Hot and sour chicken pot(suan xiang ma la ji bao )

Hot and sour chicken pot

Introduction:

"This can definitely make people salivate - sour, fragrant, spicy, fresh. Looking at this picture, my saliva is almost down ~ the delicious smell of chicken is fully distributed in the small fire slow pot, and the sauerkraut is more and more tender, and the sauerkraut absorbs the chicken's meat flavor and delicious, and then pour on the boiled red oil, when the Zizi sound sounds, the fragrance is overflowing ~ the salivary glands are absolutely stimulated ~ the spicy taste in the sour smell immediately gets the biggest stimulation . That kind of taste makes people have the impulse to cry ~ "

Production steps:

Step 1: blanch the whole chicken in hot water, take out and chop it into pieces of appropriate size, wash the pickled cabbage and cut it into shreds. Cut the garlic into sections, slice the ginger, break off the dried pepper and set aside.

Step 2: add proper amount of oil into the pot, add garlic section and ginger slices after the oil temperature rises slightly, stir fry slightly over low heat, then add dry pepper, Zanthoxylum, star anise, and continue to stir fry for a while until the fragrance wafts out.

Step 3: add the shredded sauerkraut and stir fry for a while.

Step 4: add the chopped chicken and continue to stir fry until the color changes.

Step 5: fire, add the right amount of cooking wine, continue to stir fry.

Step 6: add 1 teaspoon sugar and pepper to taste, then add appropriate amount of hot water and bring to a boil.

Step 7: transfer the above raw materials to casserole, boil in small heat, dry the soup, and cook the chicken thoroughly for about half an hour.

Step 8: add proper amount of oil into the pot, put the cool oil into a large spoon of Pixian bean paste, and stir fry the red oil over low heat. Then add the dried pepper and Chinese prickly ash, saute until fragrant, remove the dried pepper and Chinese prickly ash, and pour the hot oil on the stewed chicken while it is hot.

Materials required:

Young Rooster: right amount

Sauerkraut: right amount

Garlic section: appropriate amount

Ginger: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Oil: right amount

Cooking wine: moderate

Pixian Douban sauce: right amount

Pepper: right amount

Sugar: right amount

Note: 1, chicken dish is the most afraid of chicken in a long time to cook the process of chicken hair wood. Many people will blanch the chopped chicken in hot water to remove the blood froth before cooking, but this is often the reason why the chicken gets firewood. Because the meat quality of chicken is more tender than that of ordinary meat, after blanching, the surface protein of chicken solidifies rapidly when it is heated, which will make the chicken produce firewood in the next cooking process. In fact, to make the chicken cook for a long time without firewood is to fry the chicken directly without blanching. But in this way, the dirt and blood foam on the surface of chicken can not be removed completely, and floating foam will appear after cooking, which will affect the taste and appearance of the dish. In order to solve this problem, I figured out a method by myself, which is to put the whole chicken into the boiling hot water and scald it slightly. When I see that the skin has changed color, I can take it out immediately. At this time, change the chicken into pieces of the right size. Because in this way, the whole chicken has less direct contact with hot water, most of the chicken is raw, and the blood foam on the surface can be fully removed, so the meat is very tender. 2. Sauerkraut itself is salty, so don't add salt. 3. Add the right amount of sugar, can neutralize the overall taste, and eat more delicious. 4. Pay attention to fried bean paste must be cool oil in the pot, so that you can fry the red oil quickly. When the oil is hot, it is not only easy to paste the bean paste, but also not easy to produce the red oil. When frying, keep the heat low to avoid scorching. 5. Remember to add water must be hot water, this can also avoid the chicken hair wood.

Production difficulty: Advanced

Technology: pot

Production time: one hour

Taste: hot and sour

Chinese PinYin : Suan Xiang Ma La Ji Bao