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1. Remove hair and dirt from chicken.
2. Boil the water in an iron pot, then put the salt and ginger slices into the boiling water, and cook the chicken in the pot at the same time (the amount of water is subject to overflowing the whole chicken).
When the water boils again, cook it with low fire.
4. Cook on low heat for 8 minutes (turn the chicken over 4-5 times to make it cooked thoroughly. To make sure it is cooked, you can insert chopsticks into the chicken without bleeding.
5. Take out the chicken and cool it to about 30 degrees.
6. Cut into pieces and eat with dipping sauce.
7. Make sauce: cut ginger into pieces, and cut shallots and parsley into small pieces.
8. Stir-fry the prepared ginger in a hot pot without using high-quality peanut oil.
9. Add salt, soy sauce, sesame oil, shallots and coriander, add a proper amount of boiled chicken soup and boil.
1. Choose a hen that has laid eggs only once, preferably a chicken that has laid eggs for the second time, but has flowers on its feet.
2, hair removal, opening under the neck of the chicken and opening at the soft belly of the tail tip, washing, all the internal organs of the chicken must be cleaned, especially the lungs of the chicken.
3. Put the chicken feet into the soft belly of the tail tip and add salt.
4. Fold the chicken wings.
5. After the water is boiled, first put the chicken in the water to make the chicken's body warm evenly, and then lift it off the water and scald it repeatedly to avoid damaging the chicken's epidermis.
6. After the chicken is cooked, (put chopsticks in the leg position, it is cooked if there is no blood flow) and then perm it.
7. Cook the chicken in water. Then take out the pot, cut it and put it on the plate.
600 grams of Sanhuang chicken. Seasoning: 5g of minced millet pepper, 5g of oyster sauce, 3g of light soy sauce, 2g of balsamic vinegar12g, 6g of chopped green onion and 8g of Jiang Mo.
Output: 1. Wash Sanhuang chicken to remove blood, rinse skin, remove fluff and air for 20 minutes.
2. Cook Sanhuang chicken in Jiang Shui fire, simmer for 5 minutes, take it out and cool it in ice water, then simmer in boiling water for 5 minutes, and then cool it for 3 times to ensure the chicken juice is crispy.
3. Then simmer the cold chicken in boiling water for three times 10 minute until it is cooked, take it out, cool it, and cut it into strips to eat.
4. Mix the spicy chopped millet, oyster sauce, soy sauce, balsamic vinegar, coriander, chopped onion and Jiang Mo into a seasoning dish and eat it with chicken.
Cook the chicken until it is done. Some people like to eat bloodshot boiled chicken and think it is authentic. Personally, for health and safety, it is recommended to cook thoroughly. After cooking, dry the chicken on a plate with chopsticks for ten minutes, and then drain. Chop up small pieces and make a platter.
In the process of cooking chicken, you can fry sesame oil. Wash the pan, dry the water, and pour the peanut oil into the pan until the oil boils. Turn down the heat and add the spices one by one. Stir-fry for about ten minutes or wait until the fragrance comes out, then take it out with chopsticks or filter out the residue with a net spoon.
In a large bowl, wash and dry the water. Pour oil, soy sauce and salt into a bowl and mix well. Pour boiling oil into the bowl. "Fried", a bowl of fragrant sesame oil is ready.
Wash the stems and leaves of coriander, drain the water, cut into sections, spread around the chicken or pile them at one end.
When the sesame oil is slightly cold, pour the sesame oil on the chicken pieces and coriander.