Without fireworks, life is a lonely journey. The dish shared today is Sichuan pepper and ma chicken, at this time there will definitely be people who say that the pepper and ma chicken is xinjiang, in fact, the pepper and ma chicken is one of the representative dishes of Sichuan cuisine, you have to raise the bar I can't do it. This recipe is currently used by many chain stores, the taste is certainly no problem, I also spent thousands of dollars to learn back, and I will shoot tutorial videos later. Friends are assured to do it boldly. If you have any questions, you can't understand the comment area, I will reply to it as soon as I see it.
<h1 class="pgc-h-arrow-right" data-track="16" > first make pepper salt</h1>
Pour 200 grams of salt into the pot and add about 10 grams of peppercorns, throw 4 star anise. Salt can be fried hot and stir-fried, pay attention to the point can be beaten into medium coarse powder, not beaten can also be, the main pickled chicken, duck and goose and so on. Sauté well and set aside.
Prepare 1 layer chicken 2-3 kg on the line, add 25 grams of pepper salt and spread evenly on the chicken for a minimum of 2 hours (set aside)
<h1 class="pgc-h-arrow-right" data-track="22" > start</h1> operation
Put the marinated chicken in the pot (if you cook a chicken, the proportion is halved) Add 26 pounds of life, 40 grams of ginger slices, 60 grams of salt (ordinary salt), 40 grams of chicken essence, 10 grams of pepper powder, 10 grams of white wine, 4 grams of peppercorns, 20 grams of dried chili knots, 4 masts, 6-8 slices of fragrant leaves, 4 star anise, 60 grams of green onions, turn on high heat to remove the foam, turn to low heat and simmer for 60-90 minutes To fish out the chicken and put it in cold water to soak, the colder the water, the better it is. (This ratio can be reduced, increased or decreased when done)
<h1 class="pgc-h-arrow-right" data-track="24" > next mix the pepper sauce</h1>
In the pot, add 200 grams of chicken fat, 100 grams of salad oil, cook to 160 degrees, add 40 grams of dried peppercorns, 120 grams of dried peppers, 40 grams of dried peppers of Seven Star Peppers, stir-fry with 3 pounds of broth and cook for 3 minutes. Add 36 grams of salt (ordinary salt), 100 grams of rattan pepper oil, 80 grams of chicken essence, 10 grams of sugar, 100 grams of pepper oil, 10 grams of pepper and spicy chicken paste, 100 grams of pepper and hemp chicken juice, 10 grams of fresh pepper and hemp chicken, 20 grams of chicken powder (stir together is pepper and hemp juice, the proportion of the recipe is reduced or increased, according to their own dosage)
< h1 class="pgc-h-arrow-right" data-track="28" > exhibit</h1>
Chop the chicken with a few knives and tear off the chicken, one pound at a time, add 80 grams of shredded shallots, 80 grams of shredded onions, 30 grams of millet spicy, and 30 grams of chives. About 100 grams of chicken sauce is mixed (according to local tastes, put more or less mixed when you taste it) Stir well together to make a dish, fresh and spicy and refreshing.
First pay attention, then share, ten years of catering practitioners, I hope my sharing can help you. Original graphics, plagiarism is prohibited.