food
Five chicken necks
3 tablespoons cooking oil
Salt 2 seasoning spoon
Soy sauce 1 spoon
Soy sauce 1.5 tsp
Ginger 1
Garlic 5 cloves
Zanthoxylum bungeanum 10
Fragrant leaves 3 small pieces
Sugar 1 seasoning spoon
2 tablespoons cooking wine
Chicken essence 1 seasoning spoon
Water 1 bowl and a half
Methods/steps
1
Wash the bought chicken neck with warm water and cut one into three small pieces.
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2
Put water in the pot, boil the chicken neck with cold water, add cooking wine after the water boils and cook for about 5 minutes to remove the smell of blood.
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three
Take out the chicken neck boiled with bloodletting water, and wash the blood water and floating foam with warm water for later use. Pour the water out of the pot. number
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four
Put cooking oil in the pot and stir-fry a spoonful of sugar on low heat. Because I don't like it too sweet, I only put a little sugar. If I like sweetness, I can increase it moderately. Stir-fry the sugar and put it into the filtered chicken neck to stir-fry and color.
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five
Stir-fry the chicken neck until it turns yellow. Add ginger and garlic and stir fry. Then add soy sauce to season the chicken neck and stir well.
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six
Next, add soy sauce to color. Soy sauce is also the key to the flavor of chicken neck sauce. Stir-fry until the chicken neck is completely colored.
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seven
Add a bowl and a half of water, add salt, pepper, fragrant leaves and chicken essence (if dried peppers are more delicious), boil and simmer for 20 minutes. When the soup is almost collected, it can be cooked.
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eight
It is best to eat it just after half an hour. After drying, there is more gluten. I like the taste.
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end
Matters needing attention
When frying sugar, you must be patient and stir-fry with a small fire, otherwise it will be easy to fry.
After adding soy sauce, it is also fried with low fire until it is completely fragrant. Fire will scorch the chicken neck and make it bitter.