How to make hot pot with preserved chicken from home, how to make preserved chicken clear soup hot p

Preserved chicken clear soup hot pot production: The main method is to soak the prepared preserved chicken in water and wash it, add black fungus to soak it. Then heat the oil in the pot and add the prepared ginger and garlic sprouts to stir-fry to bring out the fragrance, and if you like spicy food, you can also put some dried chilies.

After frying, you can put the cured chicken in the pot and stir-fry it together, you can pour in some cooking wine, fry it for a while, then add black fungus and carrots and fry it over high heat, and finally add boiled water and simmer for five minutes.

Eating preserved chicken hot pot, the most critical step in making preserved chicken is pickling, and many people are not very familiar with the method of marinating preserved chicken. The main thing is to mix salt and nitrate together and spread evenly on the chicken, and in the process of spreading, you can use your own palm to do a local massage on the chicken, so that it will be easier for the condiment to enter the chicken. Be sure to remember the time of pickling, you need to marinate for about a week.

After marinating, it should be exposed to the sun for a period of time, so that the preserved chicken can be dried.

Ingredient formulation. White chicken, three yellow chickens, local chickens, etc., 50 kilograms, 750 grams of refined salt, 750 grams of sugar, 100 grams of nitrate, 500 grams of soy sauce, 750 grams of liquor.

You can also add some spice powder and other seasonings appropriately.

Production period. The best cured season is from October to January of the following year, and the cured chicken *** is made with a long shelf life; 2 It can also be processed and made in April, but the quality is not good and the shelf life is short.

Hello, 1. Ingredients: half a cured chicken, 10 mushrooms. 2. Auxiliary materials:

3 small red peppers. 3. Method: (1) Chop the preserved chicken and soak it in water for half an hour.

2) Wash the mushrooms and cut them into cross pieces. (3) Heat the pot and add oil, then add the green onion and stir-fry the ginger and garlic. (4) Pour in the chicken nuggets and chicken offal.

5) Stir-fry over high heat for 10 minutes and pour in the shiitake mushrooms. (6) Add half a bowl of water, add salt, light soy sauce, cooking wine, pepper and other seasonings, cover the pot and simmer for 15 minutes.

Dry pot cured three unique (preserved rabbit, preserved chicken, preserved fish).

Raw materials: 100 grams of preserved chicken, 100 grams of preserved fish, 100 grams of preserved rabbit, 100 grams of cucumber, 50 grams of green and red peppers.

Seasoning: 5 grams of ginger, 5 grams of garlic cloves, 5 grams of bean paste, spices (2 grams of star anise, cinnamon, Sichuan pepper), 2 grams of salt, 2 grams of monosodium glutamate, 100 grams of broth, 5 grams of chili powder, 5 grams of sesame oil.

Method 1: Cut the chicken, fish and rabbit into 2 cm square pieces, soak them in 80 hot water for 1 hour, remove them, drain them and set aside. Slice cucumbers, green and red peppers.

2. Put the preserved chicken, preserved fish, and preserved rabbit into fifty percent hot oil and fry them thoroughly until crispy, then pour them out, drain the oil and set aside.

3. Put oil in the pot and boil it to heat, put ginger, spices, bean paste, chili powder, garlic cloves in the pot and stir-fry until fragrant, put in the fried preserved chicken, preserved fish, and preserved rabbit to stir-fry together, add broth, change to low heat and simmer for 3 minutes, put in cucumbers, green and red peppers, pour in sesame oil, collect the juice and put it in a dry pot with fire.

Characteristics: This vegetable oil is juicy and less, with strong cured flavor and spicy flavor.

Ingredients: steak, ginger, wine, sugar, light soy sauce, oyster sauce, tofu, star anise, bay leaf, cumin.

Method:1Wash the steak with boiling water to remove the blood foam, then put it in a pressure cooker with ginger slices, wine, star anise, and bay leaves, and cover the steak with water, and breathe for 20 minutes.

2.Sit in a pot, stir-fry the ginger and garlic in oil, stir-fry the steak under the pressure, add sugar, light soy sauce, oyster sauce, squeezed tofu and the juice of the pressed steak and simmer for a while on medium heat, then remove the juice from the pot.

Hunan smoked preserved fish, bacon, preserved chicken.

How to make:1Slice the bacon, cut the preserved fish and chicken into small cubes and set aside.

2.Dry the bamboo shoots, drain them, and spread them in a dry pot. 3.

Put the pot on the fire, put in the red oil and burn until it is hot, fry the garlic and ginger slices until fragrant, put the spicy sauce and bean paste and fry it loosely, pour in the three waxes, add a spoonful of dark soy sauce, and stir-fry over high heat. 4.Drizzle sesame oil, sprinkle green onions, red peppers, and coriander, put them in a dry pot, and serve them on an alcohol stove.

The basic price is around 50 yuan.

Comments: People who like spicy food will rave about this dish. The bamboo shoots spread on the bottom layer are spicy and refreshing, and the aroma is thick, and the preserved fish in it has both the aged fragrance of dried fish and the fragrance of bacon.

The original popular "cured meat steamed" in Hunan cuisine is very similar to this, and some people think that "dry pot three cured" is the dry fried version of "cured meat steamed", but the former has a drier taste. According to Shanghai Dongting Chun Restaurant, there are many repeat customers here, and the customer base involves all ages, which is a major representative of dry pot dishes.