1. mushrooms soaked in warm water and rinsed spare, hot oil popping pepper, ginger, garlic and sour chili, add a piece of peel, pour into the chicken with the fried
2. add salt, cooking wine, vinegar, pepper stir fry and pour in the right amount of water
3. large fire boil skimmed foam, turn to medium heat and simmer for 20 minutes, and then add the mushrooms simmering for ten minutes, and finally dripping into the green onion and chicken can be
1.
1. pearl mushrooms soaked in warm water in advance (soaked water do not pour away), dry wax chicken washed into the pot of cold water blanching two water, konjac tofu slices of flying water standby.
Selected only weighing more than 1.5 kilograms of fat hen or broiler, required to be healthy and disease-free.
Slaughter: slaughter, to drain the blood, and then hot water above 70 degrees Celsius scalding depilation, openings to take out the internal organs, chopping off the claws and wings, rinse with clean water.
Marinade
Mix the prepared seasonings and apply them inside and outside the chicken body and rub them well, sprinkle some seasonings inside the chicken's mouth and at the bloodletting port, and then marinate the chicken in the jar for about 32 hours, in the middle of which the jar should be emptied twice to fully marinate the chicken body.
Baking
The marinated chicken billets are tied with twine, respectively, from the abdomen, the twine can be tied to the chicken legs; from the tail to open, the twine can be tied to the head of the chicken. This is conducive to the flow of sewage in the chicken cavity. Then hang the chicken blanks in a ventilated place to dry the moisture on the exterior. Finally put into the 55 ℃ about the baking room, baking about 16 ~ 18 hours, to the chicken body is golden brown when the finished product. In some rural areas of Sichuan, people put the cedar tree branches lit with the smoke to smoke preserved chicken, a unique flavor.
Main ingredients: 200 grams of preserved chicken sausage, 200 grams of wild mountain fern, 50 grams of red pepper. Seasonings: 50 grams of salad oil, 2 grams of monosodium glutamate, salt, 5 grams of cooking wine, 2 grams of soy sauce, 3 grams of sugar, 2 grams of dried pepper, 2 grams of sesame oil, 10 grams of green onion, 5 grams of glutinous rice vinegar.
Practice:
1, preserved chicken sausage cut into 3 cm sections, blanch and fish out. Fern cleaned and cut into sections, red pepper shredded.
2, the pot of oil to fifty percent hot, under the preserved chicken sausage stir fry 10 seconds, cooking wine, glutinous rice vinegar stir fry on high heat.
3, the pot to stay in the bottom of the oil, under the dry pepper powder sauteed incense, under the fern, red pepper shredded stir fry, add monosodium glutamate, salt, soy sauce, sugar, under the chicken sausage stir fry, drizzle sesame oil, sprinkle green onion into