500 grams of adzuki beans, 200 grams of white sugar, 10 grams of rape leaf powder, 1 shiitake mushroom, 10 grams of cooking wine, 1.5 grams of refined salt, 1.5 grams of monosodium glutamate, 15 grams of finely dried starch, and 10 grams of water starch , 25 grams of white sesame seeds (roasted), 15 grams of green onion and ginger water.
Seasoning?
15g chili pepper (red, sharp, dry), 10g green onion, 10g ginger, 10g cooking wine, 5g vinegar, 5g white sugar, 3g MSG grams, 3 grams of pepper, 30 grams of peanut oil, 10 grams of sesame oil
1. Wash and soak in water for 2 hours
2. Put it in the electric pressure cooker and add appropriate amount of water
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3. Press the button to cook
4. Wait for natural cooling, open and serve
5. Add appropriate amount of white sugar or rock sugar
The net weight of the native rooster is 400 grams. 8 grams of seasoning salt, 8 grams of MSG, 10 grams of white sugar, 20 grams of Sichuan pepper noodles, 30 grams of chili pepper, 5 grams of cooked sesame seeds, 10 grams each of light soy sauce and sesame oil, 100 grams of red oil, 50 grams of green onions, 2 grams of coriander leaves, 30 grams of fried peanuts.
How to do it?
1. Wash the native rooster, put it into boiling water and simmer on high heat for 2 minutes. Take it out and put it in a cold water pot and bring it to a boil over high heat. Then switch to low heat and simmer for 20 minutes. Remove the chicken from the heat, cut the chicken into 1 cm square pieces.
2. Wash the green onions and cut them into 1 cm long sections; put red oil in the pot and when it is 60% hot, add the peppercorns, chili peppers and green onion segments and stir-fry over low heat for 3 minutes. Add light soy sauce, sugar, salt, monosodium glutamate and cooked sesame seeds to taste and take out the pan. Marinate the chicken for 20 minutes. When serving, add fried peanuts and sesame oil and mix well. Place on a plate and sprinkle with coriander leaves. Can.
Cooking wine, dark soy sauce, salt, monosodium glutamate, and sugar
Method
1. Cut the chicken into pieces, wash, add cooking wine and a teaspoon of salt, and mix well Then marinate for half an hour to remove the fishy smell;
2. Remove the stems of the green peppers, wash them, and cut them into 1cm-long pieces for later use. Soak the vine peppers in clean water several times to remove any dust on the surface. Wash the garlic and ginger and cut into thin slices;
3. Heat the iron pot over high heat, pour in the marinated chicken and stir-fry;
4. Fry until the chicken turns white and becomes oily. Remove and set aside;
5. Adjust the heat to medium, pour an appropriate amount of vegetable oil into the pot, add the garlic and ginger slices and stir-fry until fragrant; ?
6. Adjust the heat to medium, pour in the fried For chicken, add 1 teaspoon dark soy sauce for coloring and stir-fry evenly; ?
7. Add rattan pepper and stir-fry evenly, then add water to slightly cover the chicken, bring to a boil and cover with a lid, turn to medium-low heat and cook for 15 minutes About;
8. Reduce the juice over high heat, add 1 teaspoon of sugar, stir well, add the pepper segments, and stir-fry for 1 and a half minutes;
9. Pour in 1 teaspoon of sugar Add salt and MSG, turn off the heat, stir well, and remove from the pot.