Spicy sauce chicken neck(ma la jiang ji bo )

Spicy sauce chicken neck

Introduction:

Production steps:

Step 1: clean chicken neck to remove fat oil from blood vessels.

Step 2: cook in a cold water pan until eight is ripe.

Step 3: then take out the water and cut it into small pieces.

Step 4: put a little more oil in the pan than usual. After the oil is hot, add green onion, ginger, garlic, large ingredients, cinnamon, fragrant leaves, dry pepper and pepper.

Step 5: don't turn off the heat after fragrant, and take them out. Don't use the pot to leave only oil! Then put in half a bag of flour sauce, a spoonful of oil consumption, and start frying sauce.

Step 6: add chicken neck and stir well.

Step 7: pour the boiled water into the pot, then add salt, sugar and monosodium glutamate, cover the pot and simmer for 20 minutes.

Step 8: open the lid, turn to high heat and stir fry until the juice is collected.

Materials required:

Skinless chicken neck: 750g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Large material: moderate amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Dry pepper: right amount

Pepper: right amount

Flour paste: right amount

Oyster sauce: right amount

Salt: right amount

Sugar: right amount

MSG: right amount

Note: don't pour out the boiled water. It's a good soup. You can choose how much juice to keep according to your preference

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Ma La Jiang Ji Bo