Super delicious "three cups of chicken"

I like the aroma of the nine-story tower, like spicy, my own fusion of Sichuan flavor three cups of chicken. The next meal was nice.

Fees:

1 spoonful of rice wine, 1 handful of nine-tiered tower, 10 slices of ginger, 1 spoonful of sesame oil, 1/2 spoon of dark soy sauce, 1/2 spoon of dark soy sauce, 1 pinch of rock sugar, 1 clove of garlic, 2 spoons of soy sauce, 3 sesame oil chicken thighs, a little chili pepper

Step 1

Cut the chicken thighs into small pieces, put a little white pepper, soy sauce to taste, (if you like the color is good, you can also put a little soy sauce) sesame oil to taste, marinate and set aside

Step 2

Millet spicy diced, bell pepper diced, ginger slices preferably more, two accompanied by garlic chopped, set aside

Step 3

The nine-story tower washed and plucked all the leaves, just so that there was a potato at home that was also plucked and diced (no potatoes can not be added)

Step 4

Heat the oil, add the sliced ginger, fry until slightly browned, throw in the rock sugar, one of the essential condiments for three cups of chicken.

Step 5

Put the diced chicken when the sugar is sautéed, and stir-fry the diced chicken

Step 6

Stir-fry the diced chicken until it changes color, add some soy sauce, then add the chili peppers and potatoes and continue to stir-fry

Step 7

Add water and you're about to skip the ingredients. Bring the water to a boil over high heat. Turn to medium heat and cover and cook until the potatoes and chicken are cooked through (I use chicken thigh meat so about ten minutes is fine)

Step 8

Before cooking, put in the nine-story tower and stir-fry continuously to create the aroma

Step 9

Drizzle with a little sesame oil before cooking. Get! A sweet and spicy three cups of chicken came out of the pan. Super down meal.

The super delicious "three cups of chicken" tips millet spicy is what I added according to my own taste, after all, Sichuan people are not spicy and unhappy. The benefit of cooking at home is that you can tailor delicious dishes that are more in line with your family's tastes according to your family's preferences!

Handmade Harbin Red Sausage (No Additives)

Harbin red sausage Well-known old and old high Do not need me to introduce themselves can be slightly lighter After all, it is not healthy to always eat high-salt food All materials can make about 8 red sausages of 20 cm Pay attention to the following three points to avoid the late cooking of the intestines when the casings burst

1: Casings should not be soaked in water for too long

2: When filling the red intestine, the filling is eight points full

3: When boiling the intestines, do not boil the water temperature at ninety degrees To make this intestine Step 4 Whipping up this step must be done enough to make the power of the flood and stir clockwise

Royalties

⬇️ Ingredients ⬇️ ⬇️⬇️⬇️

Pig front trough meat filling (2 fat 8 lean) 1000 grams, net pork skin 100 grams, fat diced meat 50 grams, garlic paste 60 grams, salted pig casing about two meters long

⬇️ Seasoning ⬇️ ⬇️⬇️⬇️

Salt 30 g, sugar 10 g, monosodium glutamate 6 g, chicken powder 6 g, emulsifier (may be dispensed or dispensed) 10 g, corn starch 100 g ⬇️ flavor powder ⬇️ ⬇️⬇️⬇️

Star anise powder 2 g, black pepper powder 2 g, white pepper powder 2 g, cinnamon powder 2 g, white root powder 2 g, red yeast rice flour 2 g, water 420 g

⬇️ Smoked material ⬇️

30 g sugar, cypress sawdust (optional) 1 g, tin foil

Tools: enema, spoon

After blanching the pork skin, remove the oil and cut it into crumbs, cut the fat into about half a centimeter of diced fat meat (if you don't like to eat fat meat, put a little less or not) Put it all into the meat filling bowl and add ***garlic paste*** together and stir well

Start a small pot and add the seasoning part, and the spice part of the thirteen mixtures together, stir well, and then stir three times clockwise to add to the mixed meat filling

Whisk until all the moisture is absorbed by the meat, seal the plastic wrap and refrigerate and marinate for twelve hours, and whisk quickly, whisk clockwise, and if the hand is not strong enough, it is time to let the men in the family fight

Rinse the salted casings, rinse off the salt grains, and then soak the casings with water for half an hour to an hour (not more than two hours, otherwise the casings will not be tough and easy to break when cooked in the later stage)

⬇ Next, begin to fill the red intestine ⬇️

Fill the enema with meat filling first and squeeze out a little less meat filling to expose it in order to be smoother when putting on the casing

When filling the enema with meat filling, squeeze it with a spoon in order to squeeze out the air

Put the soaked casing on the mouth of the enema and tie it with your hands on the tail Of the red intestine, tie the casing with the casing, and don't need a rope of about 20 to 23 cm

Step 10

Start irrigation While squeezing, edge shaping, irrigation is eight points full

Step 11

The enema is divided into twenty to twenty-three centimeters into one section, squeezing out a blank casing and then going around in a circle artificially knotted without tethering

Step 12

⬇️ Next start cooking the red sausage ⬇️

Step 13

Boil a pot of water that can not pass the intestines After boiling, put the filled red sausage to keep it at 95 degrees for ten minutes after cooking, turn off the heat, cover the lid and simmer for 30 minutes, float up naturally, you can no need to deflate (you can also use cold water under the pot The whole time is low on low heat can not be opened)

Step 14

⬇️ Start smoking ⬇️

Step 15

Take a cast iron pot And spread the bottom of the pot with tin foil (to prevent the sugar from sticking to the pan at high temperatures) and spread the prepared fumigation

Step 16

Put the pot curtain on top Of the pot lay the cooked intestine flat on the curtain Cover the lid Open the fire After the smoke is thick, change the medium to medium heat and start smoking until two minutes Turn off the heat, open the lid, take out the natural cooling of the red sausage and slice it and eat it (forgot to take a picture of this step in my last meat powder sausage recipe)

Step 17

finished product