How to make chicken with fat intestines

Soup pot: The traditional way of eating chicken with fat intestines is to eat the chicken first and then shabu-shabu, so as to keep the original flavor of chicken with fat intestines. After eating a pot of chicken, you can add the soup to the soup, and heat it up to become a hot pot, and the mellow aroma of the dry pot together with the exquisite flavor of the hot pot will be circling in your mouth to make sure that you will not forget what you have eaten! It is suitable for three to five friends to drink a little wine, friends get together to eat while shabu-shabu, very atmospheric.

Dry Pot: This is a popular way of eating that has evolved from market demand. It is to choose a good dish and fat intestines and chicken fried together, like spicy hot pot, this eating method is fast and convenient, a variety of seasonal vegetables and mushrooms in the pot with each other, plus fat intestines and chicken thick soy sauce, don't have a taste in the heart. This way of eating market demand is very large, especially the office workers in a hurry, group purchase and takeaway sales rose sharply.

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Making process:

1. Prepare the ingredients

2. marinated chicken

3. put the casserole over the fire for 2 minutes

4. put the salad oil heating, add the special hot pot base, sesame pepper popping aroma

5. pour in the marinated chicken pieces, a little soy sauce, rock sugar stir-frying, cover muffled

5. pour in marinated chicken pieces, a little soy sauce, icing sugar, cover muffled

6. add onion, onions, and other ingredients. p>6. Add onions and celery, continue to stir-fry, cover and smothered

7. Lift the cover and stir-fry every two minutes, repeated three times you can get out of the pot

Learn authentic Sichuan fat intestines chicken, barbecue chicken male technology, search: on the good good good. The chicken to the rich and tender, taste thoroughly, the form of novelty, the taste can be adjusted according to the needs of the region, divided into mildly spicy, spicy, spicy each flavor type.

Roasted chicken is a specialty of Sichuan, the reason why it is called roasted chicken instead of roasted rooster is because the dialect there calls the rooster Rooster.

Fat Intestine Chicken is a mixture of "Roasted Chicken Gong" and "Dry Pot Chicken" in foreign countries. Chengdu Shangshangjia catering, inherited Sichuan fat intestines chicken, roasted chicken Gong technology, is committed to the promotion and popularization of special fat intestines chicken, roasted chicken Gong technology, now do technical training, welcome to consult the Internet search to know.

Detailed practice and steps of fat intestines chicken

Practice:

Earth rooster 1 (gross weight of about 2 kg), 50 grams of dried chili pepper, 50 grams of pepper, onion, parsley, celery, each appropriate amount.

Seasoning:

80 grams of secret sauce, 100 grams of old oil, 15 grams of ginger, 10 grams of green onion, 10 grams of garlic, 5 grams of salt, 10 grams of soy sauce, 5 grams of monosodium glutamate (MSG), 15 grams of cooking wine, 200 grams of broth.

Old oil simmering method (to simmer 15 kg of old oil, for example):

Production:

Pot under the four oil, burned to 30% hot under the rest of the ingredients and spices, scallions, simmering on low heat for 1 hour (simmering to keep the oil temperature does not exceed the five to the desirable, otherwise the spices will be paste) to the oil color yellow, and then soak for 1 hour, hit the scum that is made. (Luo Han Guo should be soaked in water for 20 minutes before putting it in)

Secret sauce production process:

(1) the various spices broken.

(2) put the oil in the pot, burn to 60% hot, under a variety of sauces and spices, ginger and garlic, mash, small fire simmering until the aroma wafted out, about 1 hour or so, cooling down under the rock sugar and yellow wine can be adjusted.

The key to making:

(1) Many people use the frying method to fry the spicy sauce, the flavor is not fragrant enough, we use the method of simmering, and the simmering time should be long, in order to make the maximum dissemination of the fragrance .

(2) Luo Han Guo should be first soaked in water and then such as sauce, otherwise bitter .

(3) rock sugar can increase the fresh mellow taste, moderate the spicy flavor, but do not add too much, otherwise too sweet. If you add rock sugar must add some yellow wine, can increase the aroma, if you add sugar, you have to add wine, this with the best flavor. Internet search: Shangshangjia.

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Method of production:

(1) cut the chicken into 3 cm square pieces, cold water poured into the right amount of white wine, water boiling blistering pot standby.

(2) chicken pieces of water rinse blood, blanch in the water, drain, add secret sauce marinade for 30 minutes.

(2) ginger cut into slices, garlic cut into slices, scallions cut into segments.

(3) frying pan under the old oil, burned to 7 into the heat, under the chicken pieces of high-fire stir-fry, until broken and remove the water, under the dried chili peppers, peppercorns, ginger, garlic stir-fry flavor, under the salt, soy sauce, monosodium glutamate, cooking wine seasoning, stir frying out of the aroma, and add broth simmering for 10 minutes sheng into the casserole.

(4) pour the chicken pieces into the casserole, pot with fire on the table, put the green onion, add onion, cilantro, celery on the table, the casserole continue to heat, stirring and turning by the guests, 10 minutes after the serving.

(5) After the chicken is served, add broth or spicy soup, you can shabu shabu, all kinds of vegetables, in different forms (refer to the hot pot form).