How to cook a chicken? How to match spicy red oil with mala Tang? Cold pot skewers have been widely circulated in the Qing Dynasty for hundreds of years. It is characterized by crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. The making process of cold pot string is very simple:

Step 1: Take the minced chicken, slaughter it, wash it, blanch it in boiling water, pick it up and put it in a cold water pot, add a small amount of Dongru and ginger slices, boil it with strong fire, simmer for 30 minutes, soak it in Xuan fire for 1.5 hours, then take it out and make the chicken slices into symmetrical slices.

Step 2: soak the chicken in the homemade seasoning for more than 2 hours, take it down, and pour a small amount of prepared Sichuan flavor juice to eat. To make soup base, you must first boil spicy red oil.

Method of making spicy red oil: 1. The injuries were pepper, dried Chili Festival, red pepper noodles 1Kg, dried walnut with shell 1500 g, Amomum villosum, fragrant fruit, dried citronella 150 g, fennel 200 g, and fried sesame and garlic with skin 50 g.

2. Take 15Kg of tea seed oil, put it in a pot, heat it with slow fire until it starts to smoke, cool it with low fire, then heat it to 60% heat, pour it into the mixture of process 1 with low fire, and cover it and soak it for more than 5 days. In the case of soaking, mix it once a day or use it too carefully. After the spicy red oil is cooked, you need to configure the skewers.

Method for making skewered spices: put 500g spicy red oil into a container, pour 100g green pepper powder, then heat it to 60%, then pour it into the mixture in the first step, cover it, and soak for 5 days. Sichuan red marinade 1Kg, golden fish 50g, Amomum villosum 65438, fragrant fruit 65438 and dried citronella 65448. This soup base can soak 2500 grams of chicken.