Beer-braised chicken with konjac

Method

1. 01

   Step 1

   Soak the young chicken several times to remove the blood, then drain and set aside.

   

2. 02

   Step 2

   Heat oil in a wok, then add Sichuan peppercorns, chili peppers, bay leaves, cinnamon, scallions, ginger, and garlic and sauté until fragrant.

   

3. 03

   Step 3

   Add the chicken pieces and stir-fry until they change color. Pour a spoonful of cooking wine along the edge of the pan and continue stir-frying. Stir-fry for a while longer!

   

4. 04

   Step 4

   Pour a little cooking wine along the edge of the pot.

   

5. 05

   Step 5

   Add 2 tablespoons of fermented soybean paste (the spiciness can be adjusted to personal preference).

   

6. 06

   Step 6

   Stir-fry until well mixed and fragrant.

   

7. 07

   Step 7

   Pour in 2 cans of beer to cover the chicken pieces, cover and bring to a boil.

   

8. 08

   Step 8

   Add diced konjac tofu after the water boils.

   

9. 09

   Step 9

   Add a little sugar and light soy sauce for seasoning, cover and bring to a boil, then simmer over medium heat 40 30 .

   

10. 10

    Step 10

    Before taking it off the heat, add the green and red bell peppers and stir-fry briefly. Then plate it and enjoy!

    

11. 11

    Step 11

    It smells delicious and is piping hot!

    

12. 12

    Step 12

    It smells so good, I'll have a chicken leg first.

    

13. 13

    Step 13

    So delicious!

    

14. 14

    Step 14

    The konjac tofu is very flavorful, and it's so satisfying to eat it one bite at a time.