Sichuan cuisine menu

The main ingredient is chicken.

Practice fumigation

Other flavor types

Cai Cheng hot dishes

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raw material

2 shaban chickens (about 400g), 2.5g of tea, 25g of sugar and 25g of sesame oil.

working methods

(1) Cut the chicken from the back, take it out, wash it with clear water, peel it, soak it in cold water for 5 hours, then blanch it in a boiling water pot, wash it again, soak it in cold water for 1 hour, then cook it in a sauce pot, take it out and control it to dry.

(2) heating the fumigation pot, mixing the tea leaves and white sugar and sprinkling them in the pot. Put a grate on it, pour the chicken on it, cover it tightly, put the pot on the fire, smoke the chicken with tea and sugar into jujube red, and put sesame oil on it.

general idea

The sauce soup should be delicious, and the sauce should be cooked with high fire and low fire.

Master the smoking time, usually three or four minutes.

trait

The color is bordeaux, which has a smoky smell.