Chicken bone in childhood(tong nian ji gu )

Chicken bone in childhood

Introduction:

"I was born in the 1980s in Northeast China. When I was in primary school, there was an old granny at the school gate selling her homemade chicken bone sticks with sweet sauce. It was warm and I missed the taste. So I used my brain cells to recall the taste and often made it myself. Today, I didn't cook the sweet sauce because it was too late, so I offered it instead."

Production steps:

Step 1: add the ketchup and continue to stir fry.

Step 2: add the ketchup and continue to stir fry.

Step 3: when the fire is boiling, you can see a lot of blood.

Step 4: take out the boiled chicken bone stick.

Step 5: prepare soy sauce, cooking wine, tomato sauce, cumin, dried pepper, soy sauce, Chinese prickly ash, green onion, ginger and rock sugar

Step 6: cool the oil in a cool pan, add rock sugar and stir fry the sugar. Rock sugar is brighter than white granulated sugar.

Step 7: Boil the rock sugar over low heat. Make sure you keep stirring.

Step 8: after smoking and discoloring, immediately put in the chicken bone stick.

Step 9: keep frying, prevent paste, add onion, ginger and pepper.

Step 10: put the old soy sauce and cooking wine.

Step 11: add cumin. I put a lot of cumin every time. I love the taste.

Step 12: add the ketchup and continue to stir fry.

Step 13: add soup, add hot water, salt and MSG. If you like sweet taste, you can add some sugar.

Step 14: cook a dry pan over high heat and add a small amount of vinegar before leaving the pan.

Step 15: it's done.

Materials required:

Chicken bone stick: 1000g

Salt: 2 tbsp

Rock sugar: 15g

Large materials: 2

Pepper: 2G

Scallion: 10g

Ginger: 5g

Dried pepper: 10g

Cumin: 20g

Soy sauce: 3 teaspoons

Cooking wine: 2 teaspoons

Ketchup: 60g

Vinegar: 1 teaspoon

Note: soak chicken bone stick for 1 hour to remove blood and smell.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Tong Nian Ji Gu