Chinese Food
Pot chicken eclipse
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Isn't the pot chicken a chicken? At that time, I was in Chengdu. I had this question when I was faced with a bowl of seemingly cold spicy hot string. I even spent a long time trying to identify the weight of chicken from a bowl of red oil. It's a roadside stall. There is an endless stream of diners. The shopkeeper is a middle-aged man about 50 years old. Listen to him. The original meat dish in the pot chicken is really only chicken. Plus all kinds of vegetable dishes. But now, with the increase of customers of various tastes, the ingredients in the bowl are becoming more and more full. Then there is. The authentic pot chicken must also put the rattan pepper oil. But foreigners like me will also choose not to put the rattan pepper oil because they are not used to it. It's too personal to eat. It has nothing to do with any standard. It's only about taste. When the string is lifted from the delicious soup, it is wrapped by the red oil on the top. It's delicious. Only when it's eaten, it's serious. Different foods are soaked, precipitated and tasted again and again. They seem to meet by chance
Cooking ingredients
Cooking Steps
Step1:Soak the spice in hot water for 30 minutes.
Step2:Stew the chicken leg for 15 minutes, then take it out. Separate the bone and meat. Continue stewing the bone in the pot for 1 hour.
Step3:Heat the oil to 60% heat. Add ginger and spices in the first step.
Step4:After 20 minutes, add chili noodles, lavender and white sesame. Stir for a while and turn off the heat.
Step5:Chicken wings, gizzards and favorite vegetables. Blanch them in salt water. Take out the strings.
Step6:Insert the string into the chicken soup to cool in step 2. Pour in the red oil to cool.
Step7:Done.
Cooking tips:There are skills in making delicious dishes.
