The pot chicken we chased together in those years.

chicken feet:10 duck gizzard:6 tip of wing:10 quail eggs:12 beancurd:2 thick shutter:1 Flammulina velutipes:100g lotus root:section 1 lettuce:1 Stock:1.5L brine:300 ml salt:1 tbsp sugar:2 teaspoons pepper powder:2 teaspoons cooked sesame:1 tbsp red oil:5 tbsp cooking wine (for boiling):1 tbsp fresh pepper:moderate amount https://cp1.douguo.com/upload/caiku/2/e/2/yuan_2e64074fabe2ee7616b8aa3333ee5502.jpg

The pot chicken we chased together in those years.

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The pot chicken we chased together in those years.

I was once obsessed with potted chicken. The soup of potted chicken is easy to taste, whether it's meat dishes or vegetable dishes. I've eaten almost all the big pot chicken in twenty Li square. In fact, it's not difficult to make this dish at home. The beauty of the pot chicken lies in the red oil. The authentic red oil must be made from vegetable oil. And the soup left over from the chicken in a bowl is delicious to mix with noodles or river noodles. A full pot of chicken with iced beer is the best combination for early summer.

Cooking Steps

  1. Step1:Soak beancurd in cold water in advance. Boil quail eggs and peel them for use. Blanch duck gizzard, chicken wing tip and chicken claw and drain. Slice duck gizzard.

  2. Step2:Cut lotus root into thin slices. Cut beancurd into sections. Cut thick shutters into sections. Cut lettuce into hob pieces. Boil vegetables in several times, then remove and drain for water.

  3. Step3:Pour the broth and brine into the deep pot and bring to a boil. Put in all the meat dishes and cook for 10 minutes.

  4. Step4:Prepare a big bowl. Add salt, pepper powder and sugar. Then pour all meat dishes and soup into the big bowl. Then mix vegetables together.

  5. Step5:When the soup is cool, pour in red oil, sprinkle with cooked sesame seeds, and then put on fresh pepper.

Cooking tips:If you don't have any brine at home, you can buy Li Jinji's ready-made one. But the brine you make is more fragrant. The taste of red oil is fragrant or spicy mainly depends on what kind of chilli you choose. I personally recommend erjingtiao. After the Kang in the iron pot, it is mashed into chili powder and then poured with high oil temperature vegetable oil. It can be used after standing for 3 hours. It has the best taste after staying overnight. To make a pot chicken, you must put more salt in it. Because there are meat dishes that are specially salted. When you make them, you should taste them while making them. The taste is more salty than usual. There are skills in making delicious dishes.

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The pot chicken we chased together in those years. recipes

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