The practice of preserved chicken is homely, and how to make preserved chicken delicious

Stir-fried assorted cured meat.

Ingredients: bacon (100g), egg (2pcs), fresh mushroom (150g), water fungus (60g), broccoli (300g), onion (50g), red pepper (50g), Shao wine, oyster sauce, salt, sugar, pepper, cooking oil (appropriate amount).

Method: 1) Blanch mushrooms, broccoli and fungus, stir-fry eggs and serve;

2) Stir-fry the bacon, add the onion and red pepper, and put the oyster sauce with Shaojiu;

3) Add broccoli, mushrooms and eggs, stir-fry and add sugar and salt to taste;

4) Sprinkle in pepper and serve in a hot pot.

Grilled bacon. Material:

Bacon (300g), egg white (to taste), homemade spicy red oil (to taste), cumin (to taste).

Method: 1: Soak the bacon in water to soften, remove excess salt, wash and slice;

2) Add spicy red oil, or bean paste, sesame oil, oyster sauce, Sichuan pepper oil, cumin and egg white to marinate;

3) Line the baking tray with tin foil, spread the bacon, put it in the middle of the oven, and bake at 210 degrees for 10 minutes.

4: Brush with a little spicy red oil, turn it over, brush it again, bake for about 3 minutes, and it's ready to bake.

Stir-fried cured meat with green peppers.

Ingredients: 2 sausages, 1 bacon, 1 red pepper, 2 green peppers, garlic, salt, light soy sauce

Method: 1: Slice bacon and sausage, cut green pepper and red pepper into pieces for later use;

2) Stir-fry garlic in oil, stir-fry with cured meat until transparent, add green and red peppers and stir-fry;

3: Slip some water on the side of the pot, add salt and light soy sauce to taste;

4: Stir-fry until the green peppers are green and ready to serve.

Stir-fried eggplant with bacon.

Ingredients: eggplant (to taste), bacon (to taste), green pepper (to taste), millet spicy (to taste), green onion, ginger, garlic (to taste), salt, sugar, vinegar (to taste), light soy sauce (to taste).

Method: 1: Wash the eggplant, cut it into small cubes, add salt and mix well, leave for 15 minutes and squeeze out the water;

2) Steam the bacon in a steamer and cut into pieces;

3) Mince the green onion, ginger and garlic, dice the green pepper, and dice the millet;

4) Pour a little oil into the pot, add the diced eggplant and stir-fry, stir-fry until soft.

5) Add oil, stir-fry chives, white ginger and garlic, add green and red peppers and stir-fry;

6) Add bacon and stir-fry well, add diced eggplant and stir-fry;

7) Light soy sauce, vinegar, sugar, add some water to make juice, pour in the juice, sprinkle with green onions.

Steps to make steamed cured chicken.

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One air-dried preserved chicken.

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Chop off the chicken head and chicken feet, cut them into two from the middle and cook them in a pot over medium heat.

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Since the preserved chicken has been flavored when it is made, there is no need to put seasoning when steaming in the drawer, and a little dried red pepper can be added.

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Steam over high heat for 15-20 minutes.

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Remove from heat and sprinkle with chives.

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The chicken is firm and chewy, and it tastes very good.

Preserved chicken, is to use chicken as raw material, with the way of pickling to make a delicacy, the time to make preserved chicken is from October to January of the following year, the time when the weather cools down, the preserved chicken is easy to carry and relatively easy to preserve, it is a unique food in the south.

How to make delicious steamed preserved chicken.

Preparation of 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 a delicious stewed preserved chicken with shiitake mushrooms.

Preparation of 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 onion, 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.

2. Put in pickled pepper and stew together, which can effectively remove the smell of meat.

3. Adding an appropriate amount of vinegar is conducive to the decomposition of calcium.

How to make Hunan cured chicken.

Preparation of ingredients. 50 grams of dried chili peppers, 500 grams of preserved chicken, appropriate amount of oil, soy sauce, salt, and tempeh.

Steps. 1. Soak the dried chili peppers in water and cut the preserved chicken into cubes.

2. Put oil in the pot, and put in the cured chicken after the oil is hot.

3. Then add an appropriate amount of tempeh and stir-fry, then add dried chilies.

4. Finally, add an appropriate amount of soy sauce and salt.

Tip: Tempeh and preserved chicken are salty, taste them before cooking, and use them without salt.

Stewed mushroom chicken.

