raw material

Boiled tender chicken 1 about 700g, ginger 20g, refined salt 7g, sugar 2g, Shaoxing wine 20g, onion 20g, dried pepper 15g, white vinegar 40g, monosodium glutamate 3g, sesame oil 15g, and cold chicken soup 350g.

prepare

(1) Dried pepper, onion and ginger are cut into filaments respectively.

(2) Cut the chicken into 5 pieces (1 piece of head and neck and 4 pieces of chicken body) and put them in a container.

(3) Heat sesame oil in the pot, stir-fry onion, ginger and pepper, cool in a bowl, add cold chicken soup, salt, wine, vinegar, sugar and monosodium glutamate, and soak in chicken nuggets for half a day. When eating, put the chicken pieces on a plate with a knife, pour some raw juice on it and sprinkle with three shreds.

trait

Fresh and tender, sour and spicy, delicious.

Method two.

First, raw materials

Ingredients: 1 Sanhuang chicken (about 750g).

Ingredients: 50 grams of millet and 50 grams of pepper each.

Seasoning: 50g of vegetable oil, 4g of refined salt, 5g of monosodium glutamate, 5g of chicken essence, 0 g of liquor/kloc-0, 50g of ginger and 5g of chives.

Second, the production method

1. Slaughter Sanhuang chicken, remove hair and wash it, and cut it into 3 cm square pieces; Cut chicken gizzards into chrysanthemums; Cut the chicken intestines with scissors, knead them with refined salt and vinegar several times, clean them and cut them into 1 inch long sections; Cut chicken heart and liver into thick slices; Blanch chicken blood with boiling water and cut into thick slices; Peel and slice ginger and cut leek.

2. Blanch the chicken offal in a boiling water pot, then let it cool and drain for later use.

3. Put the base oil in the pot, when the heat reaches 60%, add the ginger slices and stir-fry, pour the chicken pieces, cook the white wine, stir-fry until the water is dry, add 500 grams of water and millet pepper, bring to a boil with high fire, and simmer with low fire until the chicken is soft and rotten. Add chicken offal, salt, monosodium glutamate and chicken essence to adjust the taste, sprinkle with chives and serve with an alcohol stove.

Third, characteristics

Chicken soup is fresh and slightly sour.

Method three.

Hot and sour chicken

(1) chicken 1 chicken, weighing about 2kg.

(2) Ginger juice 1 tablespoon

(3) 1 tablespoon dried onion.

(4) Jiu Shao 1 tablespoon

(5) 3 tbsp oil

Seasoning:

Seasoning:

Red bean paste 1 tablespoon

(2) Black bean sauce 1 tablespoon

(3) Douban Chili sauce 1/2 tablespoons (you can add 1/2 tablespoons if it is spicy)

(4) 3 tablespoons sugar

(5) 4 tablespoons Zhejiang vinegar

(6) Half bowl of chicken powder and water

Give juice:

(1) 3 teaspoons of corn flour and 3/4 cup of chicken noodle soup.

Cooking method:

(1) Wash the chicken, dry it and cut it into pieces. Marinate with ginger juice first 15 minutes.

(2) Mix and stir all seasonings evenly for later use.

(3) Heat the wok first, inject 3 tablespoons of oil, and add soft onions to stir fry.

(4) Put the chicken in a wok, pour the Shaoxing wine, stir fry, pour the mixed seasoning into the pocket, and cover it with 15 minutes, and serve.

Raw flour can be eaten by being buried in water.

(1) If you don't like spicy food, you can avoid adding bean paste, but the food will also be appetizing. (2) After the chicken is cooked, if the juice is too thick,

No need to put powdered water, or just put some raw powdered water. Preparation time: 20 minutes, cooking time: 20 minutes.