Ingredients: sesame paste 3g Jiang Mo 3g garlic 5g monosodium glutamate 3g chicken essence 3g white sugar 2g soy sauce king 15g sesame oil 5g pepper oil 5g pepper oil 5g fresh soup 75g

Method:

First, use Chili oil and sesame oil to disperse sesame paste in a container, then add fresh soup and other seasonings, and after fully stirring, stir.

second, the production of onion oil

raw materials: 5 grams of onion, 5 grams of ginger, 3 grams of onion, 1 grams of garlic, and the right amount of salad oil.

Method:

Wash scallion, ginger, onion and garlic, and pat them to pieces. Put salad oil into the pot, heat it, add the above raw materials, simmer slowly with low fire, and remove the residue to get the onion oil.

This special scallion oil is poured on the dishes before serving, which can increase the fragrance of the dishes.

3. Processing and cooking of chicken

1. Cut the chicken into 2cm-wide strips and put them into a dish

2. Put ginger slices and scallions on the chicken, sprinkle a little salt and pepper, then pour cooking wine on it, put it in a cage and steam it over high heat, then take it out, remove the ginger and scallions, and pour out the steamed juice.

3? Pour the steamed sauce on the chicken, sprinkle with shredded ginger, shredded onion and shredded red pepper, pour the scallion oil on it, sprinkle with cooked sesame seeds and chopped peanuts, and finally garnish the plate with coriander.

IV. Operation essentials

1. Sesame sauce must be dispersed with oil before adding other seasonings, otherwise sesame sauce is easy to lump, which is not conducive to the full mixing of seasonings.

2. When steaming seasoning, be sure to seal the container and wait until the chicken is steamed before opening the container to prevent the fragrance from volatilizing.