Spicy chicken neck: a delicious and spicy dish(ma la ji bo jin hong xian xiang ma la chao shuang de xiao cai )

Spicy chicken neck: a delicious and spicy dish

Introduction:

"The reason why chicken neck is called a small dish is that it is not popular. There is a saying in Jiaodong area: eat chicken, eat chicken neck. It's really a full affirmation of chicken neck. Jiaodong people like to eat chicken neck, because the meat of chicken neck is live meat, the activity of chicken neck is large, the meat quality is fine, and there is no thick muscle fiber of chicken leg meat and chicken breast meat. It is chewy to eat, and the food is very delicious, so it is deeply loved by Jiaodong people. "

Production steps:

Step 1: stir fry dried pepper, Zanthoxylum bungeanum and chili pepper, then add bean paste, sugar, vinegar, onion, ginger, garlic, cooking wine and soy sauce to make spicy base

Step 2: remove the excess fat from the chicken neck, soak it in water, blanch it in boiling water and clean it

Step 3: add water and salt to the spicy seasoning to make the seasoning, add the blanched chicken neck, bring to a boil over high heat, simmer over low heat for 15 minutes, and get out of the pot

Materials required:

Chicken neck: moderate amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Bean paste: right amount

Scallion: right amount

Sugar: right amount

Vinegar: right amount

Salt: right amount

Soy sauce: right amount

Cooking wine: moderate

Ginger: right amount

Garlic: right amount

Note: chicken neck to remove excess fat, chicken neck should be rotten, do not fire simmer

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma La Ji Bo Jin Hong Xian Xiang Ma La Chao Shuang De Xiao Cai