"Chongqing Roasted Chicken Gong" is a typical Sichuan Jianghu dish, some years ago, the fire over a period of time, in fact, is the Roasted Rooster Hot Pot, the dish is tender and smooth, spicy and not hot bar, unique flavor. There are a variety of practices that have been passed down, and our practices are roughly two: First, the use of free-range farmland chicken as raw materials, borrowed from the pressure cooker one step into the dish, the relevant practices: Raw materials: soil chicken male 1, green bamboo shoots (i.e., lettuce), hot pot shabu-shabu material Chrysanthemum, cilantro, pork yellow throat, vermicelli, net chicken miscellaneous, chicken intestines. Production: 1, net chicken chopped pieces, bamboo shoots cut strips, Chrysanthemum, cilantro and other clean plate for use. 2, take the fragrant leaves, cinnamon, star anise, pepper, two pounds of dried chili pepper, cloves, mountain nai, grass jelly, pepper and other spices with warm water scalding wash, stir-fried aroma loaded into gauze bag made of spice packets. 3, chicken pieces of flying water, put into a high-pressure cooker, add sautéed scallions, ginger, garlic, spice packets, add dark soy sauce, salt, sugar, wine to adjust the taste, can be added to the pressure cooker for 10 minutes, can be used to add the chicken. Pressurize for 10 minutes, then add the chicken, chicken intestines and pressurize for another 3 minutes. 4: Put the green bamboo shoots strips and chicken pieces with soup into the hot pot, discard the ginger, green onion, garlic and spice packets, add the chicken essence, monosodium glutamate (MSG), pepper, and a little bit of red oil, and then boil and sprinkle with cilantro to serve, and it's even better when accompanied by shabu-shabu. 2, choose the year of young rooster as raw materials, extend the Sichuan cuisine small pot stir-frying techniques made. Ingredients: 1 rooster 750g, 150g green bamboo shoots, chicken, chicken intestines. Production: 1, net rooster chopped pieces of flying water to be used, chicken, chicken intestines cleaned flying water to be used, green bamboo shoots cut strips. 2, pot on the fire with the bottom of the oil is hot, under the ginger, onion, garlic sautéed incense, under the chicken pieces of fried dry water, cooking wine plus two pounds of strip of dried chili peppers, soybean paste, incense leaves, cinnamon, grass berries, star anise, mountain nai and other spices with the frying to the flavor, add the amount of broth to boil with salt, sugar (especially less), chicken powder, monosodium glutamate, pepper seasoning! The meat just cooked, small fire, start the pan on a plate, discard spices, onions and ginger, etc., add water ripe bamboo shoots, sprinkle cilantro on the table can be. In contrast, the former with the meat is more sturdy earth rooster, the quality of toughness, soup color thick, into the dish for a long time, suitable for hot pot type of food, the latter used the usual Sichuan stir-frying techniques to tender young rooster as raw materials, fast food, tender meat, not only can be used for hot pot, but also as a dish on the table in a pot. As for boiling what oil is more delicious, that is to increase the flavor, some hot pot restaurants, adding a Sichuan-style pot and Sichuan-style red oil to achieve better results, but I personally believe that the reason why the "jianghu cuisine" has its vitality and strong adaptability, the key is not to stick to the smallest details of the actual operation, flexible changes, so in the red oil and pot base So in the red oil and the use of potting, depending on the person, authentic or not is not important, the key to cater to the local market, potting is too strong, it is recommended to use less or not use, red oil is not bad. We have a relatively simple and practical simmering method: raw materials: two pounds of dried chili 5 kg, ginger 200 grams, 200 grams of garlic, onion 400 grams, PI 600 grams of bean curd, anise 160 grams, 45 grams of sesame leaves, 50 grams of grasshoppers, 40 grams of Yamanaka, cloves 35 grams of cinnamon 100 grams of peppercorns 100 grams of zizyphus 100 grams, 750 grams of vegetable oil. Production: 1, dry chili warm water to boil through drained, stirred into the end with a meat churn, spices with warm water to wash and dry water control, seaweed soak and dry to be used, ginger slices, peppercorns separate separate to be used, soybean paste chopped fine. 2, net pot on the fire, add vegetable oil boiled to 60% hot, garlic, ginger, green onions into the oil in the oil compartment, heating oil poured through the frying until it turns yellowish, and the other chili pepper rice is also poured into oil compartments and fried until slightly dry, and then the oil is reboiled to 60% hot! Then the oil back to 60% heat, into the fried onion, garlic, ginger, chili peppers and bean curd, medium heat while simmering and stirring until the bubbles are reduced, into the spices and then simmering and stirring until the spices, chili peppers, onions and ginger, etc. dry, no bubbles in the oil can be removed from the fire to join the seaweed to adjust the color, sprinkle peppercorns and simmer for 10 minutes with a lid, then filtered into the bucket can be used for a day of resting. Production key: 1, chili pepper to soak and then made of rice, which helps chili pepper within the water-soluble red substances and the release of spicy flavor. 2, onion, ginger, garlic moisture, soaked chili pepper end water content is also larger, and spices soft dry, so the first two should be poured into the hot oil to a slightly dry, the first into the hot oil frying, and then put the spices. 3, peppercorns with the simmering way, the taste is more intense, not easy to evaporate. 4, the bean curd can increase the color and increase the thickness of red oil. 5, the red oil can be used to add color and add red oil. 6, the red oil can be used to add color and add red oil, and then filtered into the bucket. Thickness