Ingredients: rooster 1 bird (about1250g), bone soup 3kg, scallion and ginger slices 20g, star anise10g, carrot, celery and green pepper 50g, salt 20g and homemade pepper juice130g.

Steps:

1, Slaughter the rooster, rinse it with clear water for more than three hours, put in cold bone soup to immerse the chicken body, add green onions, ginger slices and star anise, smash carrots, celery and green peppers, heat it for six hours on low fire (the time is adjusted according to the number of cooked chickens, so that chopsticks can easily pierce the chicken body and the chicken body will not fall apart when lifted), turn off the fire, and add salt to the original soup.

2. Take chicken breast, chicken back and chicken leg, tear them into strips 6 cm long and 1 cm wide by hand, and add homemade pepper juice and mix well.

Practice 2

This is the practice of Xinjiang pepper chicken.

Ingredients: 50g of green pepper, 5g of green pepper10g, scallion10g, Jinba Boiling-resistant King Chicken Juice10g, 5g of salt, 30g of hemp seed rattan pepper oil, and 0g of hemp pepper oil10g.

Steps: Mix the shredded chicken with parsley, pepper slices and shredded onion, then add sesame oil and pepper oil (or remove seeds from raw pepper, mix with fresh onion leaves and salt to make very fine chopped green pepper), put it in a bowl, splash it with hot oil, add soy sauce, monosodium glutamate, sesame oil and chicken soup to make pepper juice, and pour it on the chicken to eat.

Features:

1, homemade pepper juice is full of fragrance. Chop green pepper, green pepper and scallion into paste, and add Jinba Boiling-resistant King Chicken Juice, salt, hemp seed rattan pepper oil and hemp pepper oil to mix well.

2, accurate material selection and good taste. Usually choose 2-3 years old husband chicken, subcutaneous fat, Huang Liang skin and tight meat.

3, the bone soup is soaked and cooked. If the chicken is boiled in water, some umami substances in the chicken will be dissolved in the water, and the umami of the chicken itself will be diluted. Bone (chicken skeleton or pig bone) and water are boiled into bone soup according to the ratio of 1∶8, and then used to cook chicken, which is more delicious.