Authentic Dry Pot Chicken Technical Recipe Which dry pot chicken is well trained

Brief introduction. The color is red and bright, the meat is tender, spicy and refreshing, and the aroma is attractive.

Material. Ingredients: 800 grams of rooster, accessories:

100 grams of celery, seasoning: 50 grams of chili pepper (red, sharp, dry), 5 grams of Sichuan pepper, 15 grams of tempeh, 5 grams of five-spice powder, 30 grams of watercress, 25 grams of ginger, 40 grams of green onions, 150 grams of lard (refined), 3 grams of monosodium glutamate, 3 grams of chicken essence, 4 grams of white sugar, 15 grams of cooking wine, 10 grams of sesame oil, 5 grams of salt.

Method. 1.Remove the seeds and stems of dried chili peppers and cut into knots about 2 cm long;

2.Celery cleaned and cut into knots about five centimeters long;

3.Wash the ginger and cut it into slices;

4.Wash the green onions, take the white onions, and cut them into sections;

5.Wash the chicken, cut it into pieces about centimeter in size, put it in a basin, add refined salt, ginger slices, green onions, cooking wine and evenly, and taste for ten minutes;

6.Put the pot on the fire, burn the refined oil until it is 70% hot, add the chicken and fry it dry, and remove it;

7.Leave a little oil in the pot, boil until it is hot, add dry chili peppers, fry peppercorns until fragrant;

8.In the pot, heat the oil for four minutes, put in Pixian bean paste, ginger slices, green onion segments and fry until fragrant and color, mix with brine, put hot pot materials, boil to boil, boil for a few minutes, remove the residue, pour in chicken pieces, add cooking wine, Lao Gan Ma tempeh, dried chili, Sichuan pepper, celery, sugar, chicken essence, monosodium glutamate, sesame oil, push and even;

9.Put it in a steel pot and serve it with a spatula and an alcohol stove;

10.Once served, light the fire and stir-fry with a spatula until the soup is dry and fragrant.

Precautions when choosing a dry pot training institution:

First, pay attention to whether the fee is clear and whether there is any additional charge.

When choosing a dry pot training institution, first of all, we must ask what fees are charged for training recruiters, whether the charging items are clear, the general training institutions will charge technology transfer fees, learning materials fees and training fees, if you eat and live in the training institution, you will also charge part of the accommodation fee, if there are other charging items during the study period, you need to indicate in detail in the contract to avoid indirect charges.

Clause. 2. Pay attention to whether the study time is too long.

When choosing a professional dry pot training institution, we should pay attention to the effectiveness of training, and try to choose a training institution with short training time and strong professional skills, so as to improve learning efficiency, start a business as soon as possible, and the dry pot training with theory and practice is highly efficient and the course is more reasonable.

Clause. 3. Pay attention to the after-sales situation.

When choosing a high-quality dry pot training institution, we should pay attention to whether the after-sales system is perfect, and the nutritional dry pot training institution with strong after-sales strength can provide a lot of convenience for students to open a store in the later stage, and can also upgrade technology, this kind of training institution is better.

Hello! There are many training institutions, you must choose the right one, now many institutions are large-scale enrollment, resulting in many students can not guarantee the quality of their final employment. When choosing a formal institution, you must look at these points:

1. There are many big bulls on the Internet who have summed up a lot of experience: three looks and five researches.

Three looks: legal, reasonable (training cycle, training costs, and promotional language), qualified (mature training system).

Five certificates: qualifications, courses, real scenes, auditions, and word of mouth.

2. The qualifications of the school are legitimate. Go to the Internet to check the information of the enterprise and the organization.

3. Courses: It is necessary to look at the courses, and then compare the descriptions of relevant positions on some recruitment**, the courses of some institutions look ridiculous, and there is no necessary course training, which is a waste of time. Be sure to see if the agency has real dry goods.

4. Real scene: It is necessary to go to the institution for a field trip, the class environment, the real scene of the class, and the status of teachers and students.

6. Word of mouth: It is best to find acquaintances or people who have been trained in the institution and ask about the situation.

Training is just a shortcut to someone to get you into the industry. You really need to rely on your own efforts.

The preparation method and ingredients of dry pot chicken are as follows:Tools Ingredients for draining hunger: chicken, green onion, ginger, barbecue sauce, pot, rice cooker.

1. Wash the chicken and chop it into pieces.

2. Put it in a basin, pour in the big kida barbecue sauce and grasp it well with your hands.

3. Marinate in the refrigerator for 30 minutes.

4. Wash the green onion and cut it into large pieces and spread it flat on the bottom of the rice cooker.

5. Put a layer of ginger slices on top of the green onions.

6. Put the marinated chicken pieces on the ginger slices with the chicken skin side down.

7. Close the lid of the rice cooker and select the Cook button.

After a few minutes, press the keep warm button to open the lid of the pot, then use chopsticks to turn over the chicken pieces on the green onion and ginger, press the cook button again after closing the lid, and repeat the limb difference turn over a total of 3 times.

