2. Add onion, ginger and octagonal pepper in cold water. After boiling, add Qingyuan chicken and boil for two minutes on medium and small fire.
3. Turn over and cook on the other side for another two minutes. Then cover and simmer for ten minutes.
4, made two flavors, one is the standard version of onion, ginger and pepper oil dipping juice, and the other is ginger and garlic raw juice. Chop shallots and mince scallions, and rub ginger and garlic.
5, the right amount of oil in the pot, a small handful of pepper cold oil in the pot, stir-fry until the pepper is dark brown (about six or seven minutes), then you will smell the aroma of pepper oil with your forefinger moving.
6, filter out the pepper, boil oil and fragrant two bowls of dipping materials, add two spoonfuls of salt to the onion and ginger, and add a few spoonfuls of soy sauce to the ginger and garlic.
7. Take Qingyuan chicken out and soak it in cold water immediately. Ice water is better. The sharp change of heat and cold will make the chicken skin suddenly tighten and the taste more soft and crisp.
8. Finally, control the clean water and remove the pieces. 9. Very delicious chicken. Dip it in the juice and eat it.
Sanhuang chicken 1 piece (about 1 000g), shallot 1 tree, ginger1piece, and 6 cloves of garlic. Note: Ingredients can be made as appropriate.
Seasoning: 2 tsps sesame oil, vinegar 1 tsp, salt 1 tsp, sugar 1/2 tsp, monosodium glutamate 1/2 tsp.
Production process:
1, kill and wash the chicken, put the chicken's mouth under its wings, then soak the chicken in hot water for 30 minutes, pay attention to low fire to ensure that the water in the pot will not boil, and soak and soak the chicken with the heat of water, so that the chicken will be tender.
2, onion, ginger washed and minced, garlic chopped into velvet, put it in a small bowl, add sugar, salt, monosodium glutamate, vinegar, sesame oil, and mix it well with fresh soup soaked in chicken.
3. Then take the chicken out and chop it into small pieces, put it in a plate, and pour the prepared juice on the chicken.
Slice onion and ginger into filaments and divide them into two small dishes with refined salt. Mix well. Heat a wok with medium heat, add oil and bring it to a slight boil, take it out, and pour it on two small plates for serving;
Wash the chicken, boil it in water, lift it twice in the middle, and pour out the water in the cavity to keep the internal and external temperatures consistent.
Soak for about 15 minutes until cooked, hook it up with an iron hook, then immerse it in cold boiled water for cooling, wash off the fluff and yellow clothes, and then pick it up. Stew for 10 minutes, dry the skin, sweep the cooked peanut oil, cut into small pieces, put it in a dish and put it into a chicken shape.
It is appropriate to cut the chicken bone marrow with blood. After cutting the pieces, light the seasoning to eat.