How to cook boiled jumping chicken, how to make diving chicken?

Ingredients: Jumping chicken.

Excipients: celery, lettuce leaves, green garlic.

Seasoning: ginger, green onion, garlic, bean paste hot sauce, soy sauce, starch, salt, monosodium glutamate.

Sichuan peppercorns, dried red peppers, cooking oil.

Preparation: 1 Cut the jumping chicken into small pieces and use a little soy sauce and water starch.

Pulp it out; 2 Wash the celery and cut it into sections, pat the green garlic and cut it into small pieces, wash the lettuce leaves and cut it into sections;

3 Shred the green onion, ginger and garlic, and chop the bean paste with a knife;

4 Sit in the pot, put a small amount of oil, put in the bean paste after the oil is hot, fry the red oil, add the green onion, ginger and garlic and stir-fry a few times, put in a small amount of water, put a little salt and monosodium glutamate in the pot, and then put in the green vegetables, take it out and put it into the bowl after it is broken, slide the pulp jumping chicken into the pot, and put it into the bowl with the soup after it changes color and is cooked;

5 Wash and heat the pot, pour the peppercorns and dried red pepper into the pot and stir-fry and roast until crispy, pour it on the cutting board and crush it, and sprinkle it on the boiled jumping chicken;

Note: The chicken is in the pot for three minutes, don't cook it for too long, otherwise it won't be cooked.

6 Sit in a pot, pour in a small amount of oil, heat it and pour it over the meat slices.

Boiled jumping chicken is boiled bullfrog.

Method:1Wash and peel the bullfrog first and chop it well;

2.Mix the bullfrog with spicy powder and marinate for 15 minutes;

3.Put the bullfrog in a hot oil pan and stir-fry until the jade white comes out;

4.Continue to add oil, then add green onions, ginger, garlic, sharp red peppers, and spicy powder to stir-fry until fragrant;

5.Add a large bowl of water and add the stir-fried bullfrog;

6.Put cooking wine, salt, and soy sauce in turn, and wait until it is almost cooked;

7.Add lettuce leaves, add some chicken essence and remove from the pan.

It's complicated! Maybe no one knows how to do it.

1.After the rooster is washed, the whole rooster is boiled in boiling water to remove the blood.

2.Replace with boiling water and cook over high heat for 20 minutes until freshly cooked. Pick it up immediately, put ice water in ice water several times to cool it, and drain it.

3.Use a knife to remove the chicken backbone, and use a chopping knife to divide the whole chicken into several large pieces and place them in a deep basin.

4.First add salt, sugar, white vinegar and stir well, then add boiled green soybeans, sliced ginger, red peppers, wild peppers, chopped green onions, and garlic cloves with the roots cut off. Soak together for about 24 hours.

5.Scoop up the chicken and cut it into strips about 2 cm wide and serve on a plate. Then take out the edamame, soybeans, ginger, and red pepper and scatter them on the chicken.

6.Finally, drizzle a little of the original juice of the soaked chicken.

Home-style diving field chicken.

Ingredients】 500g field chicken

500g sprouts, 6 slices of garlic, 10 slices of ginger, 10 purple peppers, 3 spoons of bean paste, 1g of Sichuan pepper, 1g of star anise, 1 spoon of Lao Gan Ma.

Method] 1. Marinate the chicken with corn starch, salt, chicken powder, very fresh, and raw oil for 20 minutes;

2. Cook the chicken in boiling water for about 5 minutes;

3. Cook the sprouts in boiling water, without putting any seasonings;

4. Then spread the sprouts on the bottom and the chicken on top;

5. Then put the garlic, ginger slices, Sichuan pepper, star anise, and purple pepper in the pot and fry until fragrant, then add the bean paste and Lao Gan Ma, and fry until there is a slight red oil oozing;

6. This is to add a bowl of water to the pot, wait for boiling, add salt and chicken powder to taste after boiling, and then pour the pot of soup into the paved field chicken, and finish.

Ingredients: 1 fresh broiler chicken, 2 tomatoes. Qing Jian Shed.

Ingredients: 20 grams of red oil chili pepper, 20 grams of crispy Pixian bean pastry, 25 grams of soy sauce, 5 grams of refined salt, 2 grams of monosodium glutamate, 1 gram of pepper noodles, 25 grams of cooking wine, 15 grams of sugar, 15 grams of vinegar, 15 grams of garlic, 15 grams of chopped green onions, 25 grams of sesame paste, 15 grams of cooked sesame seeds, 25 grams of ginger slices, 25 grams of green onions, 20 peppercorns, and an appropriate amount of clear soup.

