How to make dried chicken delicious and simple, how to make pickled dried chicken delicious

1. The air-dried chicken must be soaked well to make the chicken fluffy. Soak it overnight, and wash it after soaking. Then chop it, at this time be sure to cook the chicken pieces in boiling water in an iron pot. Go for some oil and gas, and it will taste much better if you do it.

2. Cook for about 2 minutes, and after boiling in an iron pot, remove and dry. At this time, it is time to prepare some side dishes, lettuce and small mushrooms, which are fresh ingredients, and it is good to accompany the air-dried chicken.

3. After the side dishes are ready, put the salad oil in the iron pot at this time, and then put in the air-dried chicken after cleaning. Stir-fry in a pan. Then add the lettuce and small mushrooms and stir-fry together.

4. At this time, you can put in the condiments, add sugar, raw oil, red soy sauce, and stir evenly. After adding boiling water, cook for about 20 minutes, remember to add a little more water, otherwise it will boil dry.

5. At this time, you can use chopsticks to try whether the chicken is cooked, remember to be sure to have enough time, if 20 minutes is not enough, you can cook it for a while. At this time, put in star anise, and you must smell the fragrance.

6. The last 5 steps are done, and the delicious air-dried chicken is ready, and these ingredients are easy to find. This fashion plate is done.

1. Steamed preserved chicken:

Ingredients: 1 preserved chicken, appropriate amount of chives.

Steps: 1. Wash the chicken, chop off the chicken head and chicken feet, divide it into two halves and put it in the pot to cook.

2. After boiling off the substance on the roasted chicken, put it on the steaming drawer and steam, when marinating, the preserved chicken will be very flavorful, and there is no need for any seasoning, and a small amount of dried red pepper can also be used.

3. Steam over high heat for 15 minutes to 20 minutes, and sprinkle with chives after viewing.

How to make air-dried cured chicken delicious? A complete set of homemade air-dried preserved chicken.

2. Stewed preserved chicken with mushrooms:

Ingredients: 1000 grams of preserved chicken, 100 grams of shiitake mushrooms, appropriate amount of oil, appropriate amount of salt, 5 grams of Sichuan pepper, 20 grams of sour chili pepper, 20 ml of cooking wine, 5 grams of pepper, 5 grams of chicken essence, 10 grams of ginger, 20 grams of tangerine peel, 10 ml of vinegar, 10 grams of green onions, 10 grams of garlic.

Steps: 1. Soak the mushrooms in warm water and wash them, and cut the preserved chicken into pieces for later use.

2. Stir-fry peppercorns, ginger, garlic and sour chili peppers in hot oil, add a piece of tangerine peel, put the chopped chicken pieces in, add cooking wine, vinegar, salt and pepper and stir-fry until fragrant.

3. Pour in an appropriate amount of water, bring to a boil over high heat, skim off the foam, turn to medium heat and simmer for 20 minutes, then add shiitake mushrooms and simmer for 10 minutes.

4. Finally, pour in the green onion and chicken essence to remove from the pot.

Ingredients: 250g of preserved chicken.

Excipients: appropriate amount of oil, appropriate amount of salt, a little monosodium glutamate, a little soy sauce, 3 tablespoons of Lao Gan Ma tempeh.

1. Put the preserved chicken in a bowl and arrange it.

2. Add soy sauce, monosodium glutamate and salt.

3. Add Lao Gan Ma flavored tempeh according to personal taste.

4. Add dried chili peppers.

5. Drizzle a little oil of Lao Gan Ma flavored tempeh, and add it according to personal taste. Looks good, right?

6. Now, put it in the pot, cook the rice below, and steam the vegetables on the top, killing two birds with one stone.

7. When the rice is cooked, the dishes are ready.

The method of making air-dried chicken is as follows: RepentanceIngredients: 1000g chicken, 10g bay leaves, 10g dried chili peppers, 10g cinnamon, 10g orange peel, 10g Sichuan pepper, 10g ginger.

1. Cut the chicken into large pieces, evenly spread the high liquor, and put it in a bowl with the sauce for later use.

2. Add edible salt to the pot and stir-fry, turn off the heat and add bay leaves, Yinglu dried chili, cinnamon, orange peel and Sichuan pepper to continue stir-frying.

3. Fry and put it in a bowl, add five-spice powder and stir evenly, pour in the seasoning, add ginger slices and knead it a few times to taste, and let it stand for three days. Hang the marinated chicken on a string and dry it in a ventilated and dry place for about 15 days before serving.