The gimmick of roast chicken is simple and easy to say, but difficult to say. Many people can only grasp its fur, but they can't understand its true essence. This is because friends in the kitchen industry have always been conservative about the technology of roast chicken, and the methods introduced in general materials are only one or the other. So, how can we master roast chicken? Chengdu Shangshanjia will give you a brief introduction.

Ingredients: chicken, braised pork intestines.

Seasoning: a bag of hot pot bottom material, onion, dried pepper, pepper and ginger.

Side dishes: according to personal preference, I bought bamboo shoots, potatoes and lotus roots (I made ham sausage, fish balls, Flammulina velutipes, Chinese cabbage, chicken feet, cauliflower, shrimp dumplings and potato powder for the second meal ...)

Exercise:

1, cut the bought chicken into pieces, boil the water, add the chicken pieces to remove blood, and take them out for later use; Braised pork intestines bought in the market are cut into pieces for later use (cooked).

2. Put rapeseed oil in the pot, add a bowl of dried pepper, half a bowl of pepper, a slice of ginger, and stir fry over low heat.

3. Add hot pot bottom material and onion segments and continue to stir-fry until fragrant. Add water and cooking wine and turn them into soup pots.

4. Put the fat sausage pieces and chicken pieces into the soup pot and boil them over high heat, then continue to cook them over low heat, and cook the flavor of the ingredients before cooking them into the meat!

5, cooking 1 hour, the chicken is cooked. Add bamboo shoots, potatoes, lotus roots, cuttlefish and other vegetarian dishes, cook them and take them out to eat!