The authentic way of Sichuan fat sausage chicken is to cut off the fat sausage first, then blanch it in boiling water with the chicken, pick them up, then stir-fry them in an oil pan for a few minutes, and then put them in a pot with ingredients for low heat.

fat sausage chicken is a new food in Sichuan, which has the characteristics of Sichuan hot pot, delicious and unique. Next, I will teach you the authentic method of Sichuan fat sausage chicken. Details 1

Cut the green onion into sections, cut the ginger into ginger slices, wash the mushrooms, turn around and cut them in half, and cut them into pieces with a fat sausage hob. 2

Boil water in the pot, put chicken in cold water and blanch it. After the water boils, remove the floating foam, and then take it out and control the water. 3

once again, boil the water in the pot, add the onion, and add the fat sausage to the cold water. Add a little more cooking wine after the water boils, and then take out the fat sausage to control the water. 4

Heat the pan, add a proper amount of oil, and add the fat sausage to fry it (this will make the fat sausage more fragrant and explode the oil that has not been removed from the fat sausage). After the sausage is fragrant, pour a proper amount of cooking wine into the side of the onion pot (the volatilization of cooking wine can take away the fishy smell of the sausage), and then add garlic and spices. 5

? Stir-fry together, then add two or three spoonfuls of bean paste and pickled pepper sauce (chopped pickled pepper) and stir-fry a few times, then add a spoonful of sugar, then pour a bottle of beer, and then add a proper amount of water to boil. Cover the fire and simmer for 2 minutes. 6

After 2 minutes, add chicken, mushrooms and green onions, add light soy sauce to taste, add a little light soy sauce to add color, and add a little old vinegar. Continue to cover and cook for about 2 minutes. 7

after 2 minutes, add a little sugar to freshen up, then add a proper amount of salt, a little chicken essence (don't put it if you don't like chicken essence) and a little pepper oil, pick the spices, pour them into a big pot, and finally sprinkle a handful of chopped green onion.