The water in the pot is boiling. We hold the chicken's neck, scald it three times, and pour hot water on the chicken with a spoon. After a while, you will find that the chicken skin is a little tight and the color begins to turn yellow.
We lift the chicken, put it in the pot, and continue the action just now, and we will see that if there is blood residue, the water will start to become turbid, and we will do this for three times.
Take out the chicken. At this time, we clean the pot and refill it with water. If we start cooking,
5. Cut the green onion into sections, slice the ginger, and prepare a proper amount of dried red pepper.
6 After the water is boiled, add the chicken and the seasoning just prepared. You can add more, deodorize and refresh yourself.
In the process of cooking, we can constantly pour hot water on the chicken with a spoon. At this time, the second coup appeared. If you have an induction cooker at home, you can cook the chicken with low fire, because it doesn't need too high temperature to cook the chicken. It usually takes about 10 minutes. At this time, the chicken will not be so soft, a little hard, and the skin is tight ... then you can turn off the heating.
After turning off the fire, we can soak the chicken in the pot for about half an hour. Why are we doing this? It's because the meat outside is cooked at 10, and the meat with bones inside is not fully cooked. We can use the residual temperature of water to soak the meat completely, which can make the meat crisp and refreshing and very elastic.
9 Peanut cold oil into the pot, slowly fry on low fire, and when it is golden, it can be taken out of the pot, and it will become brittle when it is cold.
10 peeled peanuts and cut them into small pieces for later use.
1 1 Next, use ice cubes. If not, ice water will do. Put the water into the freezer in advance.
12 chicken cooked in hot water is tender, but it will be tight when it is shaken in ice water, and it will be brittle when it is eaten again.
13 mince garlic and ginger for later use.