Thick fresh chicken soup cooks the whole chicken wrapped in pork belly, and the pork belly is naturally soft and waxy. This soup alone is delicious!

First of all, the whole thing is served in a soup pot, and everyone scoops up a bowl of original soup to meet it. Suddenly the sweat came down and all the tricks were opened. I can't wait to try the pork belly chicken. Don't be busy yet. When the table is cleared, chop up the pork belly chicken and simmer in the soup pot for a few minutes before eating. Only in this way can you be sure that you won't be disappointed.

Wind chicken, preserved chicken

The wind chicken in the northeast has never eaten it. I wonder if it's cooked like bacon? The way to eat preserved chicken is similar to bacon. Afraid of salty and hard, soak it in hot water now, then cut it into pieces, add dried Chili and stir-fry until fragrant. You can also eat it in hot pot or steam it in a steamer. Unique bacon and salty style.

pot-stewed chicken

roast chicken

Roast chicken is roast chicken. Chop the slaughtered rooster, heat it in a large pot, sprinkle a lot of pepper, green pepper, onion, ginger and garlic, and stir-fry it with sauce and chicken pieces. Yes, it's the same spicy cooking routine, but it must not be spicy chicken.

Salted roast chicken

Coarse salt roast chicken is a method of preserving fresh chicken indirectly invented by Hakkas.

Different from the common brine chicken, brine chicken does not directly put salt on the chicken, but uses coarse salt to cook the chicken, and uses the thermal conductivity of the salt and the burnt smell after heating to cook the chicken.

Braised chicken

Spicy taro chicken

Cook the taro (or fry it directly without cooking), peel it and mix it with the chicken. The finished product tastes like glutinous taro noodles, and the chicken absorbs the aroma of taro noodles. The meat is tender, spicy and delicious, but it takes up a lot of space. If you are greedy for taro, there is no place to put other dishes.

Pepper Chicken

This dish basically knows where the coordinates are by looking at the picture. Pepper chicken pays attention to killing now. The dense peppercorns and peppers really made northerners' scalp numb, but when they arrived in Chongqing, Sichuan, everyone became masochists and knew there were tigers in the mountains.

Pepper Chicken

Pepper chicken is a general term, which represents the specialty of many places. Some are fried, some are cold, some are Dahongpao peppers, and some must use green peppers.

In short, pepper oil is heavy, generally fried in Dahongpao, fried in oil pan, and the meat is tender and dry. There is a mixture of green pepper and red pepper. Here is only one usage of green pepper and white pepper.

It's simple. Chop the cooked chicken, put it in The Mixing Bowl, and sprinkle with fresh green pepper (leaves can bring more fragrance), pepper oil, minced garlic, garlic water, sesame oil, green pepper rings, red pepper, a little sugar, salt, balsamic vinegar, chopped green onion and so on. , and stir well. According to your own preferences, you can add more pepper or sour vinegar, which is not difficult to master.