The same way to make different summer delicacies - --- hand shredded chicken(xiang tong de fang fa zuo chu bu tong de xia ji mei wei shou si kou shui ji )

The same way to make different summer delicacies - --- hand shredded chicken

Introduction:

"I made two dishes in the same way these two days, the salivated chicken and the salivated fish. I decided to use the salivated chicken because I couldn't see the meat in the photos of fish and fish. The weather is getting hotter and hotter, and the appetite is getting worse and worse. But who can resist the temptation of salivated chicken? I've made similar dishes before, but today's method has changed a little. In a word, the taste is very good! "

Production steps:

Step 1: first, prepare a large bowl of cold boiled water and put it in the refrigerator for refrigeration. Wash the chicken and cut it into large pieces. If it's fish, cut it into pieces.

Step 2: put a large pot of water in the pot, and put ingredients 1 into it. If it's fish, you don't need to add these ingredients.

Step 3: put the chicken into the pot, bring to a boil over high heat, cook for 15 minutes, do not open the lid, turn off the heat and simmer for another 10 minutes. If it's a fish, boil the water until it's boiling, put in the fillets, change color, and then pick up.

Step 4: the four ingredients on the plate are ginger, garlic, Douchi and peanuts (the peanuts are roasted in advance), all cut into powder and set aside.

Step 5: use another bowl to prepare the seasoning. The amount of each seasoning depends on the size of the chicken and fish.

Step 6: take out the stewed chicken, put it in the ice water prepared in advance, let the chicken cool down, so do the fish. Take out the chilled chicken, air dry the water, tear the chicken into small strips by hand, and put it on the plate.

Step 7: put the right amount of oil in the pot, heat the oil, put in the ginger and garlic powder, and then put in the lobster sauce powder, stir fry until fragrant.

Step 8: spread the fried seasoning on the chicken evenly, pour in the prepared seasoning, sprinkle with peanuts and sesame, and then put on the onion and coriander.

Materials required:

Rooster: one

Ginger slices: right amount

Dried pepper: 2

Star anise: 2

Cinnamon: 2 pieces

Fragrant leaves: 3 pieces

Appropriate amount: Fennel

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Douchi: right amount

Ginger powder: appropriate amount

Minced garlic: right amount

Cooked peanuts: right amount

Cooked sesame: right amount

Shallot: moderate

Coriander: moderate

Soy sauce: moderate

Sesame oil: appropriate amount

Zanthoxylum oil: right amount

Chili oil: right amount

Pepper: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: the above may not look very clear, here to add: raw materials: Rooster or fish a ingredient 1: ginger, dried pepper 2 star anise 2 cinnamon 2 pieces of fragrant leaves 3 pieces of fennel pepper cooking wine ingredients 2: Douchi, ginger, garlic, peanut, chopped sesame, shallot coriander seasoning: Soy sauce, pepper oil, pepper oil, pepper powder, sugar chicken essence Some steamed fish and soy sauce) taste really good. The amount of soy sauce doesn't need to be too much. Just a little bit is enough. When I made fish yesterday, I felt that there was too much soy sauce, which suppressed all other flavors.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: spicy

Chinese PinYin : Xiang Tong De Fang Fa Zuo Chu Bu Tong De Xia Ji Mei Wei Shou Si Kou Shui Ji