Preserved chicken. 1000g

Lentinula edodes. 100g

Oil to taste. Salt to taste.

Sichuan pepper 5g, ginger 10g

20g of sour chili peppers

20g of tangerine peel and 20ml of cooking wine

Vinegar 10 ml pepper 5 g

Green onion 10g, chicken essence 5g

Preparation of stewed preserved chicken with garlic 10g shiitake mushrooms.

Soak the shiitake mushrooms in warm water, wash them and set aside, stir-fry the peppercorns, ginger and garlic and sour chili peppers in hot oil, and add a piece of tangerine peel.

Pour in the chicken pieces and stir-fry.

Add salt, cooking wine, vinegar and pepper and stir-fry until fragrant.

Pour in an appropriate amount of water.

After the heat boils, skim off the foam, turn to medium heat and simmer for 20 minutes, then add the shiitake mushrooms and simmer for 10 minutes.

Finally, pour in the green onion and chicken essence to get out of the pan.

Tips: 1. Adding tangerine peel can relieve greasy and enhance the flavor, which is our traditional practice of old stew; 2. Adding an appropriate amount of vinegar is conducive to the decomposition of calcium; 3. Put in pickled pepper and stew it, which can effectively remove the smell of meat; 4. Preserved chicken is a pickled food, and less salt should be put in the stewing process.

1.The white-striped chicken that I bought washed off the dirt inside, made a few cuts on the chicken with a knife, and put it in a ventilated place to dry the water.

2.Prepare a large basin, smear the inside and outside of the chicken with salt, put it in the basin, cover the lid, be sure to cover it tightly, prevent contact with the outside air, take it out after marinating for 7-10 days, use a small stick to stretch the chicken open, no chicken wear a rope to hang up, let the sun dry, and put it in a ventilated and sunny place.

Marinated preserved chicken. If you want to make preserved chicken fragrant and chewy, remember the following 3 tips:

1.The marinated preserved chicken should be taken out and dried frequently. Preserved chicken pickled products are most afraid of humid places, which are easy to deteriorate when stored in humid places, and the cured meat is very heavy, and the taste is not fragrant at all.

Except for rainy days and snowy days, there is nothing to see the sun to prevent the preserved chicken from becoming moldy, and the preserved chicken can be stored for a longer time after being exposed to the wind and sun. Until the moisture of the roasted chicken is completely dried, then put the preserved chicken in a perforated and breathable basket.

Many people marinate the preserved chicken for the first time, only four or five days before drying, and when it is stored later, it is very difficult to store, and the surface of the chicken is moldy. Therefore, as long as someone is watching at home, take out the cured chicken to dry frequently.

Bacon chicken. 2.After washing the fresh chicken, do not put it directly into the salt, control the water first, and then put it in the salt.

There will be a lot of clear water on the surface of the freshly washed chicken, do not control the dry water, sprinkle salt directly, it is easy to melt, the salt cannot be absorbed by the chicken, and there is no salty taste when marinated. After the chicken is washed, put it in the draining basket and drain the water, control the water for 3-4 hours, and keep the water for later use.

3.The pot of marinated preserved chicken is oil-free and water-free, and it is very dry. When preparing to marinate the chicken, clean the pot of the marinated chicken three or four times, choose an oil-free basin, and put it under the sun to sterilize and dry after washing.

Crispy brown cured chicken.

When marinating the preserved chicken, don't wash it with water all the time, remember these steps, and the cured chicken will taste strong. The first step is to take out the preserved chicken to bask in the sun frequently, and after drying, it can be stored in a bamboo basket, and the bamboo basket is placed in a dry and ventilated place. The second step is not to marinate the washed chicken directly with salt, but to control the dry water before putting salt, so that the salt is more flavorful, and the cured chicken tastes more fragrant and chewy.

1. The general marinating time of cured chicken is 24-48 hours, and it can be dried after salt penetration and full dehydration.

2. In some rural areas, the production of cured chicken is not baked, but dried. In fine weather, marinate the whole marinated chicken, tie it to the feet or tie it to the head of the chicken with a strong and clean string, and hang the chicken billet in the sun. In this way, three days (three days) can basically be put away.

Of course, it's better to spend a day or two longer.

3. The dried preserved chicken should usually be hung in a dry and ventilated place. In case of the chicken body is still wet, it should also be sunned again.

