Chongqing Roasted Chicken "is a typical Sichuan Jianghu dish. After a period of fire a few years ago, it was actually a roast cock hotpot. The cooked dish is fresh, tender and smooth, spicy but not roasted, and has a unique flavor. \xd\\xd\ has been circulated in many ways, and our methods are roughly two: First, we choose farmyard chicken as raw materials to make dishes in one step by pressure cooker. Related methods: raw materials: 1 chicken chicken, green bamboo shoots (lettuce), hot pot ingredients such as chrysanthemum, coriander, pig's yellow throat, vermicelli and clean chicken. Production: 1. Clean the chicken, cut the green bamboo shoots into strips, wash the chrysanthemum and coriander, and put them on a plate for later use. 2. Take fragrant leaves, cinnamon, star anise, pepper, 2 Jin dried pepper, clove, kaempferia kaempferia, Amomum tsaoko, pepper and other spices, scald them in warm water, stir-fry them and put them into gauze bags to make spice bags. 3, chicken pieces flying water, put into the pressure cooker, add stir-fried onion, ginger, garlic, spice bag, add soy sauce, salt, sugar, yellow wine to adjust the taste, press on fire for 1 minutes, then add chicken offal and chicken intestines and press for 3 minutes. 4. Put the green bamboo shoots and chicken pieces with soup into the hot pot, discard the ginger, onion, garlic and spice bags, add chicken essence, monosodium glutamate, pepper and a little red oil, boil and sprinkle with coriander to serve, and it is better to be accompanied by seasoning. \xd\\xd\ 2. The young rooster of that year was selected as the raw material, and it was made by the technique of stir-frying in a small pot of Sichuan cuisine. Related practices: Raw materials: 75g of a young rooster in that year, 15g of green bamboo shoots, and chicken offal and chicken intestines for use. Production: 1. Cut the clean rooster into pieces for use, wash the chicken offal and chicken intestines for use, and cut the green bamboo shoots into strips. 2. Heat the pan with base oil, stir-fry ginger, onion and garlic, stir-fry chicken pieces to dry the water, add two Jin of dried Chili, bean paste, fragrant leaves, cinnamon, Amomum tsao-ko, star anise, kaempferia kaempferia and other spices to cook rice wine until it is fragrant, add broth and boil it with salt, sugar (very little), chicken powder and monosodium glutamate. \xd\\xd\ In contrast, the former uses a soil cock with strong meat quality, strong soup color and long cooking time, which is suitable for hot pot consumption, while the latter adopts the usual stir-frying technique of Sichuan cuisine, with fresh and tender young cock as raw material, which can be used not only for hot pot, but also as a dish to serve in pots. As for what kind of oil tastes better, it is to add flavor. Some hot pot restaurants have added Sichuan-style pot bottom and Sichuan-style red oil to achieve better results. However, I personally think that the key to the exuberant vitality and strong adaptability of "Jianghu cuisine" is its flexible changes in actual operation. Therefore, the application of red oil and pot bottom varies from person to person, and authenticity is not important. The key is to cater to the local market. \xd\\xd\ We have a simple and practical decocting method here: raw materials: 2kg of dried chili, 5kg, 2g of ginger, 2g of garlic, 4g of onion, 6g of Pixian watercress, 16g of star anise, 45g of fragrant leaves, 5g of Amomum tsao-ko, 4g of kaempferia galanga, 35g of clove and 1g of cinnamon. Production: 1. Boil the dried Chili thoroughly in warm water and drain it, stir it into powder with a meat mixer, wash the spices with warm water and control the drying, soak the laver in water and control the drying for later use, slice the ginger and pepper separately for later use, and chop the bean paste. 2. Clean the pan, add vegetable oil and boil it to 6% heat, put garlic, ginger and onion in the oil compartment, heat the oil thoroughly and fry it until it turns pale yellow, and then pour pepper rice in the oil compartment and fry it until it is slightly dry, then reheat the oil to 6% heat, add fried onion, garlic, ginger, pepper powder and watercress, stir it while boiling over medium heat until bubbles decrease, and add spices and stir it again until the spices taste. Key points of production: 1. Pepper should be soaked in water and then made into rice, which will help to release the water-soluble red substance and spicy taste in pepper. 2. Onions, ginger and garlic contain water, and the water content of the soaked pepper powder is also large, while the spices are soft and dry, so the first two should be poured with hot oil until they are slightly dry, first fried in hot oil, and then put the spices. 3. Zanthoxylum bungeanum is braised, which has a stronger flavor and is not volatile. 4. Douban can add color and increase the concentration of red oil.