Soup pot: The traditional way to eat fat sausage chicken is to eat chicken first and then rinse vegetables, so as to keep the original flavor of fat sausage chicken. After eating a pot of chicken, add the broth and heat it into a hot pot. The aroma of the griddle and the charm of the hot pot linger in your mouth, ensuring that you will never forget it! It is suitable for three or five friends to drink a little wine, and friends can eat and rinse at dinner, which is very atmospheric.
Griddle: This is a way of eating in the evolution of market demand, and it is also very popular. Just fry the selected dishes with the fat sausage chicken, just like a spicy pot. This way of eating is quick and convenient. All kinds of seasonal vegetables and fungi are mixed together in the pot, and the sauce of fat sausage chicken is rich, so it tastes special. This way of eating is in great demand in the market, especially for office workers who are in a hurry, and the sales of group buying and takeaway have soared.
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Production process:
1. Prepare ingredients
2. Pickled chicken
3. Cook the casserole on the fire for 2 minutes.
4. Heat the salad oil, add the special hot pot bottom material, and add the pepper to stir fry.
5. Pour the marinated chicken pieces, a little soy sauce and rock sugar, stir fry, cover the pot and simmer.
6. Add onions and celery, continue to stir fry, cover the pot and simmer.
7. Lift the lid and stir fry once every two minutes, and repeat for three times.
Learn authentic Sichuan fat sausage chicken and roast chicken technology, search: Shangshanjia. Fat sausage chicken is famous for its fragrant, smooth, thorough taste, novel form and taste that can be adapted to local conditions. It can be divided into three flavors: slightly spicy, medium spicy and heavy spicy.
Roast chicken is a special dish in Sichuan, so it is called roast chicken instead of roast cock, because the dialect there is called cock cock.
Fat sausage chicken is a mixed dish name of "roast chicken" and "griddle chicken" in other places. Chengdu Shangshanjia Restaurant inherits the technology of Sichuan fat sausage chicken and roast chicken, and is committed to the promotion and popularization of the special fat sausage chicken and roast chicken technology. I'm doing technical training now. Welcome to consult. Just search online and you'll know.
Detailed practice and steps of fat sausage chicken
Exercise:
1 local rooster (gross weight is about 2kg), 50g dried pepper, 50g pepper, 50g onion, 50g coriander and 50g celery.
Seasoning:
80g of secret sauce, old oil 1200g, ginger 15g, onion 10g, garlic 10g, salt 5g, soy sauce 10g, monosodium glutamate 5g, cooking wine 15g, and clear soup.
Boiling method of old oil (taking boiling 15kg old oil as an example);
Making:
Boil the four oils in a pot until they are 30% hot, then cook the remaining ingredients and spices with low fire 1 hour (it is advisable to keep the oil temperature below 5 during cooking, otherwise the spices will paste) until the oil turns yellow, then soak them 1 hour, and remove the residue. (Siraitia grosvenorii should be soaked in clear water for 20 minutes before being put in. )
Making process of secret sauce:
(1) break all kinds of spices.
(2) Put the oil in the pot, heat it to 60%, add all kinds of sauces and spices, ginger and garlic, fermented grains and simmer for about 1 hour, then add the crystal sugar and yellow wine and mix well.
Production key:
(1) Many people fry Chili sauce, which is not fragrant enough. We use the method of boiling, which takes a long time to make the fragrance emit to the maximum.
(2) Siraitia grosvenorii should be boiled in water before it becomes sauce, otherwise it will be very bitter.
(3) Rock sugar can increase the taste of fresh alcohol and relieve the spicy taste, but don't add too much, otherwise it will be too sweet. If you add rock sugar, you must add some yellow wine to enhance the fragrance. If you add sugar, be sure to add cooking wine. This collocation tastes the best. Internet search: the best is the best.
Fat sausage chicken, roast chicken, taro chicken, etc. , originated in Sichuan. If you want to learn the authentic technology of fat sausage chicken and roast chicken, you'd better go to the birthplace-Chengdu Shangshanjia Restaurant-an authentic, reliable and well-known catering brand, learn in a physical store and experience entrepreneurship training for yourself. Just search it! Free of joining fees, fully gain mature experience and a full set of core technologies!
Production method:
(1) Cut the chicken into 3cm square pieces, pour a proper amount of white wine into cold water, boil the water, and foam the pot for later use.
(2) Wash the bloody chicken pieces with clear water, blanch them in feed water, take them out and drain them, and add secret sauce to marinate for 30 minutes.
(2) Slice ginger, garlic and onion.
(3) put the old oil into the oil pan, heat it to 70%, stir-fry the chicken pieces with high fire until they are cut off, remove the water, stir-fry the dried peppers, prickly ash, ginger and garlic, add refined salt, soy sauce, monosodium glutamate and cooking wine, stir-fry the fragrance, add clear soup, and slow fire/kloc-0: 0.
(4) Pour the chicken pieces into the casserole, serve them on the table with a fire in the pot, add the onion pieces, put the onion pieces, parsley and celery on the table, continue to heat the casserole, and stir them evenly by the guests. 10 minutes later can serve.
(5) After eating chicken nuggets, add clear soup or spicy broth, and you can rinse yuba and various vegetables in different forms (refer to the form of hot pot).