Chinese name
Sauced chicken neck
major constituent
Clean the chicken neck
condiment
Nutmeg, Radix Angelicae Dahuricae, Pericarpium Citri Tangerinae, Flos Caryophylli and Fructus Tsaoko
craftsmanship
boiling
raw material
Ingredients: 2000g clean chicken neck.
Seasoning: 2000g of red halogen, 25g of onion, 0/5g of ginger slices/kloc-0, a proper amount of sesame oil, and 0/piece of spice bag (containing a proper amount of pepper, star anise, cinnamon, kaempferia kaempferia, nutmeg, angelica dahurica, dried tangerine peel, clove, tsaoko and magnolia flower).
working methods
(1) Soak the chicken neck in warm water, scrape it clean, and then rinse it with clear water. (2) Heat the pot with clear water, put it into the chicken neck, heat it until it is cooked thoroughly, take it out and rinse it with clear water.
(3) Put a proper amount of clear water into the pot, add red and old bittern, spice bag, onion and ginger, and then put them into the cooked chicken neck. After the fire is boiled, make it into a sauce with low fire until the chicken neck is crisp and rotten. Take it out and brush it with sesame oil Chop it into small pieces and put it on a plate when you eat it.
Vegetable standard
The color is ruddy, the chicken is boneless but not boneless, with fresh and tender taste, rich fragrance and beautiful appearance.
nutritive value
This dish has the effects of warming the middle warmer, invigorating qi, replenishing essence and marrow, invigorating qi and nourishing blood, and strengthening bones and bones.
point out
Blanching and sauce making time should not be too long.