Fried chicken(qing chao tu gong ji )

Fried chicken

Introduction:

"Every time my son has a holiday, sister Qian, who sells vegetables in the vegetable market, will bring me a free-range native rooster. In fact, there is a big difference between free range native roosters and captive ones. The skin is golden yellow, and so is the oil, but there is little oil. There is almost no meat in the chicken feet. There is little water when frying, and it is very fragrant. That's why it's said that eating roosters can strengthen the body without making people overweight

Production steps:

Step 1: spread garlic cloves and set aside

Step 2: preparation: raw soy sauce, oil, rice wine, salt, rock sugar and water

Step 3: wash the chicken and cut into pieces

Step 4: marinate with yellow rice wine

Step 5: small dry pepper, spare

Step 6: don't throw away the congealed chicken blood, good thing

Step 7: dry the pan over low heat and preheat it

Step 8: pour in the pickled rooster, add soy sauce, salt, sugar water, small dry pepper, stir fry over medium heat; water dry, pour in water, cover, boil over high heat, stew over medium high heat

Step 9: when the water is about to dry, pour in the chicken blood and don't move. After a while, it will naturally condense into black. When it turns black, the soup in the pot will be very thick. Turn off the fire, shovel the chicken and put it on the plate

Step 10: plate and serve

Materials required:

Local Rooster: 660g

Oil: right amount

Salt: right amount

Rock sugar: right amount

Yellow rice wine: right amount

Soy sauce: moderate

Garlic: right amount

Small dry pepper: 1

Note: small cock, do not slow simmer, one-time add enough water, so strong chicken soup, chicken delicious. Don't add MSG, it will change the original flavor of chicken

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Qing Chao Tu Gong Ji