Required ingredients Traditional

Main ingredient: chicken fat paste, leeks, sandy ginger, red onion, coriander, onion, parsley, etc.

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Operating steps

1

Peel off the chicken paste, choose only the belly and neck of the chicken paste;

2

Wash and cut the edge of the picking film, retain the thicker part of the paste in the middle, so as not to paste the edge of the white film is too quickly burnt;

3

Time to add water to attract oil, medium heat to burn the tiled pot, pour one-third of a bowl of water, then chopsticks gently chicken paste into the boiling water; adjust the fire, three minutes later, the fire from medium to small;

4

Observation of the steam, against the light to see carefully, the pot surface of the steam rising and dense and straight, then more water; like a mist like yarn steam, floating in the oil surface, then immediately into the next level;

5

Added to the fragrant vegetables, including leeks, sand ginger, red onion, coriander, onion, parsley, etc.;

6

Scraps filter oil, to be fragrant vegetables, chicken paste is fried to slightly dry hard, as soon as possible to close the fire, otherwise overcooked, the golden chicken oil suddenly became white, chicken oil can not play a role in increasing the aroma of the color of the cooking.