Jianghu Chongqing Qianjiang chicken miscellaneous
Qianjiang chicken offal is a traditional jianghu dish, with a strong home-cooked taste, very delicious, and also has the heroic and refreshing temperament of jianghu cuisine.
You can find it in the streets and alleys of Chongqing at will, the acceptance is extremely widespread, and now Qianjiang chicken offal has long been integrated into the life of Chongqing people.
Chicken liver, chicken gizzard, chicken intestines as raw materials, supplemented by pickled wild pepper, fish fragrant bubble pepper, rouge radish and other ingredients fried in hot oil, crisp and tender, spicy and spicy, delicious color, mellow and delicious, spicy and spicy people's appetite increased.
The cooking method of this dish is not complicated, the ingredients are very ordinary, and the trick to its deliciousness lies in the "Sichuan kimchi" used in it.
Kimchi is widely used in Sichuan and Chongqing, spring, summer, autumn and winter, three meals a day, always lingering between people's lifting.
Four kinds of kimchi are used in this dish: pickled ginger, pickled wild mountain pepper, fish-flavored pickled pepper, and pickled rouge radish.
Among them, the pickled rouge radish is a local specialty of Qianjiang, which appears as an ingredient for direct consumption, fresh and refreshing, can be very good to dissolve grease, appetizing rice with excellent effect, is an indispensable important ingredient in Qianjiang chicken offal.
In addition to dissolving the fishy taste of internal organs, pickled ginger, pickled wild mountain pepper and fish-flavored pickled pepper can also give dishes a special "lactic acid taste", which is irreplaceable by any seasoning.
Learn
Everything is ready, let's get started!
Required ingredients
Ingredients: 500 grams of chicken liver, 400 grams of chicken gizzard, 400 grams of chicken intestinesExcipients: 250 grams of rouge radish, 150 grams of dried tofu, 250 grams of lotus white, 150 grams of fungus, 250 grams of potatoes Seasoning: 100 grams of dried chili festivals, 50 grams of dried peppercorns, 60 grams of pickled ginger, 80 grams of pickled wild peppercorns, 150 grams of minced fish peppercorns, 50 grams of garlic, 100 grams of green onion knots, peppercorns, msg, chicken essence, beer 250 grams
The specific dosage is added according to personal preference
Preparation steps:
Step 1
· Chicken offal treatment·
1. Chicken liver slices, chicken gizzard cutting knife, chicken intestine cutting section.
2: Heat in the pot, pour in an appropriate amount of beer, put in the chicken offal, blanch the water, remove the fishy smell, and then drain the water for later.
Step 2
· Excipient Treatment·
1: Cut the rouge radish into strips, cut the dried tofu into sections, blanch the fungus once in water, and cut the green onion into sections.
2: Cut the potatoes into strips and fry them in a frying pan until they float.
Step 3
· Stir-fry ·
1: When the oil is hot to 40% or 50%, add the dried chili peppers and fry until brown-red, add the peppercorns, pickled peppers, fish flavored pickled peppers, pickled ginger and garlic to stir-fry the aroma.
2, after the color and aroma of the base material come out, put in the blanched chicken offal, add the green onion and water, sprinkle with the appropriate amount of monosodium glutamate, chicken essence, pepper and mix well, bring to a boil.
Step 4
· Out of the pot and plate ·
1 Ingredients in a casserole dish to base, pour the chicken offal on top.