Ingredients: ginger150g, soy sauce 30g, salt 7g, a main ingredient package, cooked lard150g, rice vinegar10g, dried pepper 2g, monosodium glutamate 3g, Agrocybe aegerita 30g, pepper 7g and aniseed 3g.
Three: The specific method is completely clear: put 150g cooked lard in the wok, add 150g beaten ginger after heating, stir-fry the ginger until it is fragrant, and then put it into the chopped chicken (the chopping method of chicken is strict: the chicken wings should be chopped three times around the neck, the chicken wings must be intact, and the other parts should be chopped as large as possible, with two claws, and the meat should be padded. Chop a knife near the pedal) When frying the chicken with high fire, cook 10g rice vinegar (the purpose is to fry the chicken with rice vinegar instead of aged vinegar) and fry for 1 min, then immediately pour the old soup into an iron pan, and add 30g soy sauce and 30g cooked Agrocybe aegerita (less soup soaked by Agrocybe aegerita). Without it, there would be no taste of Agrocybe aegerita) 7 grams of salt, 3 dried peppers (peppers are not for spicy taste, but for delicate flavor and fishy smell), 7 grams of pepper, 3 grams of aniseed, covered with a pressure cooker and stewed for 10- 15 minutes (the trick to see if the chicken is cooked is to crush it, that is, stew it for a while if it is not successful). Pour it into stainless steel pot, and it will become a golden peasant chicken that is not spicy. Some people want spicy chicken, so they need to put more dried peppers smothered with oil when pouring them into the pressure cooker. If it is not spicy, put up to three to ensure a refreshing and not spicy effect.
Attachment: the production, preservation and use of the old soup can not be said that the main ingredients in the old soup can not be said.
In addition, it is not easy to make a good chicken, especially the older the soup stock, the more fragrant it is, so the older the chicken shop, the better the chicken in the shop. Huang's fried chicken is very good, mainly with soup stock.