Seasoning: onion, ginger, sugar, salt, soy sauce, anise, pepper and fennel leaves.
Specific practices:
Heat the oil to 60% heat, add 3 spoonfuls of sugar and stir until it turns brown. Stir it with a frying spoon and keep it on low heat until it turns brown. Then drop two drops of soy sauce, then pour the chicken head into the wok and stir until the chicken head turns brown. Then stir for a while. At this time, pour the prepared beer into the wok, subject to the head of the chicken. Then add onions, ginger slices and salt.
The practice of chicken head
Raw materials: fresh chicken head, pepper, chopped pepper, pepper, onion, ginger, star anise, cinnamon, fragrant leaves, white wine, salt, soy sauce and some unknown spices.
Exercise:
1. Wash the head of the chicken. Put the minced onion and ginger into a large pot, pour more white wine and salt, put the washed chicken head into it, mix well and marinate overnight. (It is best to use white wine. It has been tried, and it tastes better than cooking wine. )
2. The next day, put the salted neck into a boiling water pot, blanch the bleeding powder, and take it out and rinse it.
3. Take another pot, pour in oil, and pour in a lot of pepper and pepper. (It costs more oil than cooking) Take out the spices and add water quickly. I once threw in all the peppers and prickly ash brought back from eating boiled fish. It seems that the pot is full of red, but the chicken head is missing from the pepper.
4. Pour all kinds of spices into the pot. Add some white wine, soy sauce, a few spoonfuls of chopped peppers, onions and ginger slices. Soy sauce should be moderate, it is best to use soy sauce and adjust the color.
Boil the chicken head in the fire and taste the salty taste, because the chopped pepper is very salty, and salt will be added at night, so be careful not to be too salty. Just reduce calories and cook more. You can turn off the fire in more than half an hour, and the chicken head can still be soaked in the soup after turning off the fire.
It is suggested to collect some juice at the end of the fire, so as to keep the old soup and pour it back into the pot next time, but stir-fry some peppers and add some spices every time.