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Practice and recipe tips of cold skewers in Ji Bo: recipe practice of cold skewers in Ji Bo
1, raw materials: grass chicken, peanut butter, sesame sauce, oyster sauce, soy sauce, chicken essence, yellow wine, salt and red oil.

2. Materials: healthy cock 1 bird, 50g of red pepper, 5g of pepper powder, 20g of refined salt, 0g of sugar10g, 5g of monosodium glutamate.

3. Cook chicken. After the rooster is slaughtered, the hair and viscera are removed, washed and cooked until it is cut off, and the chicken is taken out. Cook soup with pig bones.

Step 4 slice. After the chicken is dried, it is washed, boned and cut into pieces.

5, seasoning bowl. Add salt, red pepper, pepper, pepper powder, sugar and monosodium glutamate to the chicken slices, stir well, put them in a clay pot, and spoon a bowl of chicken soup to serve.

6. The finished chicken is not bright. The color of giving chicken should be red, white and shiny. Don't put soy sauce in the seasoning to avoid hurting the color of the chicken. After the cooked pepper is refined, it can be left for a day or two before use, which can make the oil red and bright and the finished product look good.