The top-secret recipe of the paper-wrapped fat sausage chicken worth 200,000 yuan, the master shared it with everyone for free, hurry up and collect it.
Paper-wrapped fat sausage chicken is Yin Xiao Chef's experience summary and practice in the catering industry after 20 years, combined with the very popular paper-wrapped fish in recent years, fat sausage chicken hot pot evolved, is a very popular modern people's healthy cuisine.
As we all know, in recent years, there has been a very popular cuisine that has quickly exploded throughout the country, especially in Sichuan and Chongqing, mushrooming like mushrooms and opening up all over the streets.
Everyone knows that paper-wrapped fish is evolved from Wanzhou grilled fish, and then combined with Korean paper roast meat developed into a new generation of healthy grilled fish, but also everyone said that Wanzhou grilled fish upgraded version, once introduced to the market is sought after by the majority of consumers, and paper wrapped fat sausage chicken is a combination of all the above techniques, but also integrated into the hot pot technique, the method is novel, plus top-secret recipe, the taste is unique.
The business strategy of paper-wrapped fat sausage chicken is to eat healthy, so compared with traditional hot pot chicken, it has made new improvements and changes in terms of main and auxiliary ingredient selection, seasoning and roasting methods.
Spice recipe for paper-wrapped fat sausage chicken:
Star anise 40 g, cinnamon 30 g, fragrant leaves 30 g, cumin 30 g, white buckle 15 g, white pull 20 g, bi pub 10 g, cloves 5 g, tangerine peel 20 g, lemongrass 15 g, spirit herb 15 g, licorice 8 g, angelica 12 g, sand kernel 10 g, galangal 10 g, grass fruit 15 g, grass buckle 10 g.
Seasoning recipe
Half a catty of green and red dried peppercorns, a soup bowl of bean sauce, 2 kg of fin chili peppers, 5 kg of pickled chili peppers, 2 kg of pickled ginger, 1.5 kg of knife cutter chili, 2 kg of pickled radish, 2 kg of ginger, 2 kg of garlic, 40 kg of rapeseed oil, 5 kg of chicken fat, 5 kg of lard, 1 handful of coriander root, 2 kg of onion, 1 handful of shallots, 1.5 kg of ginger slices.
Initial processing of raw materials:
When making the base of the paper-wrapped fat sausage chicken, the spices should be soaked in wine and boiled water for about 20 minutes.
Heat the oil in the pan, pour all the spices into the pot and simmer over low heat, then pour the oil into the basin and let cool, then crush the spices into granules and set aside.
Green and red dried peppercorns are first used in white wine for a while, and can also be soaked in boiling water.
Ginger garlic washed and chopped, pickled radish sliced, pickled pepper chopped, pickled ginger chopped, onion chopped to prepare for stir-frying.
Base material boiling:
Add the oil to the pan, heat the oil until it smokes, add chicken fat, lard, then add the onion, shallot knots, ginger slices, coriander root, fry over low heat until the golden water is dry.
After the temperature of the oil drops, fry the ginger, garlic and dried, fish out when the color is golden, fry the onion and fry it dry, and fry the ginger, pickled radish, and stir-fry the pepper and set aside.
Leave the oil in the pot, make the bean paste, stir-fry the chili peppers slowly over low heat, fry until the peppers are not sticky, pour in the sautéed pickled peppers, fried dried ginger, garlic, onions, put in the spices to continue frying, fry until the water will dry and out of the aroma, then add the green and red peppers to continue to fry, the knife-edged peppers are fried until brown to dark brown, when the aroma is overflowing, turn off the heat and scoop into the vat and cover and simmer for a few days, so that the aroma is more intense.
Treatment and production of fatty intestines
After the above chef has made a detailed explanation of the base, we will talk about the treatment method of fat intestines
There are generally two kinds of fat sausages on the market:
One is raw fat intestines
Raw fat intestines are not treated, that is, what oil, impurities are still there, need to clean up the fat intestines.
The other is a fat intestine that has been watered
This kind of fat intestine is treated, washed clean, bought back with a simple treatment of the available fat intestine, do not want to do it can be considered.
However, the chef suggested that everyone should still buy raw fat sausages, so that they can wash themselves and cook them to eat.
The peculiar smell of the fat intestine mainly comes from the mucus in the fat intestine, and it is only necessary to add salt, white vinegar and green onion to scrub it repeatedly.
There are also two sides of the fat intestine, one side is very smooth, this is the inner wall of the intestine, and the oily side is the outer wall of the intestine, this oil is also called intestinal oil, but we have to tear this oil off, so that it is not greasy to eat.
How to deal with fresh fat sausages
After cleaning up the fat intestines, add salt, vinegar, white wine, and green onions, and then we can knead it until there is a greasy feeling on the hands, and after a few minutes of repeated kneading, we can wash it with water.
Remember that the fat intestines after washing can not have salty and vinegar flavors, you can wash them with water a few more times, and then add ginger slices, peppercorns and rice wine to the pan after washing the fat intestines.
Halogenation method
Prepare a pot, pour water into the pot to boil water, add 100 grams of ginger, 7 grams of coriander leaves, 8 grams of cinnamon, 8 grams of white site, 10 grams of star anise, 7 grams of orange peel, 15 grams of peppercorns, 150 grams of dried peppers, 2 nutmegs, 6 grams of perilla, 8 grams of cumin, 20 grams of sugar, cooking wine, green onions, 40 grams of salt, a small amount of sugar and simmer for about 30 minutes, turn off the heat and brew for 1 hour.
What chicken is best for making paper-wrapped fat sausage chicken?
Of course, it is necessary to choose a free-range running pheasant from a farmhouse, so that the chicken that often exercises, the meat is very firm, the taste is very elastic, and the rake is sticky and refreshing.
So how to identify the road pheasant
1, to see the spirit of the chicken
Running Pheasant: Sharp eyes, energetic, very conscious.
Feed Chicken: The eyes are dull, silly, and have no fighting power.
2, to see the crown
Running Pheasant: The crown is very rosy, the crown is big and strong, even after killing, the crown is still red!
Feed chicken: The crown is white, soft and weak, and after killing, the chicken crown is whiter!
3, to see the chicken feet
Running pheasant: chicken feet are yellow, chicken feet are short, and the grip is strong!
Feed chicken: chicken feet are white, chicken feet are long, and the ground is stretched!
4, to see the chicken mouth
Running Pheasant: The chicken has a long mouth and a hook, because free range breeding in the wild is destined to have survival skills!
Feed chicken: the chicken mouth is short, the hook is not obvious, and the chicken mouth is very blunt.
5, to see the color of the chicken meat
Running Pheasant: The chicken is yellow, there is no oil in the body, because it is exercising every day, so it is all muscle!
Feed chicken: Chicken is white, oily, this can be a very obvious difference!
How to fry chicken wrapped in paper
After the chicken is slaughtered, cut into pieces, then add beer, salt and mix well, heat the pot, add rapeseed oil, heat the chanterine, add garlic, then pour in the marinated chicken and sauté it until the skin is firm, scoop in the base and stir-fry, add the beer, flavor the fat sausage, then pour into the pressure cooker for five minutes, then pour into the baking sheet covered with paper, sprinkle small red rice pepper segments, green onion segments, like a pocket, fold the paper from both sides together, fold the fish, then twist it tightly, so as not to run out, then turn on the fire of the baking pan, and then bake it to bubble inside. When you see that the paper begins to swell, it is baked, immediately adjust the minimum heat, open the paper package and pour out the fat sausage chicken, and you can eat it.