Скачать с ютуб 煮雞酒 в хорошем качестве

煮雞酒

🟢材料： 雞半隻 薑1大塊 蛋2隻 白背黑木耳1両（40克） 米酒1杯（250毫升） 鹽 適量(可選不放) 油 適量 🟢做法： 1️⃣ 雞去內臟洗淨斬件，用1茶匙鹽和薑醃制一會。 2️⃣ 黑木耳洗淨去蒂切絲備用。薑切絲。 3️⃣ 熱鑊下油，先煎香2隻蛋，盛出備用。 4️⃣ 熱鑊下油，下雞肉爆炒，加入薑絲、黑木耳絲和1杯米酒，2杯水，再下2隻煎好的蛋。 5️⃣ 冚蓋煮約10分鐘左右，加鹽調味(亦有人不放鹽)。 🟢Ingredients: Half chicken Ginger - 1 large piece Eggs - 2 White-backed fungus (black fungus) - 40 grams Rice wine - 1 cup (250 ml) Salt - as needed (optional) Oil - as needed 🟢Cooking directions: 1️⃣ Clean and chop the chicken into pieces, and marinate with 1 teaspoon of salt and ginger for a while. 2️⃣ Rinse the black fungus, remove the stems, and shred them. Shred the ginger as well. 3️⃣ Heat up a pan with cooking oil, and fry 2 eggs. Remove and set aside. 4️⃣ In the same pan, add some oil and stir-fry the chicken, add in ginger, white black fungus and 1 cup of rice wine and 2 cups of water. Add the 2 fried eggs. 5️⃣ Cover and simmer for about 10 minutes, then add salt to taste (There is also a version without adding salt).    / @oeliving   ❤️請訂閱本台第二頻道 《好易生活頻道 oe living》 網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。  / 1885999698348679