Spicy bone chicken -- Xinjiang flavor(la gu ji xin jiang wei dao )

Spicy bone chicken -- Xinjiang flavor

Introduction:

"In Xinjiang, Dapan chicken is a special food that people are familiar with. In Qinghe County of Altay, Xinjiang, you will find a kind of spicy bone chicken which is different from others. The reason why it is special is that there is a kind of unique Wei Gu in Qinghe County. There is a restaurant in Qinghe County. There are many people queuing up to eat spicy bone chicken every day. The boss said that these raw materials are directly purchased from herdsmen. In 2006, in the second national specialty snack competition in Altay, spicy bone chicken was awarded the local famous food and won the medal. I've been to eat this spicy bone chicken, which is better than gourd and ladle. Although I know that this spicy bone chicken has a secret recipe, it's not necessarily the most authentic. The most important thing is to introduce this special food. I want my friends in Xinjiang to taste it. It's very spicy, and it's hot enough to reach the bone. You can't understand the spicy flavor without tasting it. There are fresh chicken, crisp Pleurotus ferulae and delicious It's very spicy. When eating, if you like noodles, you can also add some belt noodles to make staple food, put them into the soup, and then put chicken and green and red peppers with Pleurotus ferulae. It's really energy saving. Pleurotus ferulae, scientific name pleurota seryngii, is a unique edible mushroom in Xinjiang, which is named because it grows on the rhizome of Ferula ferulae. It is a combination of medicine, beauty and food. It is rich in nutrients and high in content. It is praised as the queen of today's edible fungi by scholars. It is unique among the edible fungi. It is also called sister fungus together with Morchella, another high-grade edible and medicinal fungus. Pleurotus ferulae is a rare top-grade dish on the dining table. It is silky in color, delicious, tender and crispy, and full of game. The nutritional value of Pleurotus ferulae Pleurotus is white and tall, the meat is delicate and tender, delicious and nutritious. The protein content of Pleurotus ferulae accounts for 20% of the dry mushroom. It contains carbohydrates, fat, polysaccharides, vitamins, potassium, sodium, calcium, magnesium, phosphorus, zinc, copper, selenium and other minerals. It contains 18 kinds of amino acids, 8 kinds of essential amino acids for human body

Production steps:

Step 1: Materials: fresh native chicken, ferula, onion, green and red pepper, dry pepper, sugar, oil and salt, Chinese prickly ash, pepper, star anise, green onion and ginger

Step 2: wash and cut the arrowhead into pieces

Step 3: cut the onion into rhombus, soak the dried red pepper in cold water, and cut into segments,

Step 4: Chop shallot, slice ginger, wash green and red pepper and cut into pieces

Step 5: wash the chicken and cut it into pieces

Step 6: blanch water, remove and drain

Step 7: cool the oil in a hot pan, add the chicken and stir fry for 3-5 minutes

Step 8: add dried pepper and onion, green and red pepper, pepper and anise

Step 9: continue to stir fry until the chicken is golden

Step 10: add the sugar color fried in advance. You can also pick up the chicken and boil the sugar color

Step 11: add boiling water to the chicken

Step 12: cover and cook for about five minutes

Step 13: pour into the pressure cooker and add the mushrooms,

Step 14: cover the pot and press for 15 minutes

Step 15: put in the frying pan again, add salt, then add green pepper, red pepper, onion

Step 16: stir fry evenly, taste out of the pot, sprinkle chopped chives on the plate

Materials required:

Fresh native chicken: moderate amount

Ferula mushroom: right amount

Onion: right amount

Oil salt: right amount

Chives: right amount

Dry red pepper: right amount

Green pepper: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Star anise: right amount

Tsaokuo: moderate amount

Sugar: right amount

Red pepper: right amount

Note: chicken should be used for two years. It's better to use native chicken. If you don't like pepper, you can put less pepper. This method generally has three kinds of flavors: slight spicy, medium spicy and hot fried. To make spicy bone chicken, you must choose the Pleurotus ferulae from Qinghe, Xinjiang, or you will lose the taste

Production difficulty: Advanced

Technology: stir fry

Production time: one hour

Taste: medium spicy

Chinese PinYin : La Gu Ji Xin Jiang Wei Dao