How to make fat intestine hot pot chicken and how to make it delicious

Recipe for pot base: Ingredients: 2000 grams of local rooster and 500 grams of pickled pepper flavor hot pot base.

Excipients: 250 grams of pickled green cabbage stems, 300 grams of braised fat sausages, 200 grams of green bamboo shoots, 150 grams of fresh shiitake mushrooms, 50 grams of soybean sprouts.

Seasoning: 50 grams of green onions, 15 grams of ginger, 50 grams of wild pepper, 50 grams of garlic, 5 grams of refined salt, 5 grams of pepper, 30 grams of cooking wine, 3 grams of chicken essence, 1 gram of monosodium glutamate, 1 500 grams of pork bone soup, 500 grams of hot pot oil, 1500 grams.

Recommended flavor plates: sesame oil garlic flavor plate, crispy bean paste pepper plate, crispy bean paste pepper plate, crispy bean paste pepper plate, crispy bean paste fresh flavor plate.

Process flow: raw material selection, determination of raw material composition formula, raw material assembly, preparation, pot bottom making flavor dish, hot food raw material processing, table, ignition, shabu-shabu.

Pot base making procedure:

1.Preparation: Slaughter the rooster, clean it after initial processing, cut it into 3 cm square pieces, add refined salt (2 grams per 500 grams of chicken), cooking wine (10 grams per 500 grams of chicken), green onion knots (8 grams per 500 grams of chicken), ginger slices (5 grams per 500 grams of chicken) and mix well, code for ten minutes, pick up green onions and ginger.

Cut the pickled cabbage stalks into knots. Fat intestines are cut diagonally into hob blocks about 2 cm long. Peel and wash the green shoots and cut them into strips.

Remove the stems of wild peppers and cut into knots. Remove the roots of the shiitake mushrooms and change them into pieces. Remove the roots of the soybean sprouts, wash them, and put them in a hot pot basin.

2.Pot bottom production: Put the pot on medium heat, add hot pot oil, heat the oil temperature to about 180, stir the fat intestine until the oil is spitted, put in the green onion segment, ginger slices, pickled green cabbage stalks, wild pepper, and the base material to fry until fragrant, mix in the fresh soup, put in the chicken pieces, add refined salt and pepper, put it in the pressure cooker, burn and press until the chicken pieces are ripe, add chicken essence and monosodium glutamate, put it into a pot containing soybean sprouts, put in green bamboo shoots, fresh mushrooms, and the bottom of the pot is made.

Eating method: put the bottom of the pot on the stove, light the fire, put the dish into the table, the hot raw materials are neatly put into the plate after processing, surrounded by the pot, after the soup is boiled, scoop a little marinade into the dish and stir well, you can be scalded, and then dipped in the dish and eaten.

Technical key:1Pickled greens should be selected with golden color, hard and bright stems, salty fragrance with sourness, and moderate saltiness. The braised fat sausage should be just ripe and should not be too cooked and soft.

2.Chicken nuggets and fat sausages must be fried until they spit out oil, so as to increase the flavor and freshness.

1. Ingredients: chicken, shiitake mushrooms, fat sausages, green onions, garlic, ginger, spices (star anise, cinnamon, fragrant fruit, grass fruit, dried chili) to prepare the ingredients.

2. Cut the green onion into sections, cut the old ginger into ginger slices, remove the head and cut it in half after washing the mushrooms, and cut it into pieces with a fat intestine hob.

3. Boil water in the pot, blanch the chicken under cold water, remove the foam after the water boils, and then take it out to control the water.

4. Boil the water difference in the pot again, add the green onion segment, and blanch the fat intestine under cold water. After the water boils, add a little more cooking wine, and then remove the fat intestines to control the water.

5. Heat the pot, add an appropriate amount of oil, and pop the fat intestine into the fat intestine (so that the fat intestine is more fragrant and can also burst out the oil that has not been removed from the fat intestine). After the fat sausage is stir-fried, pour an appropriate amount of cooking wine on the side of the green onion pot (the volatilization of cooking wine can take away the fishy smell of the fat sausage), and then add garlic and spices.

