Seasoning: fresh soy sauce, vinegar, sugar, starch and white pepper.
Exercise:
1, first blanch the chicken with boiling water, preferably with water, then cook it for 5-8 minutes, and then take it out.
2, seasoning, pour the right amount of fresh soy sauce and vinegar into the bowl, add a flat spoon of starch (small rice spoon), stir well, add a small amount of sugar and salt while stirring, seasoning is dark brown.
3, hot oil, add onion, ginger, pepper, aniseed, dried pepper, fire, stir-fry for two or three times to smell the fragrance of pepper.
4. Add the chicken and stir fry. It is best to let the oil adhere to the chicken, and then add boiling water, preferably just to cover the chicken.
5. Pour in the seasoning and mix well.
6. Cover the pot and cook. What should be explained here is that it is best to use an iron casserole.
7. Cook until 10 minutes before drinking. Red wine is sweet and white wine is bitter, which varies from person to person. Or no wine.
8. When the water boils, the chicken just washes the pot, turns off the fire and goes out of the pot. Finally, don't forget to add white pepper.
Features: Smell raw materials: chicken, burn it with water.
Seasoning: ginger slices, onion slices, dried peppers, prickly ash, star anise and garlic can also be added.
Crush all seasonings (except onion) and stew in stainless steel seasoning eggs.
Add one or two pieces of sugar to the oil pan, stir-fry until the sugar melts, bubbles subside and the sugar turns golden, then add the washed chicken and stir-fry over medium heat until each chicken turns beautiful golden. ...
Put a pot of hot water (don't put cold water, because the meat will suddenly become cold after heating, the skin will shrink, and it is not easy to cook), and the amount of water should be enough to drown the chicken.
Add seasoned eggs and onion slices, a spoonful of soy sauce and a spoonful of salt (don't put too much soy sauce, because fried sugar is enough, too much soy sauce will mask the taste of the chicken itself).
Stew chicken with medium fire. When the soup becomes less, change the fire to thicken the juice, whichever is dry.
The practice of braising beer chicken I tasted a dish in a restaurant in Henan last year, braised beer chicken, which has a unique taste and taste. I've been missing that smell since I came back! I tried to cook that dish several times and consulted several chefs, but I just couldn't make that taste. May friends who can cook this dish provide exclusive secret recipe! Thank you very much What I'm doing now is: put some oil in the pot, heat it, put sugar and stir it until the sugar changes color and bubbles. Add chicken pieces, stir-fry until the sugar water covers the chicken pieces evenly. When the heat is almost the same, add a bottle of beer, add salt and cover the pot. Add seasoning, ginger, garlic, aniseed, star anise and cooking wine halfway, and cook until the beer is almost evaporated. After the chicken pieces are sprinkled with wheat fragrance, add monosodium glutamate and onion. The pot smells good (pepper, wine, pepper). It tastes sweet and sour at first, spicy after chewing, bitter and numb after swallowing, and sweet after swallowing (because of the wine), with endless aftertaste.