9. The cooked dry pot chicken is served as you eat, and the rest is kept warm in the pot.

Preparation of dry pot chicken.

1. Ingredients: chicken, celery, dried chili, green and red chili, green onion, ginger and garlic, sweet corn, green beans, potatoes 2, method: remove the seeds of dried chili peppers and green and red chilies, wash and cut them into blocks, chop the chicken into blocks, wash and cut the celery into sections, slice the potatoes, cut the green onions, ginger and garlic into minced pieces for later use, put the chicken pieces into the basin, add salt, green onions, ginger and garlic, cooking wine, soy sauce and marinate for ten minutes, heat oil in the pot, put the chicken pieces into the fry, and remove the oil pan until the oil is splashed, leaving a little oil, Pour in the chili pepper and stir-fry until the fragrance comes out for later use, then pour the hot oil into the pot with green onions, ginger, garlic and hot pot base plus beer and chicken nuggets, celery, potato chips and other ingredients for cooking, put in salt, sugar, pepper, soy sauce, sesame oil, and wait for the fragrance to fry, and the chicken can be eaten when it is fully cooked.

The efficacy and function of dry pot chicken.

The main ingredients in dry pot chicken are chicken and celery, so it is generally in the efficacy and function of chicken and celery.

Chicken: 1. Promote the growth and development of the human body.

2. It can regulate female anemia, menstrual disorders, malnutrition, cold intolerance and night blindness and other symptoms 3. The high protein content in chicken can often be eaten to strengthen the body and enhance resistance 4. Chicken is warm, can activate blood and remove blood stasis, ** hair loss, calm the mind and other effects Celery: 1. Celery has the effect of lowering blood sugar and preventing gout.

2. Help the human body to appetize and increase appetite.

3. It has the effect of calming, stabilizing emotions and stabilizing the mind.

4. It has a conditioning effect on women with anemia.

5. Lower blood pressure.

The main ingredient of dry pot chicken is chicken, and the ingredients are red adzuki beans, rape leaves, mushrooms, white sesame seeds, chili peppers, etc., and the condiments can include starch, green onions, ginger, white sugar, cooking wine, salt, etc. Dry pot chicken is a special dish in Sichuan, with full color, flavor, spicy taste and high nutritional value.

You can also add green and red pepper grains, sweet corn kernels, green bean kernels, etc. to it.

Chicken is rich in protein, fat, vitamin A, vitamin C, calcium, phosphorus, iron and other nutrients, and is relatively easy to digest, and can be eaten by both young and old.

Ingredients: 3. Yellow chicken, 1/2 vegetable oil, appropriate amount of salt, appropriate amount of ginger, 10 grams of spicy sauce, 2 tablespoons of spicy skin, 5 peppercorns, 2 grams of method Step 1: First, prepare the ingredients. 2. Wash and cut the yellow chicken into pieces, boil and blanch in cold water for 2 minutes, scoop up the green chili peppers, wash and cut into pieces, slice ginger, spicy skin, bubble and mince, cut onions into pieces, heat the pan with cold oil, heat the oil 7 into peppercorns, burst out the fragrance, spicy dry pot chicken production method, the chicken pieces stir-fry the moisture and fragrance, the chicken skin is slightly curled, add spicy skin, ginger and stir-fry again for a few minutes, the light soy sauce is evenly fried, the color is evenly colored, add a little water and simmer for about 10 minutes, add onions, green peppers, a little salt, stir-fry evenly to bring out the fragrance of the onion, add sugar and stir-fry evenly, You can use an electric pot and an alcohol stove to cook and eat end precautions when the three yellow chicken is stir-fried, the chicken skin is slightly curled, and then add spicy skin and ginger Don't stir-fry over high heat, you have to stir-fry slowly over medium and low heat, add salt and you must taste the taste and then add. The saltiness of the chili sauce is different You can cook it in an electric pot and an alcohol stove, and the soup is slightly more.

1.Cut the chicken into small pieces and marinate with cooking wine, salt, peppercorns and ginger for 2 hours.

2.Cut the green pepper into small cubes, cut the dried red pepper into sections, and the ginger into cubes.

3.Put a medium amount of oil in a cold pan, put in 2 tablespoons of lard, add dried chili peppers, ginger, cinnamon, Sichuan peppercorns, and 1 2 garlic cloves.

4.Turn on high heat and stir-fry the seasoning until fragrant, add the marinated chicken pieces and marinade to dry fry together, add bean paste, a small amount of salt and dark soy sauce, stir-fry frequently over medium heat, keep stir-frying for 20-25 minutes, add the remaining 1 2 garlic cloves halfway, but do not add water. When the chicken pieces are basically cooked, add diced green peppers and chicken essence and stir-fry for a few minutes!

Tips for delicious dry pot chicken:

There are several special points to pay attention to in this dry pot chicken: First, it should be marinated first to make the meat more flavorful. The second is that the amount of oil should be more, the garlic should be more, and the garlic will be more fragrant when it is fried! Third, don't add water, add too much oil to prevent the pan from drying.

