First of all, we all love the taste of chicken cartilage. In various restaurants, chicken cartilage dishes are quite popular. The cost of revolution is the body. If you don't often stretch, you can improve our soft tissue from this food.
Practice:
1. Wash the crispy chicken bones, add water to the pot, put a little salt to boil, pour in the crispy chicken bones and blanch them. As soon as the crispy chicken bones shrink, take them out and put them into a bowl, pour in cooking wine, raw soy sauce, black pepper, salt and marinate them for 10 minutes.
2. Soak Auricularia auricula until it is ready, wash and remove the root, blanch and scald it with boiling water, remove and tear it into small pieces; wash the sharp peppers and red peppers, cut the sharp peppers into pieces, and shred the red peppers for standby.
3. Heat the oil in the wok to 60% of the heat. Stir fry the crispy chicken bones until they are slightly dry. When the skin turns yellow, it will be filled.
4. Leave the oil in the bottom of the pot, stir fry the garlic slices, stir fry the agaric for several times, and then stir fry the red pepper and sharp pepper together. Pour the chicken crispy bone that has been fried before into the pot, stir in the vinegar and salt until it is ready to leave the pot.