Production method:

Slaughter 1 and 180-day-old cockerels (about 3 kg) and cut them into pieces the size of broad beans; The head of a chicken is divided into two parts and put in the yard with chicken feet and chicken waist for later use.

2. Put 200 grams of peanut oil into the pot, add 40 grams of ginger slices, stir-fry chicken feet and chicken heads until they change color, add chicken pieces, stir-fry for 7-8 minutes over medium heat, and after the chicken shrinks and the surface is slightly dry, cook 30 grams of white wine along the pot wall, add 2 star anise, pepper10g, and stir-fry until fragrant. Add 70g of millet pepper, 70g of pepper and 50g of onion, stir well, add 30g of soy sauce, 3g of salt, 5g of monosodium glutamate and 5g of chicken essence, and add15g of sesame oil to serve.

Linyi stew chicken

Production method:

1, about two and a half years old cock (gross weight about 4.5 kg) was slaughtered and cut into mahjong-sized pieces for later use.

2. Heat 200g salad oil to 30% heat, add15g pepper and 2 star anise, fry until cooked, take out, add ginger slices and stir-fry until cooked, add chicken head and feet, stir-fry slightly, pour chicken pieces, add10g dried Chili after discoloration, stir well, and pour100g soy sauce and soy sauce.

Mix 5g of essence, 5g of chicken essence and 20g of fried chicken sauce evenly. After boiling and foaming, put it in a pressure cooker and press it for 25 minutes.

3. After the chicken pieces are pressed, pick out the peppers, cook the soup together, add 5 grams of fried chicken ingredients, and collect the soup until the soup is slightly thick. Add 200 grams of soaked mushrooms, then add 30 grams of onion and 40 grams of green pepper to serve.

After pressing, pick out the peppers, add mushrooms, peppers and other ingredients, and return to the pot for concentration.

Stir-fried chicken ingredients: take star anise 100g, pepper 50g, fennel 50g, nutmeg, tsaoko 20g, cardamom 10g and clove 5g, mix them evenly and grind them into powder.

Wang Xiaoer Guo Hui chicken

Production method:

1. Take a rooster (about 5 kg) that has been free-range for two and a half years, slaughter it, clean it, cut it into 3 cm square blocks, and put the chicken waist in the yard for later use.

2. Take 100g peanut oil and lard, cook until it is 30% hot, add 10g dried chili, 50g ginger slices and 50g onion segments, add 10g dried chili segments, stir fry slightly, pour in chicken pieces, stir fry for about 5 minutes, until the chicken turns pale yellow and the skin is slightly dry, and add 5g fried chicken material.

3. Heat 50 grams of peanut oil and lard in another pot, add 15 grams of fresh pepper and 50 grams of ginger slices, stir-fry until fragrant, add chicken nuggets, add 500 grams of original soup, add 20 grams of monosodium glutamate, 0/5 grams of straw mushroom soy sauce 15 grams of salt, add 50 grams of green pepper, 50 grams of red pepper and 50 grams of scallion.

Stir-fried chicken ingredients: Radix Angelicae Dahuricae and Fructus Anisi Stellati each100g, dried green pepper, Shandong pepper, dill seed and Senecio scandens each 50g, vanilla seed 30g, cinnamon and tsaoko each 20g, cinnamon and fennel each15g, and long pepper/kloc.

Stir-fried chicken sauce: mix the Chili sauce, oyster sauce and fried chicken material produced in Linyi evenly according to the ratio of 7:2: 1.