How to make Pixian Doubanjiang whole chicken as follows:
Ingredients: Skinless chicken neck?
Ingredients: garlic, ginger, green onion, Sichuan peppercorns, fennel , cinnamon and other spices you like, cooking wine, soy sauce, five-spice powder, bean paste, or garlic chili sauce, or sweet noodle sauce and other sauces you like. ?
Chop one head of garlic, dice three large pieces of ginger, and cut two sections of white scallion into thick strips about two inches long. Wrap your favorite spices such as peppercorns, cumin, cinnamon, etc. into a gauze bag. ?
Boil water and blanch to remove the blood. ?
Put oil in the pot. When the oil is slightly warm, add a small spoonful of Sichuan peppercorns and chili peppers. Don’t make the heat too high. After the Sichuan peppercorns and chili peppers become darker in color and the flavor is squeezed out, I don't like the spicy ones, so I pick them out along with the chili peppers and Sichuan peppercorns. If you like spicy food, just pick out the Sichuan peppercorns. ?
Turn to high heat, add garlic, ginger, and green onions and sauté until fragrant. Add chicken neck and stir-fry until the whole body is covered with oil. Then pour a spoonful of rice wine. For a moment, I poured soy sauce again, and then I poured oyster sauce again. I like the taste, but there is nothing I can do about it. Stir-fry for a while until the chicken neck is completely colored, then add bean paste, garlic chili sauce, sweet noodle sauce, or two tablespoons of ginger that you like, either sweet, salty or spicy, and continue to stir-fry. ?
After the chicken neck is evenly colored and wrapped in sauce, pour water until the chicken neck is covered. At the same time, add sugar, put in a spice gauze bag, and pour in some five-spice powder. ?
Bring it to a boil over high heat, then turn to low heat and continue to simmer for half an hour. Add salt or sugar to taste, then use high heat to reduce the juice. Turn off the heat and leave on the stove overnight. If the weather is hot, transfer to the refrigerator. There must be this savory stage before it is delicious. ?
When eating, pick out the chicken neck and pour the soup with the impurities filtered out on top.
Chicken neck in beer sauce?
Ingredients: 500g skinless chicken neck, a little coriander, a little green onion?
Condiments: soy sauce, chicken essence, pepper noodles, Beer?
Method: 1. Wash the chicken neck, cut into inch-inch sections and set aside; ?
2. Heat the oil, add pepper noodles and chopped green onions and stir-fry;?< /p>
3. Pour the cut chicken neck into the pot and stir-fry until the color of the chicken neck becomes lighter;?
4. Pour in soy sauce (I like the taste of soy sauce) If you don’t like the taste of soy sauce, you can add a little soy sauce and season with refined salt) and stir-fry several times;?
5. Add chicken essence;?
6. Pour in the beer until it covers the chicken neck;?
7. Open the pot and simmer over low heat until the soup thickens and covers the chicken neck, and it is ready to serve;?
8. Order a little coriander. ?
Braised chicken neck?
Ingredients: ?
150 grams of chicken neck, small pieces of ginger, 2 cloves of garlic, 1 chive?
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Seasoning: 1 tsp sesame oil, 1 tbsp chili oil, 200 g brine?
Method:?
1 Wash, peel and cut the chicken neck into sections . Finely chop ginger, garlic and green onions. ?
2 Blanch the chicken neck in boiling water, remove the foam, remove and drain. Pour into brine and simmer over low heat for 30 minutes. ?
3 Put chili oil in the pot, add ginger, minced garlic, and salt and simmer over low heat until fragrant. Add chicken neck and stir until the ginger and minced garlic are coated on the surface of the chicken wings. ?
4 Turn off the heat, add minced green onion and sesame oil and mix well. ?
Note: ?
1 Chicken neck and wings should not be braised for too long, as the meat will be too rotten and not tasty. ?
2 The marinade is already salty, do not add salt. ?
Braised chicken neck?
Preparation method: ?
1. Peel 1 jin of chicken neck, chop into small pieces and scald with hot water to remove Oil stains, set aside;?
2. Heat oil in a pan, add sugar (a little more, about 6 yuan) to the oil, wait until the sugar dissolves, changes color and foams, quickly add chicken neck and stir-fry;?
p>3. Add a small amount of water, salt, chicken essence, and Sichuan peppercorns, and simmer over low heat to reduce the juice; if you like it spicy, you can also add an appropriate amount of pepper.
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Spicy chicken neck?
