How to cook braised chicken

1, the materials for braised chicken are ready: chicken thighs, potatoes peeled and washed, fresh mushrooms taste smoother than dried mushrooms, carrots peeled and washed, green garlic seasoned, or standard green peppers can be replaced;

2. Cut mushrooms, potatoes and carrots into pieces and cut them into sections; Cutting potatoes into slender hob blocks;

3. Chop the chicken thigh into small pieces, then rinse off the bone residue with cold water to remove some blood;

4. Pour a little oil into the iron pan and fry the rock sugar until it is light caramel color;

5, pour the chicken legs into the pot and stir fry constantly, so that each face is stained with sugar. This way, one is injured, and the other is fried in chicken skin, so it won't feel greasy when eaten; When the edge of chicken nuggets is slightly burnt, add appropriate amount of cooking wine to remove fishy smell, and then add appropriate amount of braised soy sauce and salt to taste;

6. Put the potato pieces, carrot pieces and mushrooms into the pot, stir-fry a few times, then pour some hot water, bring the water to a boil, turn the heat down, and cover the pot for stewing; The specific time depends on the sealing effect and actual material of the pot; I stewed for 30 minutes;

7. When the soup becomes thick and tender, put the green garlic in the pot and stir-fry for a few times, and then change color.