『食材』
3 片 姜
20 克 油
6 支 干辣椒 ,切段
2 根 葱 ,切段
500 克 鸡腿肉 ,切块,汆水后洗净沥干
30 克 生抽
20 克 料酒
6 朵 干香菇 ,放入水中泡开后一切四
1 茶匙 白胡椒粉
15 克 蚝油
30 克 芹菜 ,切段
1 个 青甜椒 ,切三角块
『做法』
1.将姜、油、干辣椒和葱放入主锅,以3 分/120°C/速度 1爆香。
2.加入鸡腿肉,以5 分/120度/逆转/速度小勺拌炒。
3.加入生抽、料酒、香菇、白胡椒粉和蚝油,以8 分/120度/逆转/速度小勺拌炒。
4.加入芹菜和青甜椒,以2 分/120度/逆转/速度小勺拌匀,盛入碗中,即可享用。
Ingredients
3 slices ginger
20 g oil
6 dried chilies, cut into sections
2 green onions, cut into sections
500 g chicken thighs, cut into pieces, boiled in water, rinse and drain
30 g light soy sauce
20 g cooking wine
6 dried shiitake mushrooms, soak in water, all four
1 teaspoon white pepper
15 g oyster sauce
30 g celery, cut into sections
1 green bell pepper, cut into triangles
Direction
1. Put ginger, oil, dried chili and green onions in mixing bowl, and saute 3 min/120°C/speed 1.
2. Add chicken thighs and stir fry at 5 min/120 degrees/reversal/speed small spoon.
3. Add light soy sauce, cooking wine, shiitake mushrooms, white pepper and oyster sauce, stir fry at 8 min/120 degrees/reversal/speed small spoon.
4. Add celery and green sweet pepper, mix well with 2 min/120 degrees/reverse/speed small spoon, put into a bowl, and enjoy.