Sichuan cuisine, taro roast chicken (taro roast chicken)(chuan cai yu er shao ji yu tou shao ji )

Sichuan cuisine, taro roast chicken (taro roast chicken)

Introduction:

Production steps:

Step 1: chop the chicken into small pieces, put it into the pot and bring to a boil with water, boil it for a few minutes, remove the blood and sewage from the chicken, then wash it clean and drain it for standby.

Step 2: the pot less oil, heat ginger, garlic, star anise, fragrant leaves, pepper into the pot to fry the flavor, put chicken, cooking wine, soy sauce, Laoganma beans drum, Laoganma spicy chicken continue to stir fry, here you can open a small fire to stir fry. Add water to the pan, cover the chicken and add more water. Bring to a boil over high heat and turn to low heat.

Step 3: put the taro and salt into the chicken for half an hour, turn the heat to high and then turn the heat to low. Burn for 10 minutes, then turn to high heat, collect juice and start cooking.

Step 4: Sprinkle with scallions.

Step 5: pour the rest of the soup.

Materials required:

Chicken: half

Taro: 8

Star anise: 2

Fragrant leaves: 3 pieces

Ginger: 3 tablets

Cooking wine: 1 small spoon

Soy sauce: moderate

Zanthoxylum bungeanum: right amount

Garlic: 5 petals

Salt: right amount

Oil: right amount

Laoganma Dougu: moderate amount

Laoganma Laozi diced chicken: right amount

Shallot: moderate

Note: when burning taro, you can judge the time according to the size of your cut. You can taste it by yourself in the middle of the way. It's better not to burn it too long. In this way, you will feel the soup is mushy and the whole appetite will be gone.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Chuan Cai Yu Er Shao Ji Yu Tou Shao Ji