material
Ingredients: 800g rooster,
Accessories: celery100g,
Seasoning: 50 grams of pepper (red, sharp and dried), 5 grams of pepper, 5 grams of lobster sauce 15, 5 grams of spiced powder, 30 grams of douban, 25 grams of ginger, 40 grams of green onion, 3 grams of lard (refined) 150, monosodium glutamate, 3 grams of chicken essence, 4 grams of white sugar, and seasoning.
method of work
1. Remove seeds and pedicels from dried chilies and cut into sections about 2 cm long;
2. Clean the celery and cut it into sections about five centimeters long;
3. Wash the ginger and cut it into ginger slices;
4. Wash the scallion, take the scallion and cut it into sections;
5. Wash the local chicken, chop it into pieces about 2.5 cm in size, put it in a basin, add refined salt, ginger slices, onion segments, cooking wine and mix well for 10 minutes;
6. Put the pot on a strong fire, burn the refined oil to 70% heat, add the chicken and fry it to dry and remove it;
7. Leave a little oil in the pot, heat it to 50%, dry the Chili Festival, stir-fry the pepper and remove it;
8. Heat 40% oil in the pot, add Pixian watercress, ginger slices, and shallots, stir-fry and color, add bittern, add chafing dish ingredients, bring to a boil, and boil for a few minutes, remove the residue, pour chicken pieces, add cooking wine, Laoganma Douchi, dried Chili, pepper, celery, white sugar, chicken essence, monosodium glutamate, sesame oil, and push to turn and mix.
9. Take the pot and put it into the steel pot, and serve it with the spatula and alcohol stove;
10. After serving, light the fire and stir-fry with a spatula until the dried soup is fragrant.
Method 2: Dabu griddle chicken.
material
Ingredients: cut a spring chicken into small pieces (slightly marinated with a tablespoon of soy sauce), a slice of fresh ginseng, 5 red dates, dozens of ginkgo (baked and peeled), 4 mushrooms (soaked in soft slices), 8 garlic, 2 Chili slices, several ginger slices, and sliced green garlic. One tablespoon of sorghum wine, one and a half tablespoons of soy sauce, one tablespoon of sugar, one tablespoon of balsamic vinegar, one tablespoon of sesame oil and a little of clear oil.
method of work
1. Heat the clear oil in a pan, add garlic and fry until golden brown, and then take it out.
2. Add sugar and simmer until dark brown, add chicken pieces and ginger slices and stir-fry for a while until the chicken is colored. Add other ingredients (except green garlic slices and garlic granules), stir well, add soy sauce, two tablespoons of broth or water, and cover with medium heat until the soup is dry.
3. Transfer the materials from the pot to the casserole, mix in garlic, spread green garlic slices, pour balsamic vinegar, and cover. Put a casserole on the stove and heat it with a small fire.
4. Sorghum wine is poured evenly from the casserole cover, so that the wine slowly penetrates into the casserole.
5. After a while, the fragrance overflows and the dish can be turned off.
Practice 3, old wine griddle chicken
material
40cc of soy sauce at the bottom of soybean oil vat, 4 boneless chicken legs, 20 garlic kernels, ginger 1 piece, 2 chilies, 9-storey pagoda 100 g, and 90cc of Shaoxing wine (which can be replaced by other yellow rice wine).
method of work
1, deboned chicken leg and diced (about the size of mahjong) for use.
2. Put the chicken leg meat into the pot without adding oil, and fry it with the chicken skin down until the chicken is brown, the bottom of the pot is oily and the chicken skin bubbles (you need to borrow oil from food, so you don't need to add oil).
Tips: When frying chicken skin, the smell that comes out at first is the fishy smell of chicken. This fishy smell comes from the chicken skin and the oil under it. If the oil of chicken is not forced out during cooking, the fishy smell of chicken will not be scattered, and then a lot of spices must be used to suppress its taste. So this action can achieve the effect of borrowing oil+removing fishy smell.
3. Add garlic and ginger slices, stir-fry with chicken and continue to saute.
4. Add soy sauce and Shaoxing wine at the bottom of the tank, add the lid and cook for 10 minute.
Tips: When using the gas stove at home, you should remove the pot before adding the wine, and then put it back into the gas stove after adding it. Because the exhaust fan of the gas stove at home is relatively short, if the pot is not taken away, the fire will burn for a while after the wine is added. The danger is that if the fire is sucked into the range hood, there will be a lot of grease in the pipeline of the range hood, which will cause a fire when it burns to grease!
5. Open the lid and dry the soup.
6. Add the nine-story tower and stir-fry until it is fragrant, then add the pepper, and continue to collect the soup until it is completely dry without water, and then serve it.