Production method:

1, 180-day-old cockerel (about 3 kg) was slaughtered and cured, and cut into pieces the size of broad beans; The head of the chicken is split in two and put into the yard with chicken feet and chicken waist for use.

2. Put 200 grams of peanut oil into the pan and burn it to 50% heat. Add 40 grams of ginger slices and stir-fry chicken feet and chicken heads until they change color. Pour chicken pieces and stir-fry for 7-8 minutes on medium heat. After the chicken shrinks and the surface is slightly dry, cook 30 grams of white wine along the wall of the pan, add 2 star anise and small pepper 10 grams. Add 70g of millet pepper, 70g of string pepper and 50g of onion, stir well, add 30g of soy sauce, 3g of salt, 5g of monosodium glutamate and 5g of chicken essence, and pour sesame oil15g to serve.

Linyi stew fried chicken

Production method:

1, a rooster (gross weight is about 4.5 kg) about two and a half years old, slaughtered and cured, and cut into mahjong-sized pieces for use.

2. Heat 200 grams of salad oil to 30% heat, add 2 pieces of pepper15g and star anise to fry until fragrant, then take out, add ginger slices to fry until fragrant, add chicken heads and feet to stir fry slightly, then pour in chicken pieces, add dried Chili pieces10g after discoloration, stir well, and pour in soy sauce100g.

5 grams of essence, 5 grams of chicken essence, and 25 grams of fried chicken sauce are mixed evenly. After boiling and foaming, they are put into a pressure cooker and pressed for 25 minutes.

3. After the chicken pieces are pressed, pick out the peppers, boil the soup together, add 5 grams of fried chicken ingredients, and collect until the soup is slightly thick. Add 200 grams of soaked mushrooms, and then add 30 grams of onion and 40 grams of green and red peppers to serve.

After pressing, pick out the peppers, add ingredients such as mushrooms and peppers, and return to the pot to concentrate.

Stir-fried chicken material: take star anise100g, small pepper, fennel 50g each, nutmeg 20g, Amomum tsaoko 20g each, cardamom10g, clove 5g, mix them evenly, and grind them into powder.

Wang Xiaoer huiguo chicken

Production method:

1, take a rooster (about 5 kg) that has been kept free-range for two and a half years, slaughter it, cut it into a uniform block with a square of 3 cm, and put the chicken waist into a yard for use.

2. Take peanut oil and lard each100g, boil them to 30% heat, add dried prickly ash10g, ginger slices and onion slices each 50g, stir fry them slightly, add chicken pieces, stir fry for about 5 minutes until the color of the chicken turns pale yellow and the skin turns.

3. Heat 50 grams of peanut oil and lard in another pot, add 50 grams of fresh pepper 15 and ginger slices to stir-fry for fragrance, add chicken pieces, add 500 grams of original soup, add 20 grams of monosodium glutamate, soy sauce of straw mushroom 15 grams of salt, and add 50 grams of green pepper and red pepper and 50 grams of scallion.

Stir-fried chicken ingredients: Radix Angelicae Dahuricae, Fructus Anisi Stellati each100g, dried green pepper, Shandong small pepper, dill seed, Senecio scandens each 50g, rapeseed seed 30g, cinnamon, Amomum tsaoko each 20g, cinnamon, fennel each15g, long pepper/kloc-0g.

Stir-fried chicken sauce: mix pepper sauce, oyster sauce and fried chicken material produced in Linyi evenly according to the ratio of 7:2: 1.