Carved chicken with black bean sauce
By LaurenWolff
Ingredients: douchi,ginger slices,soy sauce,head pumping
Recipe Recommendations
- douchi a little
- ginger slices appropriate amount
- head pumping appropriate amount
- soy sauce appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Carved chicken with black bean sauce
1
Prepare half a chicken.
2
Boil water.
3
Pour hot water on the skin of the chicken.
4
After pouring the chicken skin.
5
Apply soy sauce to the chicken and dry until use.
6
Put ginger slices in another pot.
7
Prepare five-year-old flower carvings.
8
Pour in the five-year-old flower carving.
9
Just take one-third of a bottle of five-year-old flower carvings.
10
Put the dried chicken into the pan.
11
Lin nodded and smoked.
12
Add fermented beans.
13
Bring the pot to a boil, turn to low heat and simmer for 30 minutes, without opening the lid halfway. The time for stewing the chicken is controlled according to the maturity of the chicken. If it is an old chicken, the time will be longer, and if it is a tender chicken, the time will be shortened. Adjust yourself.
14
After taking out of the pot, cut the pieces and place them on a plate, and then pour the juice in the pot on the chicken.Carved chicken with black bean sauce Make Tips
1. There is no fishy smell when eaten. 2. Why use soy sauce to pickle and dry it? One is to add flavor, and the other is to dry the water so that the chicken can completely fight against the flower carving in the pot. If it is not dried, the blood will be a bit heavy. 3. Adding fermented beans completely increases the freshness of the chicken. 4. No salt was added because the salty content of the soy sauce was enough. 5. The concentrated raw juice is sprinkled on the chopped chicken, and the taste is unlimited.