Boiled chicken feed

Onion part 2

Ginger (broken) 1 yuan

Cooking wine 1 tablespoon

White pepper (5 pieces)

Fried material

50 grams of Pixian bean paste

Douchi 10g

Dried onion 1

3 pieces of onion

Garlic cloves (minced) 2 cloves

Mix the right amount of spices (see tips).

thick pepper/chilli sauce

2 tablespoons red pepper.

2 teaspoons of Zanthoxylum oil (or Zanthoxylum oil)

2 tablespoons sesame oil

Sugar 1 teaspoon

Tengjiao noodles (pepper noodles) 1/2 teaspoons

2 tablespoons cooked sesame seeds

1 tablespoon chopped cooked peanuts.

Proper amount of salt

The practice of giving chicken in red oil?

Divide the chicken into chicken legs, chicken breasts, chicken wings, chicken skeletons, chicken feet, chicken gizzards, chicken livers and other parts.

Wash chicken nuggets (except chicken breast) in blood, put them in a pot, add the cooked chicken feed and appropriate amount of water, cook the chicken legs until they are cooked to 9 minutes (no blood flows out when inserting bamboo sticks), and take them out; Turn off the fire, add the chicken breast, soak for 5~8 minutes and take it out. Cool all the chicken pieces thoroughly. Leave the chicken bones in the soup pot and continue to cook.

Boned the chicken legs and replaced all the chicken pieces with delicious sizes.

String chicken pieces on a bamboo stick.

String vegetables on bamboo sticks and blanch them in salt water. (The side dishes can be directly scalded in the original soup without adding hot sauce. )

Let all the vegetables cool.

Prepare all the frying materials.

Heat the pan, add oil, add Pixian bean paste and stir well.

Add the stir-fried materials and stir-fry to give a fragrance.

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Put the fried ingredients into the pot where the chicken pieces are cooked, and cook for 20 minutes on medium heat. Filter the soup and let it cool.

Mix the soup in 10 with the hot sauce evenly.

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Soak the chicken skewers in the soup to taste.

1. Mixed spices: ginger 1, star anise 5, cinnamon 3g, Amomum villosum 2g, licorice 0g and gardenia 2g 1.

Amomum tsaoko 1 Amomum villosum, 3 rows of grass, 2g Amomum villosum 1 angelica dahurica 1 citronella1g.

(You can match it according to your own seasoning. )

2. I see that red oil in many recipes is cooked with Chili in oil, but in fact, it is more traditional to heat the oil and pour it directly on the Chili noodles. If you are worried that the fragrance is not enough or it is difficult to control the temperature, I have a secret recipe: pour the oil several times, and the temperature is higher every time. In this way, the pepper is controlled, not burnt, and the taste is much more fragrant than that of ordinary methods. Even if you try it for the first time, you can make very successful red oil, so that you can have a lot of delicious cold dishes this summer. ?

The salt in the soup must be added enough, and the vegetables can be soaked for a while before the ingredients can taste. ?

You should never add dark seasonings such as soy sauce and oyster sauce to the soup. What you want is clear soup base, pure red oil color.

The soup base can be hot or cold, depending on your preference. ?

6. Side dishes can be changed to your favorite.