How to eat the fat sausage chicken well

Soup pot: The traditional way of eating the fat sausage chicken is to eat the chicken first and then rinse the vegetables, which can keep the original flavor of the fat sausage chicken. After eating a pot of chicken, add broth and heat it to become a hot pot. The mellow smell of the dry pot and the charm of the hot pot hover in your mouth, ensuring that you will never forget it! It is suitable for three or five friends to drink a little wine, and friends can eat and rinse at dinner, which is very atmospheric.

griddle: this is a way of eating in the evolution of market demand, and it is also very popular. Just stir-fry the selected dishes with the fat sausage chicken, just like a spicy balsamic pot. This way of eating is fast and convenient. All kinds of seasonal vegetables and fungi are mixed together in the pot, and the fat sausage chicken has a strong sauce flavor, so it has a special taste. This way of eating is in great demand in the market, especially for office workers who are in a hurry, and the sales of group buying and take-out have soared.

Chengdu Shangshanjia Fat Intestine Chicken and Roasted Chicken are specialized in the technical training of fat intestine chicken and roasted chicken. Search and you will know.

production process:

1. Prepare ingredients

2. Marinated chicken

3. Place the casserole over the fire and cook for 2 minutes

4. Heat it with salad oil, add the special hot pot seasoning, and stir-fry the pepper

5. Pour the marinated chicken pieces, a little soy sauce and crystal sugar, and cover it for smoldering. Fat sausage chicken is famous for its fragrant, smooth and tender flavor, thorough taste, novel form and adjustable taste according to local needs, which can be divided into mild spicy, medium spicy and heavy spicy flavors.

Roasted chicken is a special dish in Sichuan, so it is called roasted chicken instead of roasted cock because the dialect there calls cock cock cock.

Fat sausage chicken is a mixed dish name of "roasted chicken" and "griddle chicken" in other places. Chengdu Shangshanjia Restaurant inherits the technology of Sichuan Fat Intestine Chicken and Roasted Chicken, and devotes itself to the promotion and popularization of special fat intestine chicken and roasted chicken technology. Now we are doing technical training, welcome to consult, and you will know by searching online.

detailed method and steps of fat sausage chicken

method:

1 local cock (gross weight is about 2kg), 51g of dried pepper, 51g of pepper, onion, coriander and celery.

seasoning:

81g of secret sauce, 111g of old oil, 15g of ginger, 11g of onion, 11g of garlic, 5g of refined salt, 11g of soy sauce, 5g of monosodium glutamate, 15g of cooking wine and 211g of clear soup.

Cooking method of old oil (taking cooking 15kg of old oil as an example):

Making:

Boil four kinds of oil in a pan until it is 31% hot, and then cook the remaining ingredients and spices with low fire for 1 hour (it is advisable to keep the oil temperature below 5 in the cooking process, otherwise the spices will paste) until the oil turns yellow, then soak for 1 hour and remove the dregs. (Siraitia grosvenorii should be soaked in clear water for 21 minutes before being put in)

The preparation process of secret sauce:

(1) All kinds of spices are broken.

(2) put the oil in a pot, heat it to 61%, add all kinds of sauces and spices, ginger and garlic, fermented grains and low fire, and simmer for about 1 hours, then add crystal sugar and yellow wine and mix well.

key to production:

(1) Many people fry chili sauce by frying, which is not fragrant enough. We use the method of boiling, and the boiling time is long, so that the fragrance can be emitted to the maximum extent.

(2) Siraitia grosvenorii should be boiled in water before it becomes sauce, otherwise it will be bitter.

(3) Rock sugar can increase the taste of fresh alcohol and ease the spicy taste, but don't add too much, otherwise it will be too sweet. If you add rock sugar, you must add some yellow wine to enhance the fragrance. If you add sugar, you must add cooking wine. This collocation tastes best. Internet search: the best is the best.

fat sausage chicken, roasted chicken, taro chicken, etc., originated in Sichuan, and it is best to learn the authentic fat sausage chicken and roasted chicken technology in the birthplace-Chengdu Shangshanjia Restaurant-which is authentic, reliable, well-known catering brands, learning in physical stores, and personally experiencing entrepreneurial training. Search and you'll know! No joining fee, full access to mature experience and a full set of core technologies!

Method of making:

(1) Cut the chicken into 3cm square pieces, pour a proper amount of white wine into cold water, boil the water, and then make a pot for later use.

(2) Rinse the chicken pieces with blood in clear water, blanch them in feed water, remove and drain, and add secret sauce to marinate for 31 minutes.

(2) Slice ginger, garlic and scallion.

(3) Add the old oil to the oil pan, heat it to 71%, stir-fry the chicken pieces with high fire until they are broken and remove the moisture, add the dried pepper, pepper, ginger and garlic to stir-fry for fragrance, add refined salt, soy sauce, monosodium glutamate and cooking wine to taste, stir-fry for fragrance, add clear soup and simmer for 11 minutes, and put them in a sand pot.

(4) Pour the chicken pieces into the sand pot, bring them to the table with fire in the pot, add the onion, add the onion, parsley and celery to the table, continue to heat them in the sand pot, and stir them evenly by the guests. After 11 minutes, they can be eaten.

(5) After eating the chicken pieces, add broth or spicy broth to rinse the yuba and all kinds of vegetables in different forms (refer to the form of hot pot).