There are a variety of practices that have been passed down, and there are roughly two of them:
One is to use free-range farm chickens as the raw material, and borrow a step from the pressure cooker to become a dish, and the related practices: Ingredients: 1 chicken rooster, green bamboo shoots (i.e., lettuce), hot pot shabu-shabu material Chrysanthemum, cilantro, pork yellow throat, vermicelli, net chicken mash, chicken intestines.
Making: 1, net chicken chopped pieces, green bamboo shoots cut strips, Chrysanthemum, cilantro and other clean plate to be used.
2, take the fragrant leaves, cinnamon, anise, pepper, two catty strips of dried chili peppers, cloves, sennel, grass nuts, peppercorns and other spices scalded with warm water, fried incense into a gauze bag made of spice packets.
3, chicken pieces of flying water, into the pressure cooker, add sautéed onions, ginger, garlic, spice packets, add soy sauce, salt, sugar, yellow wine to adjust the taste, on the fire pressure for 10 minutes, you can add chicken, chicken intestines, and then press 3 minutes.
4, the green bamboo shoots strips river chicken pieces with soup into the hot pot, discard ginger, onion, garlic, spice packet, add chicken essence, monosodium glutamate, pepper, red oil a little, boil sprinkled with cilantro on the table, accompanied by shabu-shabu at the same time better.
Two, choose the year's rooster as the raw material, and extend the Sichuan cuisine small pot stir-frying technique to make it.
Practice:
Raw material: 1 rooster 750g, 150g of bamboo shoots, chicken mash, chicken intestines.
Production: 1, the 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 oil is hot, under the ginger, onion, garlic sautéed, under the chicken fried dry water, cooking wine plus two pounds of dried chili, bean paste, sesame leaves, cinnamon, grass berries, star anise, mountain nai and other spices with the stir-fry, to the flavor, add the right amount of broth to boil, seasoned with salt, sugar (less), chicken powder, monosodium glutamate (MSG), pepper, burned over a small fire to the meat just cooked, up to the pot on a plate, discard the spices, onions, ginger, and so on, join! Flying water ripe green bamboo shoots, sprinkle parsley 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 longer period of time, suitable for hot pot type of food, the latter used the usual Sichuan stir-frying techniques, to the tender son of the rooster as raw materials, out of the dish quickly, the meat tender, not only can be used in the hot pot, but also as a dish pots on the table. 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 the bottom of the pot The use of red oil and 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, 400 grams of green onions, Pixian 600 grams of bean curd, 160 grams of star anise, 45 grams of sesame seeds, grasshopper 50 grams of Shannai 40 grams of cloves 35 grams of cinnamon 100 grams of peppercorns 100 grams of zi zai 100 grams of vegetables 750 grams of oil. Grams of vegetable oil.
Production:
1, dry pepper warm water to drain, stirred into the end of the meat churn, spices with warm water to wash and dry water control, seaweed soak and dry for use, ginger slices, pepper separate separate put ready to use, bean paste chopped fine. 2, net pot on the stove, add vegetable oil boiled to 60% hot, garlic, ginger, onion into the oil in the oil compartments to heat the oil through the pouring deep-fried until light yellow, another pepper rice also use oil compartments pouring Deep-fried until slightly dry, and then the oil back to sixty percent of the heat, into the fried onions, garlic, ginger, chili peppers and bean curd, medium heat while stirring to reduce bubbles, into the spices and then simmer and then stir until the spices taste, 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, and then filtered, put into a bucket and leave it for a day can be used.
The key to making:
1, chili pepper should be soaked in water and then made into rice, which will help chili pepper water-soluble red substances and the release of spicy flavor.
2, onion, ginger, garlic contains water, water soaked chili pepper minced water content is also larger, and spices soft dry, so the first two should be poured with hot oil until slightly dry, first into the hot oil to fry, and then put the spices.
3, peppercorns with simmering, taste stronger, not easy to volatilize. 4, bean curd can enhance the color and increase the thickness of the red oil.