Production method: (1) break all kinds of spices.
(2) Put the old oil in a pot, heat it to 60%, add all kinds of sauces and spices, ginger and garlic, fermented grains and simmer for about 1 hour, then add crystal sugar and yellow wine and mix well.
Production key:
(1) Many people stir-fry chili sauce, which is not fragrant enough. We cook it for a long time, which can maximize the fragrance.
(2) Hot pot flavoring agent (a flavoring agent) is added to this sauce, which makes it more fragrant.
(3) Siraitia grosvenorii should be boiled in water before it becomes sauce, otherwise it will be bitter.
(4) 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.
Boiling method of old oil (taking boiled15kg old oil as an example):
Materials:
Making:
Put four kinds of oil in the pot, heat it to 30%, and then boil the remaining ingredients and spices with low fire 1 hour (it is advisable to keep the oil temperature below five in the boiling process, otherwise the spices will paste) until the oil turns yellow, then soak it 1 hour and beat off the dregs. (Siraitia grosvenorii should be soaked in clear water for 20 minutes before being put in.
Production method:
(1) Cut the chicken into 3cm square pieces, pour a proper amount of white wine into cold water, boil the water, and foam the 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 30 minutes.
(2) Slice ginger, garlic and scallion.
(3) Put the old oil in an oil pan, heat it to 70%, stir-fry the chicken pieces with high fire until they are cut off, remove water, stir-fry dried peppers, prickly ash, ginger and garlic, add refined salt, soy sauce, monosodium glutamate and cooking wine to taste, stir-fry until fragrant, add clear soup and simmer for 10 minute, 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 the sand pot, and stir them evenly by the guests. 10 minutes later can be eaten.
(5) After eating the chicken pieces, add clear soup or spicy broth to rinse the yuba and all kinds of vegetables in different forms.
Braised chicken rice is also called spicy chicken pot, and thick sauce chicken pot rice. It is a historical and traditional famous food, which originated in Jinan. In the earliest period, Jiling Garden, a famous Shandong cuisine store in Jinan, was very popular because of the gathering of famous chefs and repeated delicacies. Businessmen were rich and rich, and dignitaries poured in. It was also known as the three famous stores in the provincial capital with "Huiquan Building" and "Jufengde" at that time. Its signature dish "Baicao Huangqi Chicken" was deeply loved by Han Fu-chu, then chairman of Shandong Province. He once awarded 30 pieces of silver for this.