it on both sides.

4. Fry the chicken thighs with the skin facing up.

5. Add green onions, ginger and ingredients, and add boiling water.

6. Bring a bright hail to a boil and simmer over medium-low heat. Stew eight ripe, add refined salt and chicken essence to taste.

7. Reduce the juice over high heat.

8. Delicious and not greasy.