Braised chicken head in brown sauce(hong shao ji tou )

Braised chicken head in brown sauce

Introduction:

"There are few edible things in chicken head, especially chicken brain, which contains high cholesterol. Therefore, people usually keep away from chicken head and discard it as leftovers. But if you use chicken head as the main ingredient, cooking a delicacy alone, and then drinking with a cup of wine, it is also a kind of taste. "

Production steps:

Step 1: main and auxiliary materials: wash chicken head, onion and ginger.

Step 2: put the chicken head into the pot with cold water, bring to a boil, remove the fishy smell with flying water, and cook over low heat for 1 minute. Rinse the chicken head of the flying water.

Step 3: heat the oil, add scallion and ginger slices and stir fry until fragrant.

Step 4: put in chicken head, stir, cook in cooking wine.

Step 5: add appropriate amount of soy sauce. Stir fry until well colored.

Step 6: add water to boil, add salt and sugar to taste. Cook for about 10 minutes. Add monosodium glutamate to make it fresh, and collect the juice on high fire.

Step 7: take out the pot and put it on the plate.

Materials required:

Chicken head: 1000g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Sugar: right amount

MSG: right amount

Scallion: right amount

Ginger: right amount

Note: 1, cooking chicken head is to pay attention to clean, fly water to fishy to ensure no odor. 2. In addition, the elderly try to eat less.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: onion

Chinese PinYin : Hong Shao Ji Tou