Chicken
By VicentaLakin
A typical Sichuan Chongqing chicken practice, which gives a double amount of ingredients。
Recipe Recommendations
- Zai local chicken a pound and a half
- rice wine appropriate amount
- soy sauce appropriate amount
- green onions appropriate amount
- bean paste appropriate amount
- laojiang appropriate amount
- garlic appropriate amount
- pickled ginger appropriate amount
- pickled pepper appropriate amount
- Big green pepper appropriate amount
- red pepper appropriate amount
- oil appropriate amount
- pepper appropriate amount
- kaempferol appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- chicken essence appropriate amount
- geranyl appropriate amount
Steps for Chicken
1
One and a half pounds of chicken。
2
The chicken cut a piece of the thumb size and was immersed in water for two or three times, so that there was little sight of blood。
3
Ten centimetres of green pepper, three and four, one and a half lanterns or red peppers smaller than fists, one and a half size of an old ginger thumb, about 10 sizes of half of a garlic thumb, two sizes of a ginger thumb, four sizes of a pepper thumb, and 30 centimeters of onions (almost half of a white onion leaves, not thicker onions)。
4
Five centimetres in diameter, a spoon of rice wine (the most suitable of which is rice fluid in a dildo), a spoon of soy sauce, and two or three minutes of grinding。
5
Cream pepper cut the diamond shape size of the thumb, old ginger sliced it in three or four pieces, ginger pepper cut it in the size of rice, onions took about five centimetres each, cut it in half centimetre size, and cut it in two or three centimetres and flattened it in white。
6
Add onions, five centimetres of bean petal sauce, one third to one-two spoons in diameter, and a half thumb mass of ginger peppers。
7
Backup (cooked before cutting, cut together, meat almost made)。
8
Two or so spoons of vegetable oil with a 10-centimetre diameter and a spoon of pig oil with a five-centimetre diameter heat up 70% of the pyrotechnic smoke (which can also be obtained directly from peanut oil, sunflower seed oil, oil for oilseed oil, etc., at less high concentrations, so I do not have to mix with pork oil, which I use from my own oilseeds, which is high in concentration and which needs to be diluted with pork)。
9
Add a 10-cm diameter spoon, half a spoon of soybean bean coleslaw, around eight centimetres (with eight petals), one third of the thumb size of Shanai, one-second of the thumb size of cinnamon, and half a minute of fried cinnamon。
10
Add onions, garlic, ginger peppers, about 20 peppers, two fragrances, and a half-minute fry。
11
Add chicken for about two minutes, and sauce and rice wine for about two spoons in diameter。
12
Two minutes of delirious meat and preliminary taste。
13
With about 1.5 litres of water, the fire boils for 10 to 15 minutes。
14
I'm going to add peppers for about a minute or two for initial juice。
15
We'll add red pepper and onions for about two minutes。
16
One quarter calibration of salt thumbs (not heavy, no more salt recommended), half a minute of fire, and half a thumb of chickens。
17
The boilers are divided into discs (the amount I make is 20 centimetres in diameter, two or three plates)。Chicken Make Tips
1. Choosing a rooster, thinning, and draughting. 2. Red fever, with three or four months of chicken, the meat will be warmer and the red fever will not take the heat off. The red fever is not very long, so pickles are added to a small amount of pepper and ginger and bean bean sauce, so they can start to taste it. 4. The effect of deodorant is more evident when made with rice and onions. Chongqing Sichuan Red Chicken Duck oil, soybean bean sauce, peppers with ginger, special and fragrance. Six: This dish, with bean petals, peppers, ginger, soy sauce and pickles, is almost free of salt。