1. Peel the skin off 2 pounds of chicken neck?
2. Make several slits on the chicken neck to facilitate the flavoring. Then cut into small pieces;?
3. Pour oil into the pot, add 6-8 slices of ginger, and then add 30-60 sharp red peppers and Sichuan peppercorns (can be increased or decreased according to personal taste) , don’t let the chili burn, add the chicken neck, stir-fry for 2 minutes, add 3 aniseed ingredients, a small piece of cinnamon, two lemon slices (forget it if you don’t have it), 30 ml cooking wine, sugar, stir-fry and add salt , 5 sections of dark soy sauce and scallions, continue to stir-fry for 5 minutes and then add water, just enough to cover the chicken neck. Bring to a boil over high heat, then turn to medium heat and cook. The most important thing is to wait until one third of the water is boiled dry, then continue Add one and a half spoonfuls of 26 incense (thirteen incense is also acceptable, the spoon is the size of a porcelain spoon for drinking soup), a spoonful of pepper powder (forget it if you don’t have it), 3 sections of scallions, 4 ml of white wine, 4 ml of vinegar, and then switch to Cook over low heat. After 10-15 minutes, add the ingredients for the third time. Add one spoon of black bean sauce and three spoons of garlic sauce. Turn up the heat to reduce the juice. Add a small amount of sugar at the same time. Finally, add chicken essence and it's OK. ?
Chicken neck with ginger sugar?
Ingredients: skinless chicken neck?
Accessories: jujube, lemon, green onion, ginger, garlic?
p>Seasoning: salt, brown sugar, white wine?
Cooking method:?
1. Wash the chicken neck and put it into the pot, add ginger slices, green onions, Blanch the garlic over medium heat for 8-10 minutes, take it out and set aside; ?
2. Put the blanched chicken neck into the wok, stir-fry over low heat until it turns slightly yellow and oil comes out, add brown sugar and stir-fry evenly, and stir-fry evenly. Pour enough water to cover the chicken neck, add ginger slices and jujubes and simmer for 10-15 minutes. After boiling the pot, pour in white wine and squeeze a little lemon juice. ?
Features: Strong ginger flavor, moderate salty and sweet. ?
Spicy chicken neck?
1. Wash the chicken neck, remove the trachea and cut it into segments. ?
2. Make a pot, add water, put the chicken neck in, skim off the foam after the water boils. Dish out and set aside. ?
3. Put a small amount of oil in the pot, immediately add sugar, and stir-fry the sugar color. When the sugar is almost melted and the color turns dark brown, add the chicken neck and stir-fry quickly to coat the chicken neck evenly with sugar. ?
4. Stir well and pour in the heated beer, then add the chili. Cook over high heat until the soup thickens, then add salt, chicken essence and green onions. After the soup has dried up, turn off the heat and serve on a plate. ?
5. Sprinkle with white sesame seeds and coriander?
Chicken neck stewed with potatoes?
Ingredients:?
Potato chicken Sichuan peppercorns, aniseed, onion, ginger, peanut oil, soy sauce?
1. Peel and wash the chicken neck, chop into pieces, each piece is about 4 cm long. Rinse with stool and set aside for later use?
2. Put the rinsed chicken neck pieces into the pot and pour in an appropriate amount of water (it is advisable to cover the chicken neck pieces). Cook over high heat. After the water boils, it will take another 3 minutes to take it out of the pot. ?
3. Peel the potatoes, cut them into pieces, rinse them and put them in water (this work can be done while cooking the chicken neck pieces, but if you are not too fast, you need to prepare them in advance)?
4. Cut onions. Ginger for later use?
5. Pour the cooked chicken into the prepared container. ?
6. Brush the pot, then add oil. When the oil is hot, add onions and ginger and stir-fry. (Be careful to put more oil, more than you usually use for cooking) Take out the cooked chicken neck pieces and put them in the pot and fry. Is it appropriate to fry until brown (adjust according to personal taste)?
7. Take out the potato pieces and put them into the pot and stir-fry. Then add the chicken neck soup. Put soy sauce and salt. stew. ?
8. When it is stewed, it can be taken out of the pot. ?
Chicken neck in black bean sauce?
How to make it?
1. Peel the chicken neck, wash and cut into pieces. ?
2. Boil the chicken neck with boiling water in a soup pot. The amount of water should be about 1 inch higher than the chicken neck. Skim off the blood foam and add scallions, ginger slices, peppercorns, cumin and dark soy sauce. After the soup boils, cover the pot and simmer over medium heat for 30 minutes. ?
3. At this time, the pot is only about half of its original size. Transfer the soup and chicken neck to the wok and add tempeh. Students who like spicy food can also add spicy tempeh or hot sauce. Add a spoonful of sugar, a spoonful of vinegar, and salt (depending on personal taste). Remove the juice over high heat and serve.