Raw materials: 3 kg of ground chicken meat, 250 grams of alpine ground pork pork pork, ground pork ribs 500 grams of pig fat intestines 250 grams of gizzards 200 grams of chicken gizzards. 200 grams of old tofu, 250 grams of lettuce pieces, 250 grams of zucchini slices. Accessories: 80g of dried red chili, 100g of fresh green and red chili pepper***, 100g of fresh ginger, 100g of garlic, 30g of pickled wild peppers. Seasonings: Chai sauce 100 grams, PI County soybean paste 80 grams, pickled pepper oil (salad oil plus pickled pepper refining from the end of the role of color, aroma) 150 grams, spice powder (star anise, peppercorns, cinnamon, allspice, cardamom and other basic spices mixed and broken) 10 grams. Chai sauce production: Orleans barbecue sauce and oyster sauce according to the 1:1 comparison stir well that is to become. Operation Procedure: 1, light the gas cooker, put inside the stovetop, turn on the fire will be pan sizzling dry, at the same time in the pan around the side of the acrylic oil-proof cover (this cover has a hole, easy to chef leaning over in the pan fried chicken). 2, canola oil 500 grams of pot burned to eighty percent heat, add the pork pieces stir-fried oil, and then under the ribs section stir-fried until browned, and then under the chicken pieces stir-fried to break the raw, into the dried chili pepper section stir-fried for 3 minutes, and then into the ginger section, green, red two thorns of chili pepper section, garlic, pickled wild peppercorns stir-fried evenly. Stir-fried raw materials set aside to the side of the pot, pouring pepper oil, under the Pixian soybean paste, Chai Huo sauce stir-fried, and then dialed into the raw materials together and turn well, and then under the fat intestines section, sprinkle spice powder, rushed into the broth 3.5 kg, into the tofu, zucchini, lettuce, lettuce pieces boil. 3, at this time to withdraw from the gas stove, put a ladle of lit smokeless charcoal, cover the pot with a lid, simmer for 15 minutes to open the lid to eat. Serving Methods: Guests directly from the pot to scoop out the meat, into the bowl to eat, very rough style of Jianghu cuisine. After eating the main ingredient, you can add soup and shabu-shabu. Chai Huo Chicken Recipe 2
This recipe for "Chai Huo Chicken" is named after the earthenware stove and cauldron used for stir-frying. The recipe originates from the countryside of western Sichuan, where bitter gourds, potatoes, peanuts, and string beans are used to accompany the chicken to increase its palatability. The most special feature of this dish is the fish sauce that is added to the chicken during stir-frying, which is made from a mixture of dried fish, crushed red dates, and powdered mushrooms with three kinds of spicy sauce, which is fresh and slightly sweet, and makes a good complement to the chicken's flavor.
Batch preparation: 1, 2 local chicken slaughtered, dehairing, internal organs (net weight of about 2000 grams / only), rinse off the blood and water to knife into pieces. 2, the pot into the rapeseed oil 400 grams burned to fifty percent hot, into the chicken pieces of small fire constantly stirring until the skin color golden, add red pepper section 40 grams, garlic cloves section, ginger 30 grams, add (fish is) fish sauce 80 grams stir-fried until the chicken pieces of color, add into the water submerged chicken pieces, add 250 grams of peanut kernels, 70 grams of garlic cloves on a high fire to boil, and then turned to a small fire to burn for 30 minutes, turn off the fire and standby. 10 minutes before dinner, add 800g of bitter gourd, 600g of raw potato and 600g of green beans into the chicken pieces and cook for 10 minutes on medium heat, then sprinkle 70g of green pepper rings and 50g of chopped green onion into the chicken pieces and turn well. Go to the food process: because the meal before adding accessories when the chicken has been back to the heat, go to the food only need to scoop out about 500 grams of fried chicken and accessories ***500 grams into the "open pot", the bottom of the candle can be on the table. Spicy sauce production: 1, 350 grams of jujube core chopped, 300 grams of dried mushrooms broken into powder, (fish is) 250 grams of dried fish picked impurities, broken into powder. 2, pot into the salad oil 1500 grams burned to fifty percent heat, into the ginger 200 grams, 150 grams of minced white onion stir-fried aroma, into the Pixian 2000 grams of bean paste (chopped), Li Jinji spicy sauce 800 grams of Guilin chili sauce 400 grams, as well as broken jujube stir-fried aroma, plus Shiitake mushrooms powder, fish is dried fish powder continue to stir-fry for 5 minutes that is. Technical key:
(Fish is) dried fish is a kind of inexpensive small dried sea fish, it and the mushroom are natural flavor essence, with the general chemical seasoning in the fresh flavor, can be very good for the dish to add fresh flavor; and the addition of red dates can make the dish with a light sweet aroma. These three ingredients into the spicy sauce, fried chicken without adding MSG, chicken powder and other materials, the dish is naturally fragrant, healthy. 1、This is a long-handled frying spoon specially made for "local stove dishes". 2, the pot into the oil is hot, into the chicken pieces fried until the skin color golden brown. 3, into the auxiliary ingredients, plus (fish is) fish sauce. 4, stir fry until the chicken pieces color, add water to submerge the ingredients. 5, pour in peanut rice, garlic cloves and burn for 30 minutes.