Prepare some auxiliary materials, cut green onions into long sections, and cut ginger into large pieces.
Prepare a small bowl of mala Tang, and put in four star anise, several fragrant leaves, a pinch of pepper, a handful of dried pepper, a pinch of fennel, a few cardamom, several pieces of angelica dahurica, three pieces of cinnamon, two pieces of galangal, one tsaoko and two pieces of hawthorn.
2. Blanch the chicken in water first. This step is also to give the chicken a background color.
Boil water in the pot, put cold water into the chicken, add a spoonful of maltose to stir maltose, and the chicken skin with maltose will be pale yellow, which will make the dish more beautiful.
When blanching, turn it over frequently, and constantly water the exposed part of the water, so that the chicken is heated evenly and the color is more uniform. Boil for about 2 minutes, then take out and control the water.
3. Fry the chicken in oil.
Burn more oil, it is best not to burn the whole chicken. When the temperature rises to 50% heat, put the chicken in the colander and immerse it in the oil pan. At this time, it's best to stand away or lift the cover to protect yourself from hot oil splashing and scalding.
When the oil flower becomes smaller and the danger is reduced, fry it on medium heat, and pour hot oil on the chicken until the skin is golden, and take out the oil control.
3. Leave the bottom oil in the pot, add the onion and ginger, stir-fry with the prepared aniseed, add more water in the pot, add the oiled chicken, add 20g of cooking wine, 65,438+05g of salt and 20g of rock sugar, and refresh and color.
After the fire boils, cover the pot and stew for 20 minutes.
After 20 minutes, the chicken is stewed until tender and smooth. Carefully take it out and put it on a plate, then pour a spoonful of soup and put two parsley.
Tips:
1. Bleaching is mainly to remove blood stains and reduce fishy smell. Adding maltose can give the chicken skin a background color in advance.
2. The main purpose of frying is to color the chicken skin, and at the same time, to remove the water in the chicken, so as to facilitate the absorption of soup and the taste in the later stage of marinating, and to achieve a crisp and tender taste.