Ingredients: 3 kg of native chicken, 250g of pork belly of alpine native pig, 500g of pork ribs of native pig, 250g of pork intestines, 200g of chicken gizzard, 200g of old tofu, 250g of lettuce slices and 250g of zucchini slices. Accessories: dried red pepper 80g, fresh green and red Vitex negundo 100g, fresh ginger slices 100g, garlic seeds 100g, pickled pepper 30g. Seasoning: firewood sauce 100g, Pixian bean paste 80g, pickled pepper oil 150g (refined from salad oil and pickled pepper powder, which plays the role of coloring and enhancing fragrance), and spice powder 10g (basic spices such as star anise, pepper, cinnamon, fragrant leaves and nutmeg). Production of firewood sauce: Orleans roasted wing sauce and oyster sauce are mixed evenly according to the ratio of 1: 1. Operating process: 1. Light the gas stove, put it in the stove, and dry the pot with high fire. At the same time, put an acrylic oil-proof cover around the pot (there is a hole in this cover for the chef to lean over and fry the chicken in the pot). 2. Heat 500 grams of vegetable oil in the pot to 80% heat, add pork belly pieces and stir-fry to get oil, then stir-fry ribs until they change color, then stir-fry chicken pieces until they are broken, stir-fry dried peppers for 3 minutes, and then stir-fry ginger pieces, green and red peppers, garlic seeds and pickled peppers evenly. Stir-fry the raw materials to the edge of the pot, pour in pickled pepper oil, stir-fry Pixian bean paste and firewood paste, then stir-fry the raw materials together, then put them into the fat sausage section, sprinkle with spice powder, pour in 3.5 kg of broth, and add tofu slices, zucchini slices and lettuce slices to boil. 3. At this time, remove the gas stove, put in a spoonful of lit smokeless charcoal, cover the pot, and simmer for 15 minutes. How to eat: guests directly scoop out the meat from the pot and put it in a bowl, which is very rough and has the style of Jianghu cuisine. After eating the main ingredients, you can add soup and wash vegetables. Chicken practice 2
This kind of "Chai Chicken" is fried with a earthen stove and a cauldron. Its practice originated in the rural areas of western Sichuan, with bitter gourd, potatoes, peanuts and mung beans mixed with chicken to fully increase the edibility; The most special thing is the fish hot sauce put in when frying chicken. It is a mixture of dried fish, chopped red dates and mushroom powder. It tastes delicious and slightly sweet, which complements the flavor of chicken.
Batch prefabrication: 1, slaughter 2 chickens, remove hair and internal organs (net weight is about 2000g/ chicken), wash away blood and block. 2. Add 400g raw rapeseed oil to the pot and heat it to 50% heat. Add chicken pieces and stir-fry until the skin is golden yellow. Add 40g of red pickled pepper, 30g of garlic sprout and 30g of ginger slices, add 80g of fish hot sauce and stir-fry until the chicken pieces are colored. Add water to soak the chicken pieces, add 250g raw peanuts and 70g garlic cloves, and boil. Then turn the heat down for 30 minutes. 10 Before dinner, pour 800g bitter gourd, 600g raw potatoes and 600g green beans into the chicken nuggets, cook for 10 minute until the chicken nuggets are tasty, sprinkle with 70g green pepper rings and 50g chopped green onion, and turn well. Picking process: As the chicken nuggets have been reheated before meals, you only need to scoop out about 500g of fried chicken nuggets and 500g of auxiliary materials, put them into a "boiling pot" and light a candle at the bottom to eat. Hot sauce production: 1, peeled and chopped 350g of red dates, crushed 300g of mushrooms into powder, and 250g of dried fish picked out impurities and crushed into powder. 2. Add1500g salad oil to the pot and heat it to 50% heat. Add 200g of Jiang Mo and150g of chopped green onion and saute until fragrant. Add 2000g Pixian bean paste (chopped), 800g Lee Kum Kee Chili sauce, 400g Guilin Chili sauce and chopped red dates to stir fry. Add mushroom powder and fish. Technical key:
Dried fish is a kind of cheap dried small marine fish. It and mushrooms are both natural monosodium glutamate, which has a fresh flavor that general chemical seasonings do not have, and can add flavor to dishes very well. The addition of red dates can make the dishes bring a touch of sweetness. When these three ingredients are mixed into the hot sauce, there is no need to add monosodium glutamate, chicken powder and other ingredients to the fried chicken, and the dish is naturally fragrant and healthy. 1, this is a long-handled frying spoon specially made for "local dishes". 2. Heat the oil in the pot, add the chicken pieces and stir fry until the skin is golden. 3, add accessories, add (fish is) fish hot sauce. 4. Stir-fry until the chicken pieces change color, and add water to soak the raw materials. 5. Pour in peanuts and garlic cloves and cook for 30 minutes.