Star anise100g, prickly ash and Mongolian prickly ash 50g, angelica dahurica, fragrant rapeseed 30g, glossy ganoderma, cinnamon, cassia bark, fennel and tsaoko 20g, fragrant leaves, mushrooms, Amomum villosum, nutmeg, cardamom, long pepper, dried tangerine peel10g.

The cost of the best chicken (spicy chicken) in 26 yuan: 30 copies are sold in 58 yuan every day.

Features:

1, this dish is made by guests who go to the chicken stall to choose live chickens for slaughter, and stew them on the stove and firewood, one in a pot to ensure the taste.

2. When making, choose lard and salad oil to mix, and stir-fry garlic first. The chicken made in this way is golden in color and very fragrant and tender, which is much better than using salad oil only.

In the past, the stewed chicken usually contained fungus, mushrooms, potatoes and so on. And they use fried yuba (fried dried yuba and soaked it until soft, no matter how it is cooked in the end, it tastes strong. If it is not fried, it will be softer after burning.

Generally, the stewed chicken in the store is salty. Now they make it spicy and slightly spicy, and add spicy sauce and a lot of dried Chili segments. After burning, the flavor is unique, similar to the taste of Hunan cuisine, smooth and appetizing, which is an important point to attract guests.

5. Farm Chickens Many farm chickens are sold by the catty, one chicken is more than 80- 100, while the chickens in Taohua Village are raised by themselves, weighing about 3 kg. After the guests selected, they sold each chicken in 58 yuan instead of by the catty, which relieved their worries and made them feel at ease to taste.

Exercise:

Raw materials:

Peasant chicken 1250g (gross weight 3kg), yuba 100g, fresh beans 100g, red pepper 30g, garlic 50g, ginger 20g, green onion 15g, pepper 20g and dried pepper 50g (cut).

Seasoning:

Salt 8g, monosodium glutamate 10g, soy sauce 10g, spicy girl sauce 20g, seafood sauce 15g, oyster sauce 3g, black pepper 5g, lard and salad oil 75g, and broth 1kg.

Making:

1. Fry dried yuba in a 50% hot oil pan until it bubbles and turns golden brown. Take it out and cut it into inches. Soak it in cold water until it becomes soft. Grease the beans and set them aside.

2. Wash the chicken, chop it up and fly.

3. Add lard and salad oil * * * 150g into the pot, stir-fry garlic until golden brown, then add pepper, pepper, onion and ginger to stir-fry until fragrant, then add soy sauce, spicy girl, seafood sauce, chicken nuggets or stir-fry for 1 min, and add broth, yuba and other seasonings to stew on low heat.

4. Then put the steamed buns around the pot and serve.

Features: outstanding peasant flavor, fragrant chicken tendon and rich sauce flavor.

Making method of pot and bag:

Add 200 grams of flour and 5 grams of baking powder into proper amount of water to form dough, stir-fry evenly, knead into strips, cut into small pieces, fry in an electric baking pan until golden brown or steam in a steamer.

Making:

1, when frying chicken pieces, don't overdo it, otherwise it will be easy to fry, and it will not be easy to stew after frying. 2, this dish does not thicken, put oyster sauce to thicken the soup, which can save thickening and taste better.

Roast chicken secret recipe

1. Method for making seasoning package: take 25g of fragrant leaves, 75g of cinnamon, 75g of star anise, 25g of cardamom, 25g of Amomum villosum, 25g of cardamom, 50g of longan, 20g of clove, 25g of mountain slag, 20g of grass, 20g of Amomum villosum, 50g of straw and 65,438+of dried pepper.

Second, the production method of chicken pot red oil (old oil) Refine the vegetable oil to about 80 degrees in the pot, add Sichuan Pixian watercress (about 4 Liang), Laoganma hot sauce (first mix a little water), garlic and white wine, turn off the fire when the garlic is golden yellow, and then add pepper (half a handful).

Third, flying water removes blood bubbles from chickens. In the same year1750g cockerel was washed and cut into 3cm square. Marinate with 2/3 teaspoons of yellow wine, salt, sugar and ginger juice for about 30 minutes. Under cold water, they are poured into white wine. 2. After the water is boiled, soak it in the pot for use, and wash the chicken offal and chicken intestines for use.

4. Boil the chicken under high pressure in a pressure cooker, add the fried onion, ginger, garlic and spices, add soy sauce, salt, sugar and yellow wine to adjust the taste, add water (a little more than 5 cm), heat for 10 minute, then add the chicken offal and chicken intestines, and press for 3 minutes.

5. Put 50g of refined oil on the table and heat it to 50% in an iron pan. First pour in onion slices, carrots, green peppers, celery, onions, celery and so on. Then stir fry quickly. Add green bamboo shoots and cut into strips. Add chicken nuggets and stock to a hot pot and bring to a boil. Add a little pepper and red oil, sprinkle with appropriate side dishes such as coriander and raw bean sprouts, and serve, preferably with rinsing.

1. How to make seasoning package:

Take 25g of fragrant leaves, 75g of cinnamon, 75g of star anise, 25g of cardamom, 25g of Amomum villosum, 25g of nutmeg, 50g of longan, 20g of clove, 25g of mountain slag, 20g of mowed grass, 20g of Amomum villosum, 50g of straw, 15 dried pepper (cut in the middle), 20 peppers and other spices, wash them in warm water, and fry them.

Second, the method of making chicken pot red oil (old oil)

Refine the vegetable oil to about 80℃ in the pot, add Sichuan Pixian watercress (about 4 taels), Laoganma Chili sauce (mixed with a little water first), garlic and white wine, turn off the heat when the garlic turns golden brown, and then add pepper (half a handful).

Third, flying water removes blood bubbles from chicken.

That year, 1 rooster (750g) was washed, cut into 3cm squares, marinated with 2/3 teaspoons of yellow rice wine, salt, sugar and ginger juice for about 30 minutes, and then poured with 0.5% white wine under cold water. 2. After the water is boiled, soak it in the pot for use, and wash the chicken offal and chicken intestines for use.

Fourth, high-pressure cooking chicken.

Put it in a pressure cooker, add fried onion, ginger, garlic and spice packets, add soy sauce, salt, sugar and yellow wine to adjust the taste, add clear water (more than 5 cm) and press 10 minute, then add chicken offal and chicken intestines and press for another 3 minutes.

Fifth, serve food.

50 grams of refined oil is heated to 50% in an iron pot. First, add onion slices, carrots, green peppers, celery, onions, celery and so on. Then stir fry quickly. Add green bamboo shoots and cut into strips. Add chicken nuggets and stock to a hot pot and bring to a boil. Add a little pepper and red oil, sprinkle with appropriate side dishes such as coriander and raw bean sprouts. At the same time, better service.