Dry pot fluttering chicken
raw material:
1/2 fresh stupid chicken (about 700 g), green pepper 150 g, Ingredient A (cooking wine 10 g, salt 2 g, MONOS glutamate 3 g, light soy sauce 5 g, a little pepper)
Ingredient B (2 g of peppercorns, 2 g of fennel, 5 g each of dried chili knots, ginger slices, garlic slices, and green onion)
30 grams of fragrant sauce, 15 grams of laoganma hot sauce and spicy sauce, 20 grams of cooking wine, 5 grams of oyster sauce, 10 grams of beautiful freshness, 3 grams of sugar, 5 grams of monosodium glutamate and chicken essence, a little ginger powder, coriander, a little onion shredded, salad oil to taste.
Dry pot fragrant sauce preparation recipe
raw material
50g each of ginger rice, ginger pieces, and green onion knots, and spices (about 5g each of fragrant leaves, star anise, cinnamon, grass fruit, yamana, cardamom, etc.)
Cooked vegetable oil 500g, chanterelle 500g, salad oil 1000g Qianhai pepper 1500g, Peppercorn 150g, Pixian Douban 300g, pickled red pepper 200g, Yangjiang tempeh 150g, cooking wine 50g, rock sugar 30g, salt, monosodium glutamate, chicken essence 20g each, Pepper powder 30g, allspice powder 10g.
Method:
1 dried sea pepper boiled in boiling water and drained, fry dry water with vegetable oil and salad oil together drain the oil (spare oil), crush together with peppercorns and set aside; Pixian watercress, pickled red pepper, Yangjiang tempeh chopped into mushrooms, rock sugar crushed, spices slightly soaked in warm water.
2 pots into the remaining oil to 30% heat, put in ginger pieces, green onion knot spices to fry out the aroma, away from the heat to 50%, beat the slag under the chicken fat to heat, put pixian watercress, pickled red pepper and stir-fry until fragrant, then put in the crushed pepper, peppercorns, ginger rice, tempeh mushrooms, stir-fry dry water over low heat, and then put cooking wine
Stir-fry rock sugar, salt, monosodium glutamate, chicken essence, peppercorn powder, and allspice until the water is completely evaporated.
Essentials
Spices, tempeh should not be too much, the moisture must be fried dry, no
It is easy to mold and should not be put for a long time.
Preparation Method:
(1) After the stupid chicken is wiped dry, use the back of the knife to chop the bones into small pieces, marinate with ingredient A for 5 minutes, and cut the green pepper into hob pieces
(2) The chicken nuggets are fried in 70% oil until they are 9 years old.
(3) Heat the pot, leave a little oil after the hot oil to simmer the B ingredient, put in the flavor of the fragrant sauce, lao ganma, spicy girl hot sauce and fry out the red oil, add green pepper, chicken nuggets stir-fry for a while, cook cooking wine, oyster sauce, beautiful and a little fresh soup, after about 1 minute of stir-frying, add sugar, monosodium glutamate, chicken essence and sand ginger powder, dry the water, pour into the hot stone pot with onion shreds, sprinkle with coriander, and serve.