1, Changde Township Chicken Bowl
Add rapeseed oil 100g into the pot, when heating to 40% to 50%, add ginger slices 10g and cinnamon 1g, stir-fry until the chicken becomes discolored, then add dried Zanthoxylum bungeanum 10g, stir-fry, add raw water, and boil.
2. Bacon qianzi Bowl
80g of rapeseed oil is put into the pot, and when it is heated to 40% to 50% heat, the bacon slices are stir-fried to get oil, 5g of garlic seeds are stir-fried to golden brown, 50g of water is added to boil, and the processed wax qianzi and seasoning (1g pepper powder, salt, white pepper powder, sugar, 3g of chicken essence and monosodium glutamate) are added for seasoning.
3. Changde Wind Blowing Chicken Bowl
60 grams of rapeseed oil is put into a pot, heated to 40% to 50% heat, then 20 grams of ginger slices, cinnamon 1 g and 5 grams of pepper are added to stir-fry until fragrant, then wind-blown chicken is added to stir-fry until fragrant, then 40 grams of cooked lard and 20 grams of dried pepper are added, and the chicken is cooked and rotten after boiling over high fire.
4. Changde Feichang Bowl
80g of rapeseed oil is put into the pot, and when it is heated to 40% to 50%, 20g of ginger slices, cinnamon 1g, star anise 1g and 5g of pepper are added to stir-fry until oil is produced, and then 20g of Pixian bean paste and oyster sauce 10g are added. Has been added.
5. Changde spicy pork knuckle bowl
80g of rapeseed oil is put into the pot, and when it is heated to 40% to 50%, 20g of ginger slices, cinnamon 1g and dried chili 10g are put into the pig's feet and stir-fried over medium heat, so there is not enough water. After the fire is boiled, simmer with low fire until the raw materials are cooked (about 45 minutes), and then add monosodium glutamate and monosodium glutamate.