How to make the braised chicken rack delicious, the homely practice of the braised chicken shelf

Ingredients. Ingredients.

Chicken racks. 3 pcs. Accessories. Salt.

Amount. Sweet noodle sauce.

Amount. Extremely fresh soy sauce. Amount. Ginger.

Amount. Tangerine peel.

Amount. Bayberry.

Amount. Pepper.

Amount. Star anise.

Amount. Bai Ko.

Amount. Tangerine peel.

Amount. Steps.

1.After soaking the chicken rack in clean water, divide it.

2.Remove the tips, lungs, grease and trachea and lymph around the neck and divide the rack into large pieces.

3.After the water boils, put it in the chicken rack and cook for 3 minutes.

4.Pour out all the water and wash the scum off the chicken rack again with clean water.

5.Place the chicken rack in a pressure cooker and add water to submerge the chicken rack.

6.Prepare spices, Sichuan pepper, spices, cinnamon, bay leaves, baikou, ginger slices, tangerine peel.

7.Prepare seasonings, sweet noodle sauce and mikuumami soy sauce, salt.

8.Put all the spices and seasonings in the pressure cooker.

9.After boiling, taste the saltiness of the soup, adjust it and put it on high pressure for 15 minutes.

10.A pot of fragrant chicken racks is stewed.

11.It's good to serve with food or wine.

Method 1. Ingredients: chicken rack.

Ingredients: cumin, green and red peppers, dried red peppers, shredded green onions, shredded ginger, garlic slices, salt, sugar, soy sauce, chicken essence, sesame seeds, Sichuan peppercorns, seasonings.

Method: 1: Wash the chicken rack, put water in the pot, a little salt, pepper, ingredients, green onions, ginger Put the washed chicken rack into the pot and boil;

2: Cook the chicken rack and let it cool and break it open;

3: Heat oil in a pot, pour in sugar, pour in the chicken rack and stir-fry to hang sugar (a little more doesn't matter, it's more delicious when sweet) and then put sesame seeds, dry red pepper and stir-fry slightly, then pour soy sauce, a little salt (or not) chicken essence, and then fry.

4: Finally, add cumin, green and red pepper shreds, and coriander together and stir-fry slightly.

Method two. Ingredients: appropriate amount of potatoes, appropriate amount of chicken rack.

Method:1Wash the potatoes and chicken racks, change the knife for later use, and change the knife for green onion, ginger, garlic and red pepper.

2.Stir-fry the chives, ginger, garlic and red pepper in a frying pan and add to the chicken rack.

3.After stir-frying, you can add some soy sauce and cooking wine appropriately, and stir-fry for 2-3 minutes.

4.Pour in the water and simmer for about 15 minutes.

5.After 15 minutes, add the potato wedges, simmer for another 15 minutes, and finally sprinkle with chopped coriander.

1. First of all, cut the duck rack into small pieces, and then soak it in clean water for more than half an hour to soak in bloody water, and the frozen one bought is thawed first and then cut into pieces.

2. Cut the ginger into thin slices, cut the dried chili pepper into 2 sections, wash the chives and remove the roots, and the longer ones can be clumped into knots; If you want to marinate other ingredients at the same time, you can also wash and cut them first.

3. Put the duck rack into the cooking pot and pour in all the accessories; It is best to cover the ingredients with a little liquid material, and if the beer is not enough, you can add a little water; If you don't have beer, you can completely replace it with clear water.

4. Boil on high heat, and after boiling a large amount of floating powder, you can skim it off slightly with a spoon. Then turn on medium-low heat to simmer, the fire does not need to be too large, just keep the bubbling in the pot, the induction cooker chooses 800w; When the water is almost halfway through, add the dried slices, stir evenly and continue to simmer;

5. When the soup is about to be drained, change to high heat, and be sure to keep stir-frying to prevent it from sticking to the pan; Stir-fry until the soup is completely dry.

1. Vacuum packaging, gas isolation, and the deadline can be appropriately extended.

2. After vacuum packaging, it can be sterilized by microwave to kill spring fungus, which can be scattered for a long time.

3. Put the marinated chicken rack in a fresh-keeping bag and tie it tightly and put it in the refrigerator.

4. Soak the marinated chicken rack in brine. To save the brine, you can't use iron and wood, you should use clay pottery, because the pottery itself is thicker, which can avoid the influence of external heat, and the iron is easy to rust, and the mold digging wood-resistant ware is easy to have peculiar smell.

Ingredients: chicken rack.

1 excipient oil to taste.

Soy sauce to taste, sugar to taste.

Small dried peppers. 3 chicken essences.

Appropriate steps. 1.Wash the racks and ask them to break them into small pieces when you buy them.

2.Cool the pot under water.

3.A chicken rack with good water.

4.Put oil in a pan.

