Bright moon red pine chicken(ming yue hong song ji )

Bright moon red grouse

Raw materials for making Mingyue red pine chicken:

150g raw chicken leg (bone), 150g fat and lean pork leg, 150g spinach, 10g ham, 2 eggs, 25g lettuce leaves, 150ml chicken clear soup, 15g cooking wine, 15g soy sauce, 6G refined salt, 15g spicy soy sauce, 25g spicy soy sauce, 20g sugar, 15g fine dry starch, 15g Lake powder, 250g soybean oil (actual consumption 75g), 1.5g monosodium glutamate, 5g scallion and 5g minced ginger.

Processing steps of bright moon red pine chicken:

1. Put the skin of the boned chicken leg on the anvil, spread it flat, gently cut the meat into a cross knife with a knife, chop the pork into fine antler, mix well with 5g cooking wine, 2.5G refined salt, 5g sugar, 5g water starch and half an egg.

2. Sprinkle fine dry starch on the chicken leg, spread the mixed minced meat evenly on the chicken leg, cut it gently with a knife to make the minced meat stick together with the chicken leg (if not cut, it is easy to take off after boiling); wash the spinach and wait for use.

3. Heat up the frying pan, add 250 grams of soybean oil to the frying pan, heat it up, add chicken leg, fry the side with minced meat first, when it is golden, turn over and fry the skin slightly, decant the remaining oil, then cook in 10 grams of cooking wine, soy sauce, refined salt, chili sauce, chili sauce, monosodium glutamate, scallion, minced ginger and chicken broth, and heat for 10 minutes,

The characteristics of Mingyue red pine chicken are as follows

Crisp and fragrant, red and green, eggs like the moon.

Bright moon red pine chicken

Mingyue red grouse is a delicious recipe, the main raw materials are raw chicken leg meat, fat and thin pork leg meat, etc. this dish is crisp and fragrant, red and green, color and fragrance.

brief introduction

Bright moon red pine chicken

[cuisine] Korea

[Characteristics] crisp and fragrant, red and green, eggs like the moon.

[raw materials]

Production process

1. Put the skin of the bone chicken leg on the anvil and spread it flat. Use a knife to gently shape the meat into a cross knife. Chop the pork into fine mushrooms. Mix well with 5g cooking wine, 2.5G refined salt, 5g sugar, 5g water starch and half an egg. 2. Sprinkle fine dry starch on the chicken leg, spread the mixed minced meat evenly on the chicken leg, cut it gently with a knife to make the minced meat stick together with the chicken leg (if not cut, it is easy to take off after boiling); wash the spinach and wait for use. 3. Heat up the frying pan. Add 250 grams of soybean oil to the frying pan. Heat it up. Fry the chicken leg. When it is golden, turn over and fry the skin. Decant the remaining oil. Then cook in 10 grams of cooking wine, soy sauce, refined salt, chili sauce, monosodium glutamate, scallion, ginger and chicken broth. Heat for 10 minutes. When it is dark red, cut the pan into strips Toward the bottom of the bowl, line up in the bowl, pour in the brine, steam in the drawer for one hour. 4. Use a small dish, spread 1 gram of soybean oil, peel 1 egg, put it in the dish, put ham and rape leaves into chrysanthemum shape, steam it over low heat, and wait for use. 5. Take out the steamed chicken leg, decant the original bittern, put the meat face up in the pan, heat it in the frying pan, add 15g soybean oil, heat it up, add spinach section, add 1g refined salt and 0.5g monosodium glutamate, stir well, surround the chicken leg, pour the original bittern into the pan, heat it up, heat it until it is slightly thick, thicken it with 10g starch, pour it on the chicken leg, and then put the steamed eggs on the chicken leg surface, That's it.

Another way

Material selection

2 tender and strong chicken legs (about 200g after bone formation), 200g pork antler, 1 fried poached egg and 250g spinach.

Seasoning

Scallion, ginger, monosodium glutamate, 2 tbsp each, rice wine, soy sauce, 0.3 tbsp fine salt, a little dry raw powder, 1.5 tbsp 45 ° aquatic powder, 1 tbsp sugar, 75 g lard.

Making method

1. Cut the inside of the chicken leg lengthwise, use the tip of the knife to separate the bone and meat along the length of the leg bone, then use the knife to cut the tendons, reverse the bend along the leg, pull off the upper leg bone, then use the knife to cut off the lower leg bone, put a little bit on the lower leg, then pull off the lower leg bone, and then keep the skin down, use the knife to evenly cut the cross flower knife on the chicken surface; sprinkle a little dry powder. Add salt, monosodium glutamate, yellow rice wine, green onion and ginger to the mashed pork leg. Spread it on the chicken, cut it gently with a knife to make the chicken stick firmly, then sprinkle a thin layer of dry cornstarch, and stick it with a pan spoon or bamboo slice, and rub it smooth, especially around the edge.

2. Heat the pan, pour it out with cold oil, heat it again, put a small amount of oil, heat it up, put the skin of chicken leg upward, and the meat antler downward, fry it in oil, turn over and fry it again when it is golden yellow, and then when both sides are yellow, pour out the remaining oil, add yellow rice wine, soy sauce, sugar, scallion ginger, and fresh soup (about 100g), bring to a boil, cover it with a small heat, and simmer for 15 minutes until it is cooked, to become Korean pine chicken Cut the skin downward into strips 0.1cm wide and 4cm long, and stack them on the plate. Adjust the bittern to be salty with a sweet taste. Add water and cornstarch to thicken the sauce. Heat the oil (about 2 tbsp) and polish it. Pour it on the red pine chicken.

3. Put lard in the pot and heat it until 80% of the oil is hot. Add spinach to make it salty. Stir fry until it is not fresh. Pour it into a colander to drain the vegetable juice. Surround it with Korean pine chicken, fry a poached egg (only one side, the other side remains white), and spread the white side up on the minced meat.

characteristic

Bright color, red, white and green complement each other. Crispy chicken meat with thick sauce, salty and sweet. Fragrant, fresh, fat, tender and mellow.

crux

1. The chicken leg should be arranged loosely, with a cross knife. After the minced pork is pasted, it should be knocked with a knife to prevent the chicken and meat from separating.

2. When stewing, the meat should be face down. When stewing, the sauce should be thick and sticky. Pay attention not to touch the bottom of the pot.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ming Yue Hong Song Ji