6. After stir-frying together, add two or three spoons of bean paste and pickled pepper sauce (chopped pickled pepper) and stir-fry a few times, then add a spoonful of sugar, then pour in a bottle of beer, and then add an appropriate amount of water to boil. Once the heat is boiling, cover and simmer for 20 minutes.

After a few minutes, add the chicken, shiitake mushrooms, green onions, add light soy sauce to taste, a little dark soy sauce to add color, a little vinegar, continue to cover and cook for about 20 minutes.

After a few minutes, add a little sugar to improve the freshness, add an appropriate amount of salt, a small amount of chicken essence (if you don't like to eat chicken essence, don't put it), a little pepper oil, pick up the spices, pour them into a large basin, and finally sprinkle a handful of chopped green onions.

Introduction: Generally speaking, chicken is used to make soup, few people will fry chicken directly, and chicken nuggets stewed with mushrooms is also a dish we often eat. However, nowadays, we have changed the way we cook, and we have fried or boiled chicken nuggets and fat intestines together, and we don't know what the taste will be.

I'm going to bring you the fat intestine chicken today. Authentic methods, you can follow along and learn together.

Ingredients:500 grams of chicken, 150 grams of fat sausage.

Seasoning:5 grams of salt, 50 grams of sauerkraut, 30 grams of bean paste, 3 grams of ginger, 3 grams of garlic, 5 grams of Sichuan pepper.

Production steps and instructions:

1. Prepare the required ingredients, chicken, marinated fat sausage, sauerkraut, tofu (tofu is a side dish, you can choose other side dishes you like).

2. Copy the chicken with water, remove the blood, and scoop it up.

Potato guess hand 3, now this step is very critical, hot oil pan put in the water to copy the chicken and start frying, put in the bean paste, ginger, garlic, pepper, fry the water dry, scoop up the chicken and put it on the plate for later use.

4. Leave a little oil in the pot, then cut the sauerkraut into small pieces, fry the water vapor, and then add water. Start cooking and add the freshly fried chicken to cook together.

5. After the chicken is cooked, put the fat intestine cut into sections into the pot and boil it to let it taste, then put in the tofu, and then cook it to eat.

In short, in the process of making fat intestine chicken, you must first fry the chicken well, add appropriate ingredients to make it flavorful, and then put the chicken in the pot to cook, and wait until the time is ripe to put the fat intestine in, and after cooking, it can be eaten. In this way, everyone can enjoy a delicious meal while enjoying the joy of the food.

Preparation of fat intestine chicken.

Ingredients: 250 grams of fat sausage.

Half a chicken and 2 star anise.

5 bay leaves.

Cinnamon 1 small piece.

Cooking wine to taste.

5 cloves of garlic.

1 small piece of ginger.

3 green onions and an appropriate amount of bean paste.

Light soy sauce to taste.

Dark soy sauce to taste.

Peppercorns Appropriate amount.

Dried chili peppers 5 to 10 pcs.

Preparation of fat intestine chicken.

Cut the chicken and fat intestines into small pieces, clean them, blanch them respectively (put cooking wine, ginger and green onion segments when blanching) take a pot, burn until 8 into heat, pour in the chicken and fat intestines, fry the fragrance, and then garlic, ginger, star anise, bay leaves, cinnamon, bean paste (when frying bean paste, be sure to low heat, otherwise it will be paste) After the bean paste is fried well, cooking wine, light soy sauce, dark soy sauce, after stir-frying the fragrance, transfer to the pressure cooker, after the heat is gasped, turn to low heat, and press for about 10 minutes.

Put the pressed fat intestine chicken into a bowl, go to another pot, put oil in it, burn it until it smokes, put in the peppercorns and dried chili pepper knots prepared in advance, and then pour it on the fat intestine chicken, and the delicious fat intestine chicken can be served.