Golden beer chicken(shi he xia tian de jia chang hun cai huang jin pi jiu ji )

Golden beer chicken

Introduction:

"There is a special fragrance, the color is golden red, very attractive. It has the flavor of beer and strong sauce. It's refreshing and not greasy. The chicken is smooth and fragrant. The wine is full-bodied. Yuzhu is also delicious. It's strong and tasty

Production steps:

Step 1: cut the chicken into pieces.

Step 2: soak Yuzhu in cold water.

The third step: in the water, put the crushed ginger and pepper, boil, chill chicken, boil the fire, pour in a tablespoon of the Baijiu, and then boil quickly, then rinse the chicken dry.

Step 4: pour the oil into the pan and fry the chicken until golden. Pour out all the oil!

Step 5: add ginger, garlic, dried pepper, star anise, stir fry the flavor. Pour 1 tbsp of raw soy sauce and 1 / 2 tbsp of old soy sauce along the circle of the pan. Add some five spice powder, sugar and stir well.

Step 6: add the bean curd and stir well.

Step 7: pour in a bottle of beer (glass bottle) without any water. Bring to a boil over high heat, adjust the salt taste, and simmer over low heat until the beer is dry. The process is about an hour.

Step 8: collect the juice in a big fire, add some bright oil, sesame oil is the best. Monosodium glutamate, and then out of the pot.

Materials required:

Grass chicken: one

Yuzhu: right amount

Dry pepper: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Beer: moderate

Baijiu: moderate amount

Five spice powder: appropriate amount

MSG: right amount

Sugar: right amount

Note: later: 1, this way can do beer duck, beer roast ribs, beer stewed fish (fish to fry first). 2. It's very important to fry the chicken until it's golden. You must be patient. Only when the water is dry, can there be no peculiar smell, and the color is also very good! After frying golden yellow, you must remember to pour out the excess oil, save energy and not be greasy! The oil fried vegetable is delicious. 3. Soak Yuzhu in cold water or warm water, but don't make it too soft, because the stewing process is even softer. If it's too soft, it doesn't taste delicious. 4. I like all kinds of cooking methods of meat. I like to mix the old soy sauce with the raw soy sauce. If you like light color, you'll get more raw; if you like dark color, you'll get more old style. It's easy to master. The color is also beautiful. 5. Beer in glass bottles, a lot, just drowning the chicken.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shi He Xia Tian De Jia Chang Hun Cai Huang Jin Pi Jiu Ji