Fourth, in the process of cooking, it is necessary to constantly stir-fry, so that the meat is heated more evenly and it is not easy to paste the pot.

Ingredients: Chop the chicken into small pieces, marinate it with ginger, salt, soy sauce (or add a little sauce and sugar according to your taste), a bottle of beer, water fungus, shiitake mushrooms.

Onions, garlic, chili, coriander, garlic sprouts and some of your favorite side dishes.

Method: 1. First of all, put the fungus and shiitake mushrooms in a clean pot to control the moisture. Serve up.

2. Put oil in a pot and stir-fry the shallots, garlic and chili peppers.

Then pour the chicken in, don't rush to flip, slowly fry until the meat is golden brown, turn it over again, and continue to fry.

Fry until golden brown on both sides and the moisture of the meat is slightly dry. (If you can pass the oil first, it is the most fragrant) [Gourmet China] 3. Put the meat aside, and pour the fungus and shiitake mushrooms that control the moisture into the remaining oil in the pot. Stir-fry and put a pinch of salt. Then stir-fry with the chicken.

4. Then, pour about 1 3 bottles or half a bottle of beer, cover and simmer.

Simmer until the soup is almost dry. [Gourmet China].

5. Spread garlic sprouts, fenli (it seems to be the rice cake that northerners often say), bean sprouts, Chinese cabbage, shiitake mushrooms, fried taro balls, and fish balls.

There are many ways to make authentic Sichuan dry pot chicken, the main thing is to be spicy, after all, the taste of this dish is fresh and spicy, and there is the need to process the chicken before making it, so that the taste of the chicken can be better, and the green pepper is also cut into small pieces for better flavor, if the green pepper is not cut well, the flavor time will become slower, which will make the taste deviation.

There are a few tips to pay attention to when making dry pot chicken, first of all, the marinade of the chicken, then to keep the chicken charred on the outside and tender on the inside, and then the seasoning.

【Dry pot chicken】

1. Preparation of ingredients.

Ingredients: Chicken. Excipients: green onion, ginger, garlic, onion, green pepper, red pepper, dried chili, Sichuan pepper, bean paste, cooking wine, salt, sugar, chicken essence, light soy sauce, edible oil.

2. Clean the side dishes.

1. Take a fresh little stupid chicken bought in the market, if there are less than half a family member. Chop into small pieces, clean them, and put them in a pot for later use.

2. Cut the green onion into chopped green onions, cut the ginger into thin slices, cut the garlic into small pieces, wash the onion and cut it into fine strips the width of chopsticks.

3. Cut the green pepper into small pieces with a knife, cut the red pepper into small pieces if it is thicker, cut the dried pepper into sections, take out the seeds inside, and set aside.

3. Production method.

1. Put the chopped green onion and ginger slices into the chicken nugget basin, pour in cooking wine, put peppercorns, a little salt, and marinate for 30 minutes.

2. Heat the oil in the pot, wait for the oil temperature to be hot, put in the marinated chicken pieces, fry until golden brown and remove them, and fry them slowly over low heat to achieve the effect of charring on the outside and tender on the inside.

3. Take another pot, pour in an appropriate amount of peanut oil, add green onions, ginger and garlic, stir-fry until fragrant, add onions, green peppers, red peppers, dried chili peppers, and stir-fry evenly.

4. Put the bean paste in the pot, stir-fry until fragrant, add the chicken pieces, pour in a little cooking wine, salt, sugar, chicken essence, light soy sauce, and then stir-fry over medium heat.

5. Stir-fry to mature, put it in a special dry pot, and sprinkle with coriander.

Tips: 1. This dry pot chicken can be appropriately added with some side dishes, such as soybean sprouts, shiitake mushrooms, etc., which is greasy and delicious.

2. Try to remove the grease in the chicken skin when cleaning the chicken nuggets, otherwise it will be too greasy and oily.

1. Ingredients: half a chicken, 3 potatoes, 2 lotus roots, 2 lettuce, 250 grams of celery, 1 piece of ginger, 10 cloves of garlic, 1 bag of spicy space fragrant pot base, 1 garlic sprout, 1 green onion, a little star anise cinnamon.

2. Chop the chicken into small pieces, blanch the blood, remove from the pot and set aside, peel, wash and cut the potatoes, lotus root, lettuce, celery and other side dishes, slice the ginger, cut the garlic sprouts, and cut the green onion into sections.

3. Put oil in a hot pan, and after heating, add the spices of green onions, ginger, garlic and comparative, cinnamon and stir-fry until fragrant.

4. Add the blanched chicken pieces and stir-fry evenly, on the one hand, stir-fry some of the excess oil of the chicken, and on the other hand, let the fragrance penetrate into the chicken; Then add boiling water, cover the chicken, add the base of the fragrant pot, and stir-fry evenly.

5. Then boil, when the water is half dry, put potatoes, lotus root and lettuce, stir-fry until the water is dry, add celery, and stir-fry until cooked.

6. Before cooking, sprinkle in garlic sprouts and stir-fry evenly.