Fried chicken leg with dried ground fish

Published Jan 9, 2021 at 02:36am ET

The big fish is the place name for flounder. Fresh big fish can be steamed, cooked or boiled soup. Dry products are widely used in Cantonese cuisine. Cantonese people usually cook soup, cook porridge, make stuffing or mix brine with big fish to increase their fragrance. In Yuntong noodles in Guangzhou and Hong Kong, the dried earth fish is not only used for filling Yuntong, but also can be boiled into soup bottoms with dried earth fish, soybean sprouts, shrimp shells and pork bones. Without these, Yuntong noodles will never have Guangdong flavor.

Food Material List

1 Fungus 16g
2 Chicken thigh 456g

Operational steps

1 Ingredients: dried fish, ginger and chicken leg.
2 Put agaric in warm water, then add salt, soak for half an hour to soften agaric quickly, and wash it several times with clear water after foaming.
3 Use kitchen scissors to subtract the base from the cleaned agaric.
4 Remove chicken leg bones, take meat, slice chicken leg meat, mix with proper amount of raw powder, chicken powder, salt, sugar and pepper, marinate for 30 minutes.
5 Dry-clean the ground fish, cut them into pieces with kitchen scissors, heat the oil pan, put the dried ground fish in the frying pan, stir-fry, pick them up and set aside.
6 Pour in agaric and fry until cooked. Remove and set aside.
7 In a pot, add some oil, stir-fry ginger, and then add chicken leg.
8 Return the dried fish to the pot, add some cold boiling water, cover the pot, and cook until the juice is collected.
9 Add agaric.
10 Season with oyster oil, mix well and turn off the fire.

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