A new way to eat chicken thighs, not roasted or braised, do this, tender and smooth and elastic, and serve in 10 minutes

 【Stir-fried vegetables with chicken thighs】

Ingredients: 300 grams of chicken thighs. 1 red bell pepper, 1/2 yellow bell pepper, 1/2 onion, 1 carrot, 5 grams of ginger, 3 cloves of garlic, 1 tablespoon light soy sauce, salt, 3 grams of sugar, a pinch of pepper, 1 teaspoon starch

Make:

1. Start by slicing the red bell peppers, yellow bell peppers, onions, and carrots.

Bell peppers are thicker and should be sliced so that they become thin slices and are more susceptible to heat. Cut the carrots into diamond shapes to make them look more consistent with the bell peppers and onions.

2. Slice the garlic, mince the ginger, and slice the chicken thighs.

I buy boneless chicken thighs, if you buy chicken thighs, the bones are removed first, and then sliced.

Slice cutting, one for easy heating, and the other for the unity of all ingredients.

3. Add light soy sauce, salt, sugar, pepper and starch to the chicken thighs and marinate for 10 minutes.

No matter what kind of meat is fried, it must be marinated and then fried, marinated in order to add more flavor, and use some starch, so that the meat can be smooth and tender, and don't put seasonings when stir-frying, because the fried meat should be fried quickly, and the seasoning will delay time, and the meat will be old.

As a special reminder, don't use dark soy sauce to marinate meat, because this dish doesn't want to be fried black and black, which ruins the beautiful color of the vegetables.

4. Pour some oil into the pot, after the oil is hot, first garlic slices and ginger, draw a shovel, and then mix the delicious chicken thighs, quickly spread out, and put out immediately after changing color.

5. Next, the pot must be washed, and it must be washed, otherwise the vegetables fried in the back will turn black. Wash the pot and heat it, pour a small amount of oil, first add the onions and carrots after the oil is hot, fry the bell peppers and stir-fry a few times after changing color, and then snort a small amount of water, as soon as the water is poured into the pot, the steam takes off, and the vegetables will become soft immediately. Be sure not to stir-fry dry, the dish is not easy to cook, and it will be scorched.

6. After the vegetables are soft, pour the meat back into the pot, stir-fry well, and sprinkle the garlic sprouts or green onions.

Again, repeat the key points:

1. The vegetable and meat should be fried separately, and the pot where the meat has been fried must be washed, because there is soy sauce, which will stain the pot.

2. No matter what kind of meat should be fried quickly, it should be marinated first and then fried, so that it is easy to absorb the flavor and save the time of the meat in the pot.