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日式鸡肉火锅的做法步骤有哪些

更新时间: 2020-11-05 00:00:00     

1、准备:鸡腿1个,白菜300g,香菇4朵,金针菇100g,蟹味菇100g,板豆腐200g,茼蒿150g,大葱1截,魔芋丝120g,白味噌2大勺,生抽2大勺,米酒2大勺,糖1小勺,木鱼花10g

2、将木鱼花撒在大碗中加开水,慢慢泡成高汤

3、大白菜去根切成段,大葱取葱白切段

4、鸡腿去骨后,用刀背敲打一下鸡肉,之后皮朝下,放入无油的平底锅中煎制

5、煎到鸡皮焦黄后,翻面再煎一会就拿出,冷却后切成小块

6、用锅内剩下的鸡油煎豆腐和葱白,煎到两面焦黄

7、煎过的豆腐切块,蟹味菇去根,香菇去蒂切花,金针菇去根

8、将白菜、金针菇、香菇、蟹味菇、茼蒿、葱段、豆腐、魔芋丝、鸡腿肉整齐排列在浅浅的砂锅里

9、白味噌、糖和生抽混合后搅拌均匀,再加入米酒调成酱汁,之后筛入木鱼花高汤

10、把砂锅放在卡式炉上,开火后淋入高汤,加热至煮开就行啦。

关键词: 鸡肉 火锅 做法 步骤 哪些

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