The taste of food depends on the ingredients(chi cai chi wei dao wei dao kao zhuo liao feng wei hu tu ji )

The taste of food depends on the ingredients

Introduction:

Production steps:

Step 1: three yellow chicken clean, remove the chicken butt, cut in half

Step 2: cold water pot, add scallion, ginger, cooking wine for blanching

Step 3: bring to a boil, wash off the blood foam, and then put the pot in cold water again, add a few pieces of ginger

Step 4: bring to a boil over high heat, turn to medium heat and cook for 3-5 minutes, turn off the heat and cover

Step 5: soak for 20 minutes and take out to cool. (the chicken here is not cooked, but soaked, which makes the chicken taste more fresh and tender.)

Step 6: soak pepper and cut into small circles

Step 7: Chop garlic into minced garlic

Step 8: soak ginger and cut into powder

Step 9: cut scallion into scallion

Step 10: when making the seasoning of this dish, you must use hot oil to stimulate the flavor of ginger and pepper

Step 11: soak ginger and pepper according to your own taste to weigh the quantity, then let go of the smoke, vinegar, sugar, monosodium glutamate, and finally add pepper powder, pickled pepper red oil, the proportion of the two is 1:2 to mix, so that a unique flavor of confused chicken seasoning is ready.

Step 12: remove the bone of the chicken after cooling and tear it into small pieces by hand. Why do you tear it by hand instead of cutting it with a knife? This is to make the chicken taste better.

Step 13: pour the mixture over the torn chicken, sprinkle with sesame seeds, and serve with chives.

Materials required:

Sanhuang chicken: about 2 jin

Soak ginger: right amount

Pickled pepper: appropriate amount

Pepper powder: right amount

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

White Sesame: right amount

Salt: right amount

Garlic: right amount

Note: Xinyi has something to say: finally, it should be explained that what is pickled pepper red oil? Pickled pepper red oil is a mixture of pickled pepper and fresh pepper. This kind of special red oil can not only add color to pickled pepper dishes, make them bright and red, but also give pickled pepper a fresh, spicy flavor. If there is no such pickled chili oil, the general chili oil can also play some beneficial role.

Production difficulty: ordinary

Process: mixing

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Chi Cai Chi Wei Dao Wei Dao Kao Zhuo Liao Feng Wei Hu Tu Ji