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Authentic Practice of Braised and Air-dried Chicken
The method is: cut the air-dried chicken into pieces and blanch it in a boiling pot, then stir-fry the blanched air-dried chicken and ingredients in an oil pan for a few minutes, then add the broth and simmer it slowly.

A friend tried the braised and air-dried chicken in the restaurant, and thought it tasted ok. He wanted to go home and cook it himself. What is the authentic way to braise and air-dry chicken?

Details 0 1 Cut the air-dried chicken into pieces of appropriate size and put them in a fresh-keeping box.

Add appropriate amount of water to soak to get salty taste.

Replace arrowheads with knives and cut them into pieces of appropriate size.

Heat the pan and add some water.

Put the air-dried chicken pieces into cold water and blanch them in the pot.

At the same time, add a little white wine to the pot.

After the water is boiled, skim off the floating foam and remove the chicken pieces.

Then put the chopped arrowhead into the pot and continue to blanch.

Wash the chicken pieces with clear water.

10 Take out the arrow and rinse it with clean water.

Heat 1 1 pot with high fire, and add appropriate amount of rapeseed oil.

12 stir-fry ginger slices and an octagonal in a pot.

13 Put the blanched chicken pieces into the pot and continue to stir fry.

14 stir-fry the chicken pieces, then add 30g cooking wine and stir-fry.

15 Add appropriate amount of water.

16 Add leek

17 After the fire boils, turn to low heat, cover and simmer for 20 minutes.

18 Pick onions, ginger and star anise.

19 Put the cooked arrowhead into the pot and stew with brine chicken for 8 ~ 10 minutes.

20 Add 5g white pepper and collect thick soup.

2 1 Remove from the pan and plate