Boochie Chicken, as a famous Sichuan snack, can actually be found in many places, as the cuisine belongs to certain regions and national boundaries. In fact, the authentic practice of calling chicken will be a bit tedious because of the variety of ingredients. If it is the first time to make called chicken, you can follow the steps with the first, and then slowly perfect their favorite flavor.

How to make red oil Bushi chicken:

1. Ingredients: canola oil 5 kilograms, 150 grams of green onions, 50 grams of green onions, 50 grams of garlic, 30 grams of ginger, 200 grams of thorns, 150 grams of bullets, 100 grams of sesame, 20 grams of thirteen spices of Wang Shouyi, 10 grams of vinegar, 20 grams of white wine in high altitude.

2. Spices: 5 grams of fennel, 8 grams of allspice, 8 grams of peppercorns, 20 grams of peppercorns, 10 grams of star anise, 5 grams of cloves, 8 grams of cinnamon, 5 grams of cardamom, 8 grams of allspice, 6 grams of grasshopper, 5 grams of comfrey.

Making Steps:

1. Soak all the spices in warm water for 20 minutes, then control the water and set aside.

2. Cut the chili pepper into pieces, put a little oil in the pot and fry it on low heat until it is dry and crispy. Never use high heat to avoid burning them. Pound the fried peppers with a food processor or garlic mortar to make medium-coarse pepper noodles. In a larger bowl, add the thirteen spices and mix well. Set aside for later.

3. Put 5 pounds of canola oil in a pot over high heat. It needs to boil to over 300 degrees. If you don't have a thermometer, you can boil it for another 5-10 minutes after smoking. Then, turn off the heat and wait for the oil to cool. If you can't turn off the heat and put in the ingredients, it will fry.

4. When the temperature drops, add green onions, ginger and garlic, and turn on the low heat to fry the green onions, ginger and garlic. Remove the onion, ginger and garlic, add the herbal spices, and make sure to fry slowly over low heat. It usually takes about 40 minutes to saute. When you see that the spices are dry and some of the star anise is blackened, you can add the comfrey and fry it until it is colorful, then you can fish out all the spices and throw them away. At this time you can fry them with sesame seeds.

5. Then pour the oil into the chili noodles in several batches and mix well. You can't pour everything into the chili noodles at once, it's easy to fry the chili noodles. Finally add white wine and aged vinegar. After use, the oil should be sealed and stored for 24 hours before use.After 24 hours, the red oil can be red and aromatic.

You can also halve the chili peppers or use one-third of the chili peppers to make the red oil, which will reduce the spiciness of the finished squawked chicken and make a mildly spicy squawked chicken.

Note:

1. Canola oil must be smoked and then burned for more than 5 minutes to evaporate the odor of the canola oil.

2. When you put the raw materials, the way to master the oil temperature. After the oil is burned and turn off the fire, throw a few peppercorns into it. Peppers do not immediately turn the oil to be fried, but first sink to the bottom and then slowly float up. This time you can put onion, ginger and garlic to continue to operate.

3. Use a kitchen knife to mash large spices, such as fragrant fruit, grass fruit and so on. When crushed, the flavor is more easily released.

4. Comfrey is used to adjust the color of chili oil. You can adjust the amount according to your needs.