raw material:
1 chicken cub (about 1000 g), 5 g sliced ginger, 5 g garlic cloves, 20 g pickled pepper knots, 20 g hang pepper knots, 3 g salt, 2 g monosodium glutamate, 5 g white wine, 20 g balsamic vinegar, 10 g oyster sauce, 5 g spicy girl sauce, 200 g dry pot chili oil, 1000 g salad oil (about 50 g consumption).
Dry pot chili oil recipe:
Ingredients and spices: 100 grams of carrot slices, 50 grams of chives, 50 grams of coriander stalks, 20 grams of ginger slices, 20 grams of garlic cloves, 500 grams of chili noodles, 10 grams of cinnamon, 3 grams of fragrant leaves, 5 grams of grass fruits, 2 grams of cloves, 2 grams of white cocoat, 5 grams of tangerine peel, 5 grams of comfrey, 5 grams of star anise, 2 monk fruit, 50 grams of sesame seeds, 200 grams of bean paste, 100 grams of Yongfeng spicy sauce, 100 grams of spicy sauce, 100 grams of spicy girl sauce, 100 grams of chanterelle, 500 grams of sesame oil, 5000 grams of peanut oil.
Method:
Heat peanut oil, sesame oil and chicken fat, add carrot slices, ginger slices, chives, garlic cloves, coriander stalks, chili noodles and all spices and sauces, when the oil temperature rises to 70% heat, immediately leave the heat, let stand for about 24 hours, then put on the fire to dry the water, fish out the residue, that is, dry the pot of chili oil.
Preparation Method:
1 After slaughtering the chickens, wash them, cut them into 2 cm square pieces, fry them in a 70% hot oil pan until golden brown, and pour out the draining oil.
2 Pot leave the bottom oil, pour dry pot spicy oil and heat, add ginger slices, garlic cloves and pickled pepper knots to simmer, then add chicken nuggets, cook in white wine, mix the taste with fine salt, monosodium glutamate, oyster sauce, spicy girl sauce and balsamic vinegar, turn the heat down and simmer for about 5 minutes, put it into the dry pot, sprinkle with the Hangzhou pepper festival, and serve with the alcohol stove.
This article was edited by Big Y