5.Pour in the chicken rack and stir-fry until the chicken rack is evenly oiled.

6.Add a teaspoon of sugar.

7.Add an appropriate amount of soy sauce, (soy sauce should be put more, the taste is cooked by soy sauce) 8Add a little dried chili.

9.When the soy sauce is almost dry, add the chicken essence and it is ready to serve.

Ingredients: 1 chicken rack, millet pepper, red pepper, green pepper, garlic, ginger Steps: 1 Wash the chicken rack and cut it into pieces for later use, cut the garlic, ginger, rice pepper, green and red pepper and set aside.

2. Pour cold water into the pot, pour the chicken rack in, and remove it after it is cooked.

3 Add rice pepper, ginger and garlic to the hot oil and stir-fry until fragrant, pour in the chicken shell and stir-fry, then add salt, light soy sauce and dark soy sauce, continue to stir-fry, add green and red peppers, two corianders, and stir-fry out of the pot.

Cold chicken rack. 1. Dispose of the chicken rack, remove the fat, divide it into small pieces and wash it.

2 Blanch in a pot under cold water, add 2 tablespoons of cooking wine, 2 slices of ginger, green onions, Sichuan pepper, large spices, bay leaves, dried chili peppers, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, bring to a boil over high heat, skim off the foam, turn to low heat and simmer for 15 minutes, remove and cool.

3 Prepare the side dishes and sauces while simmering:

Shredded onion, shredded carrots, 5 cloves of coriander, garlic mashed with garlic juice

Seasoning: a few drops of sesame oil, 1 tablespoon of rattan pepper oil, 1 tablespoon of powder, 1 tablespoon of Sichuan pepper oil, 1 tablespoon of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of white vinegar, 1 tablespoon of oyster sauce, 1/2 tablespoon of chicken essence, 2 tablespoons of cumin powder, 2 tablespoons of chili flour, oil, appropriate amount of cooked white sesame seeds, salt (appropriate amount of spicy fresh and peanut flour).

4 After the chicken rack has cooled slightly, mix all the ingredients well and enjoy.

How to stew the chicken rack:

1. Preparation of ingredients:

1. Main ingredient: 3 chicken racks.

2. Excipients: appropriate amount of oil, appropriate amount of salt, 5 green onions, appropriate amount of ginger slices, appropriate amount of star anise, appropriate amount of Weidamei, appropriate amount of water.

2. Steps: 1. Chop the chicken rack and remove it with water.

2. Heat the oil and put the chicken pieces.

3. Add salt and stamax and stir-fry.

4. Add water after stir-frying.

5. Add ginger slices and green onions.

6. Put an appropriate amount of star anise, turn to low heat, cover the pot and simmer for more than 30 minutes, 7.

1. Put the bottom oil in the pot and put the green onion in the pot.

2. Put sugar in the oil, boil the sugar color, and then add some vinegar to mix the flavor evenly.

3. Put the broken chicken rack into the pot and stir-fry, put in the two-inch long coriander segment (more, the coriander is very fragrant here), and add salt and monosodium glutamate to taste.

Cumin sesame flavor.

1. Put the bottom oil in the pot and put the green onion in the pot.

2. Put in the broken chicken rack and fry until soft. The outside is already crispy, but the inside is still tender, and if it is crispy inside and out, the meat will not be fragrant.

3. Add cumin, sesame seeds, salt and monosodium glutamate before cooking.

The preparation of the stir-fried chicken rack with double peppers.

Ingredients: 1 chicken rack, 2 green peppers and 2 red peppers.

Ingredients: sliced green onion, garlic slices, ginger pieces, tempeh, star anise, cooking oil, cooking wine, soy sauce, sugar method:

1. Chop the cleaned chicken rack into pieces, cut the green and red peppers into diamond-shaped slices, and loosen the ginger pieces for later use.

2. Put a little oil in the wok, add the tempeh and stir well, put the chicken rack in and stir-fry.

3. Put cooking wine, soy sauce and a spoonful of sugar, continue to fry, add a small bowl of water, turn the water to medium heat and cover and simmer.

4. When the soup is almost finished, put the green and red peppers in and stir-fry, add an appropriate amount of salt, stir well, and put on a plate.

Ingredients: chicken rack.

3 appropriate amount of auxiliary oil.

Salt to taste, green onion to taste.

Ginger slices to taste. Star anise to taste.

Taste: Appropriate amount of water.

Step 1Chop the chicken rack and remove it with water.

2.Heat the oil and add the chicken pieces.

3.Add salt and staby and stir-fry.

4.Add water after stir-frying.

5.Add sliced ginger and green onions.

6.Put an appropriate amount of star anise, turn to low heat, cover the pot, and simmer for more than 30 minutes, just 7It's done.

The home-cooked method of stewing chicken on the rack is served with both rice and wine.