Preparation method: 1. Wash the chicken by disembowelment, take it out after boiling it in the soup pot, wash it again with warm water, and then use cooking wine, salt, monosodium glutamate, and pepper noodles to wipe the whole body of the chicken evenly, put it in a pot, put ginger, green onions, and peppercorns on the chicken, and marinate for 1 hour;

2. The chicken is steamed in the basket until it is ripe and soft, take it out and let it cool, draw a knife from the back of the chicken, remove the chicken, cut a long square on one side of the chicken chest, put the chest face down in the bowl, cut the rest of the chicken into long pieces and put it on it, add soup to the basket and steam it thoroughly, take out the buckle disc, and pour the original juice of the steamed chicken on the chicken;

3. Cut 4 cloves of tomatoes, peel them, remove the seed pulp, blanch them, and place them around the edge of the plate;

4. Add red oil chili, crispy bean paste, soy sauce, sugar, vinegar, garlic, chopped green onion, sesame paste, cooked sesame seeds, and doujing salt to the soup, pair the juice, put it in 4 small bowls, and serve it with the chicken.

Cut the chicken into cubes and salt for a while.

Rinse off the salted chicken with water, drain it, marinate it twice, add red lettuce powder and a small amount of oil to marinate for about 20 minutes.

Heat the oil (if it is vegetable oil, you need to fry the oil completely, cool it to about 70-80 degrees, stir-fry the chicken over high heat, until the muscles start to turn white, and then the chicken can be fished.

Use the remaining oil, after the water in the fire is evaporated, the oil temperature rises, put in the minced garlic and ginger in turn, after the garlic ginger turns yellow, put in the watercress, stir-fry, then add green peppercorns, dried sea pepper, and finally put in millet spicy and stir-fry for a few minutes, then add 1000ml of water, wait for the water to boil, turn off the low heat and boil.

During the boiling process, add salt, sugar, and a little cooking wine, and the amount can be adjusted according to your taste.

After boiling for 20 minutes, you can cook vegetarian dishes such as loofah or bean sprouts in a colander in a pot, then scoop them up and put them into the bottom of a large container, and then put in the chicken to taste, after the chicken is soft, all of them are scooped up and put into the container with the loofah before.

Ingredients: 1 fresh broiler chicken (weighing about 2000 grams), 2 tomatoes, 20 grams of red oil chili pepper, 20 grams of crispy Pixian bean paste, 25 grams of soy sauce, 5 grams of refined salt, 2 grams of monosodium glutamate, 1 gram of pepper noodles, 25 grams of cooking wine, 15 grams of sugar, 15 grams of vinegar, 15 grams of garlic, 15 grams of chopped green onions, 25 grams of sesame paste, 15 grams of cooked sesame seeds, 25 grams of ginger slices, 25 grams of green onions, 20 peppercorns, and an appropriate amount of clear soup.

Method: 1The chicken is disemboweled and washed, removed after sticking and boiling in the soup pot, washed again with warm water, and then used cooking wine, salt, monosodium glutamate, and pepper noodles to wipe the whole body of the chicken evenly, put it in a pot, put ginger, green onions, and peppercorns on the chicken, and marinate for 1 hour.

2.The chicken is steamed in the basket until it is cooked and soft, take it out and let it cool, cut a knife from the back of the chicken, remove the chicken, cut a long square on one side of the chicken bore (pay attention to keep the chicken skin intact), put the chest skin down in the bowl, cut the rest of the chicken into long pieces and put it on it, add soup to the basket and steam it thoroughly, take out the flip buckle disc, and pour the original juice of the steamed chicken on the chicken.

3.Cut 4 tomatoes each, peel and remove the seed pulp, blanch and place around the edges of the plate.

4.Add red oil chili, crispy bean paste, soy sauce, sugar, vinegar, garlic, chopped green onion, sesame paste, cooked sesame seeds, refined salt to soup, pair into juice, put in 4 small bowls, and serve with chicken.

Features: The practice of this dish is exquisite, the eating method is chic, the shape is beautiful, the chicken is fresh and tender, salty, sweet and sour, and the flavor is unique.