Hunan style fairy chicken
Ingredients:
Three yellow chickens (about 2.5 catties) and 500 grams of baby rows.
Ingredient:
Shiitake mushrooms, ginger slices, garlic, green onions, shallots, millet peppers.
Seasoning:
Salt, soy sauce, cooking wine, chicken essence, pepper, sugar, chili powder.
Fairy Chicken Spices:
4 sand kernels, 4 grass fruits, 2 pieces of galanga, 2 pieces of cinnamon, 4 star anise, 4 pieces of angelica, 8 grams of cloves, 8 grams of lemongrass, 8 grams of cumin, 8 grams of bay leaves, 8 grams of Sichuan pepper seeds, 8 grams of whole dried pepper pepper (two parts, A part pickled \ B part soup).
Prepare the sauce:
Stir well with 30 grams of rapeseed oil, 20 grams of hoisin sauce, 20 grams of pork rib sauce, 20 grams of Zhuhou sauce, 25 grams of abalone juice and 20 grams of oyster sauce.
Stir-fry with spices:
Heat the pot without oil, add 20 grams of salt and fry the divided A spices. Use it to marinate the chicken for about 2 hours, and then wash the chicken with clean water after marinating.
Tableware: casserole, bamboo mat.
Make:
1. Select a good three-yellow chicken to remove the internal organs, chop the chops into pieces for later use;
2. Soak and slice the mushrooms, slice the ginger, crush the garlic, and crush the long sections of green onions for later use;
3. Pour the fried spices and salt into the chicken, marinate for two hours, then clean and set aside;
4. Spread the marinated chicken with soy sauce, and pour the oil into the pan until the surface of the chicken is golden brown.
5. Prepare a casserole bamboo mat, chives, ginger as a base, put the fried whole chicken, spread the ribs all around, and set aside dried chili peppers and millet peppers;
6. Heat the oil in a pot and fry the garlic, ginger and green onions until fragrant, add the prepared B spices to continue to fry until fragrant, pour in the prepared sauce and fry the fragrance, spray in the cooking wine to remove the smell, add the broth and bring to a boil. After seasoning salt, chicken essence, sugar, and pepper are boiled to taste, remove the spice residue and leave only the soup.
7. Pour the soup into the casserole chicken and simmer, wait for the soup to thicken to remove the chili ingredients in the casserole, and dry it into a glass of juice over high heat, pay attention to the air holes on the casserole to cover with a wet towel to prevent air leakage.
8. Prepare the toppings: Stir-fry ginger, garlic, chili powder, tempeh and millet in a pot with oil and sprinkle chopped green onions on the fed chicken.
Roast pepper beef
Raw material:
110 grams of Hangzhou pepper, 10 grams of red pepper, and 20 grams of beef with tendon marinated in white brine.
Seasoning:
Ingredient A (3 grams of monosodium glutamate, 10 grams of light soy sauce, 8 grams of vinegar, 5 grams of rapeseed oil, 2 grams of Sichuan pepper oil), 30 grams of shallots, 10 grams of garlic, 50 grams of clear oil.
Method:
1. Put the Hangzhou pepper and red pepper in the pot and fry it dry (if possible, the kitchen can be roasted on the charcoal fire, the taste is more fragrant), fry until it is completely cooked, take it out and let it cool, and tear it into sections by hand. Cut the marinated beef with tendon into thin slices (don't cut too thick);
2. Soak the garlic in clear oil to make it flavorful;
3. Cut the shallots into 1 cm long sections;
4. Mix Hangzhou pepper, red pepper, beef slices with tendon, Ingredient A, shallots and garlic evenly, and serve.
Black garlic seafood pot
Ingredients:
200 grams of flower nails, 100 grams of cuttlefish larvae, 100 grams of Jiwei shrimp.
Accessories:
150 grams of loofah rings, 20 grams of green and red millet pepper rings, and 50 grams of konjac silk knots.
Seasoning:
5 grams of concentrated chicken juice, 5 grams of chicken essence, 2 grams of salt, 0.2 grams of white pepper, 3 grams of sesame oil, 20 grams of fried garlic sauce, 50 grams of black garlic.
Make:
1. Cut off the shrimp head and open the shrimp belly to fly with the nails and cuttlefish larvae;
2. Use loofah rings and konjac silk knots to cushion the bottom, pour garlic sauce and green and red millet pepper rings on the seafood plate;
3. Pour 400 grams of chicken broth into the pot to taste.