1: Toothpick chicken skin:
Ingredients:
500 grams of white chicken skin, 250 grams of dried red pepper sections, 50 grams of Sichuan peppercorns, 10 grams of pepper, 10 grams of red soy sauce, 10 grams of cooked white sesame seeds, 25 grams of red oil, 20 grams of dried red chili powder, 20 grams of ginger, 30 grams of green onions, and 5 grams of cooking wine. 3 grams of refined salt, 10 grams of chopped green onion, 1000 grams of mixed oil, 10 grams of sesame oil, and 2 grams of MSG.
Preparation method:
1. Cut the chicken skin into strips 3 cm long and 2 cm wide.
2. Put the chicken skin in a container and season it with ginger, Sichuan peppercorns, pepper, cooking wine, monosodium glutamate, refined salt, and red soy sauce. Marinate it for 20 minutes and then skewer it with toothpicks to stretch it.
3. Put the wok on the fire, heat the mixed oil until it is 70% hot, then dip and fry the chicken skin repeatedly until the chicken skin is golden brown and take it out. Fry the dried red pepper sections until they turn brown and decant the remaining oil, then add the chicken skin and fry in red oil for a while, sprinkle in red pepper powder, put on a plate and sprinkle with chopped green onion, cooked white sesame seeds, and drizzle with sesame oil. Serve.
Two: Chicken skin and mushroom soup:
[Main ingredients and auxiliary ingredients]
Cooked yellow chicken skin...200 grams of white soy sauce...15 grams of Sichuan dried mushrooms ..50g MSG...5g Shaoxing wine...50g cooked chicken fat...25g ginger slices...1g soup...500g
〔Cooking method)
1. Cut the cooked chicken skin into 4 cm long and 1.7 cm wide slices, put them in a bowl, add 150 g of soup, Add 25 grams of Shaoxing wine, ginger slices and 2 grams of MSG. Steam in a basket over low heat for 10 minutes. Remove the ginger slices, decant the steamed juice and set aside. Put the chicken skin slices into a soup bowl.
2. Soak the dried mushrooms in water, remove the sand and stems, wash and slice them, put them into a small basin, add 50 grams of soup and cooked chicken oil, put them in a basket and steam them over low heat for 5 minutes, take them out. Decant the steaming juice and set aside. Place the mushrooms on the chicken skin slices.
3. Set the wok to medium heat, pour 300 grams of stock, chicken skin, and mushroom steaming juice, add soy sauce, 25 grams of Shaoxing wine, and 3 grams of MSG and mix thoroughly. When it boils, bring it to a boil and pour it on the chicken skin. , serve on mushrooms.
〔Key to craftsmanship)
This is a soup dish. The key is to serve the soup well without adding thick soup. Only when the soup is clear and bottomed out can it be considered top quality.
〔Flavour characteristics)
Chicken skin is the most delicate and smooth part of the whole chicken, especially yellow chicken, which has an elegant color and delicious taste. Use it and mushrooms to make soup, which is meaty and vegetarian, fresh and fragrant, smooth and refreshing, light and pleasant.
Three: Braised fish maw with chicken skin:
Ingredients: 100 grams of oil-fried fish maw, 50 grams of cooked chicken skin, 25 grams of cabbage, 100 grams of duck fat, 500 grams of chicken broth, 25 grams of soy sauce, 25 grams of starch, 10 grams of cooking wine, 5 grams of MSG, 50 grams of green onions, 25 grams of ginger slices, appropriate amount of sugar, 5 grams of aniseed, and a little alkaline noodles.
Method: Soak the fish maw in warm water until soft, then change to warm water, add alkaline noodles, gently knead and wash, then change water and wash until the oil and odor are removed, turn into a sponge shape, and cut into large domino pieces. Cut the chicken skin into pieces and blanch the cabbage in boiling water, then cool the cabbage in cold water. Heat up the wok, add base oil to heat, add aniseed, green onions and ginger slices and stir-fry until fragrant, add cooking wine, add chicken stock and soy sauce and bring to a boil, remove the seasonings, add fish maw and chicken skin, and simmer over low heat When it is flavorful, turn up the heat, add cabbage, monosodium glutamate and sugar color, adjust the taste, pour in water starch to thicken, pour in duck fat, turn it over, and serve on a plate
Four: Chicken Skin and Shrimp Ball Soup :
Ingredients:
150 grams of fresh shrimp, 50 grams of fresh scallops, 50 grams of pork fat, and 50 grams of chicken skin.
Ingredients:
250 ??grams of spinach, 2 eggs.
Seasoning:
3g salt, 30ml Shaoxing rice wine, 0.3g chicken essence, 10g scallion oil, 1000ml clear soup.
Cooking steps:
1. Wash the shrimps, fresh scallops, and fatty meat separately, pound them into a fine paste with the back of a knife, stir evenly, and set aside.
2. Wash the spinach leaves only, put them in a coarse porcelain bowl and use a wooden hammer to pound out the vegetable juice and set aside.
3. Put the minced shrimp meat into two bowls, add salt, Shaoxing wine, chicken broth, scallion oil, ginger juice, clear soup, and egg white respectively and stir vigorously in one direction. Add vegetable juice and mix well.
4. Pour cold water into the pot, squeeze the shrimp paste in the two bowls into a shrimp pot for nine people. When all the shrimp balls float on the water, put the pot on the fire with the handle of the spoon facing Push it parallel to the surface of the water until the shrimp balls become cooked and fish them out.
5. Boil the chicken skin, cut into oblique elephant eye pieces and place in a soup bowl. Pour the clear soup into the pot, adjust the taste, add the shrimp balls and chicken skin, bring to a boil and serve in a bowl.
Roasted duck feet with chicken skin:
Ingredients: 8 pairs of duck feet
Ingredients: 125 grams of chicken skin, 100 grams of winter bamboo shoots, 25 grams of shiitake mushrooms, 10 green beans grams, 15 grams of ham, 10 grams of corn starch
Seasoning: 15 grams of soy sauce, 10 grams of cooking wine, 3 grams of MSG, 5 grams of salt water, 15 grams of ginger juice, 75 grams of oil, 15 grams of soup
p>Preparation method:
1. Wash the duck paws and put them in a bowl, add water and steam until tender. Pull out the bones, boil them with boiling water first, and then kill them with soup.
2. Put the raw chicken skin in a bowl, add water and steam until mashed. After cooling, remove the lean meat and tendons, and break open the ones larger than duck feet.
Put the small pot on the fire. , add oil and heat, add soup, add seasonings, ingredients and main ingredients, cook until the flavor is infused,
Add in running water gravy, the juice will thicken, and serve on a plate.
Features: Soft, tender and mellow