Chicken neck in soy sauce(jiang ji bo )

Chicken neck in soy sauce

Introduction:

"The strong sauce flavor will make your index finger move, and the perfect color of sauce red will arouse your appetite. Do you want to stop eating it? NO！”

Production steps:

Step 1: cut the chicken neck bought in the market into 2-3cm segments and blanch it in boiling water to remove congestion and impurities floating on the surface.

Step 2: put a little oil in the pot, pour the blanched chicken neck into the pot, stir fry gently for 10-15s, add half bottle of beer, garlic, ginger, scallion, cinnamon, fragrant leaves, star anise, nutmeg, thirteen spices, soy sauce and a little salt at the same time. Cover the pot and cook the soup over medium heat for the first 15 minutes. After 15 minutes, change it to low heat.

Step 3: half an hour later, the beer juice in the pot dries up gradually. When it comes out of the pot, stir fry it several times with a spoon, mix the beer juice evenly, make it hang on the surface of the chicken neck, and then it can be put on the plate. At this time, a very delicious sauced chicken neck is ready.

Materials required:

Chicken neck: 0.5kg

Beer: half a bottle

Garlic slices: 3 slices

Ginger slice: 1 slice

Section: 3

Cinnamon: small amount

Geranium: small amount

Nutmeg: a small amount

Salt: a little

Old style: 2 spoons

Star anise: 1

Thirteen incense: a little

Note: if you add a small amount of sugar, color and taste better!

Production difficulty: simple

Technology: Sauce

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Jiang Ji Bo