Pan Xi tuo tuo chicken
The west of Panzhihua, Sichuan Province is called Panxi, which is a settlement of ethnic Yi people. When offering sacrifices and entertaining guests, the meat is always cut into large pieces and served in the middle of a large plate to show the highest respect and welcome to the event (guests). This large plate of meat is called "Tuotuo Meat", which is not limited to what kind of meat. But basically, the greater the sincerity, the higher the status of the person being entertained. Secondly, those who live in the mountainous areas with higher altitude and the cold climate form the eating habit of eating spicy food. The spicy and spicy taste is the most popular flavor in this area, and its dishes are based on the traditional flavor of Tuotuo meat, using the popular millet pepper, fresh green pepper and rattan pepper, highlighting the fresh fragrance and refreshing hemp, which is a local folk dish that is very appetizing. Let's talk about the practice of Panxi Tuotuo meat:
1, raw materials
250g of freshly cooked and blanched black-bone chicken (local native chicken is not required), 20g of onion, 30g of garlic, 60g of fresh green pepper, 40g of fresh millet spicy, 30g of shallot, and15g of coriander.
Tuotuo chicken
2. Seasoning: 2g of salt, 2g of monosodium glutamate 1 g, 2g of sugar, 2g of soy sauce12g, 5g of rattan pepper oil15g, 20g of sesame oil;
3, the operation method
(1) firstly, the black-bone chicken is cooked by a boiling and scalding process, and the black-bone chicken is taken out, drained and immediately cut for use;
Cut the chicken into pieces
2. In the process of cooking chicken, mix all the seasonings: millet spicy, garlic, salt, monosodium glutamate, sugar, soy sauce, fresh green pepper, rattan pepper oil and sesame oil, and quickly mix them evenly for use;
(3) Shredding the onion, splitting the millet into two pieces, cutting into two-centimeter-long sections, and cutting the chives into three-centimeter-long sections.
4. The cooked chicken is cut into pieces 4 cm long and 2 cm wide while it is hot, and put into a basin;
⑤ Pour the seasoning prepared above into the chicken, cover it and stew until the chicken is completely cooled;
6. Add shredded onion, coriander and chives to the cooled chicken pieces and mix well to serve.
Tuotuo chicken
4. Core points:
(1), millet spicy, garlic, Chili oil, fresh green pepper and other strong spices, need to be hot mixed, its umami can penetrate into the chicken;
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2. Coriander, chives and onions should be put into the dish after years, keeping the coriander, chives and onions fresh and green, and highlighting the fresh fragrance;
(3) When a large number of meals are needed, the chicken can be dried and then chopped into pieces, but the dish must be hot, and the seasoning is added when the chicken pieces are hot, so that the fresh and spicy taste of the dish can be highlighted;
④ Special spice formula for boiling and scalding chicken: 20g of ginger, 20g of onion, 30g of salt, 4 kg of chicken and 4 kg of water;
⑤ This dish can be changed, and it can also be made into beef with scallion, chicken with scallion, duck with scallion and chicken offal with scallion, etc.