4. Storage method: The preserved chicken should be stored in a dry and ventilated place. If the air is humid, use simmering fine smoke moxibustion, which can be stored for 2 to 3 months.

Summary. Good evening, dear, I'm glad to answer for you: 1. Materials:

Half a preserved chicken, half a red pepper, half a green pepper, 2 dried peppers, 20 peppers, 2 green onions, 2 slices of ginger, 10 grams of sugar, an appropriate amount of cooking wine, white wine, 2 cloves of garlic. 2. Wash the chicken and cut it in half, then cut it into large pieces. 3. Add water to the pot and pour cold water into the preserved chicken, add green onions and ginger slices and bring to a boil.

4. Pour in the white wine and boil for 30 minutes (mainly to remove the fishy and salty taste), then remove it for later use. 5. Finely chop the green onion, garlic, red pepper and green pepper into slices. 6. Prepare sesame peppers and dried peppers and cut them into sections.

7. Fry the sesame pepper and dried chili pepper in the hot pan and cold oil until purple. 8. Add green onion and minced garlic and stir-fry until fragrant. 9. Turn to high heat and pour in the preserved chicken, sugar and cooking wine and stir-fry quickly.

10. Stir-fry well, pour in the green and red pepper slices, stir evenly, turn off the heat and remove from the pot.

Dear, good evening, I'm glad to answer for Liangxiao: 1. Materials: half a preserved chicken, half a red pepper, half a green pepper, 2 dried peppers, 20 sesame peppers, 2 green onions, 2 slices of ginger, 10 grams of sugar, an appropriate amount of cooking wine, white wine, 2 cloves of garlic.

2. Wash the chicken and cut it in half, then cut it into large pieces. 3. Add water to the pot and pour cold water into the preserved chicken, add green onions and ginger slices and bring to a boil. 4. Pour in the white wine and boil for 30 minutes (mainly to remove the fishy and salty taste), then remove it for later use.

5. Finely chop the green onion, garlic, red pepper and green pepper into slices. 6. Prepare sesame peppers and dried peppers and cut them into sections. 7. Add sesame pepper and dried chili pepper to the cold oil in a hot pan and fry until purple.

8. Add green onion and minced garlic and stir-fry until fragrant. 9. Turn to high heat and pour in the preserved chicken, sugar and cooking wine and stir-fry quickly. 10. Stir-fry well, pour in the green and red pepper slices, stir evenly, turn off the heat and remove from the pot.

Excuse me, but please go into more detail?

1. Put the processed cured chicken pieces into a steaming tray, add an appropriate amount of ginger slices, put them in a pressure cooker, and press them for about 15 minutes after gassing (steam them on high heat for 45 to 60 minutes in an ordinary pot). 2. After the pressure cooker cools naturally, you can open the lid of the pot, sprinkle some chopped green onions, and the steamed preserved chicken is completed, which can be eaten directly or with homemade dipping sauce before eating. Thank you for the consultation, I wish you a happy life, beauty and health, a happy meal, and trouble to give a Zao! 

Cooking method of braised chicken with pork belly:

Ingredients: half a bacon chicken, half a catty of pork belly, 100 grams of smoked bamboo shoots.

Seasoning: 1 piece of ginger, 1 green onion, 5 cloves of garlic, 5 dried chilies, more than a dozen Sichuan peppercorns, 20 grams of bean paste, 20 grams of soybean soy sauce, 5 grams of dark soy sauce, 10 grams of sugar, 2 grams of chicken essence, 10 grams of balsamic vinegar.

Cooking steps: Step 1: Burn the pork belly with a torch skin to remove the pig hair, and at the same time destroy the sweat glands to remove the taste of the sweat glands.

Step 2: After the pork belly is burned, soak it in water for a while, scrape off the charred part of the skin and rinse it dry and cut it into 1 cm important squares, and at the same time clean the preserved chicken and chop it into small pieces and then put it on a plate for later use.

Step 3: Cut the soaked bamboo shoots into strips, and then cut them into segments of about 2 cm; Cut the ginger into slices and pat the garlic briefly; green onions cut into horse ears; Then put them on separate plates, and add dried chilies and peppercorns to the seasoning at the same time.

Step 4: Add water to the pot and put the cured chicken pieces in a pot under cold water, add green onions, ginger and cooking wine and boil for about 5 minutes on high heat to remove the peculiar smell and reduce the salt taste.

Step 5: Take out the cooked bacon chicken, rinse it several times with cold water, rinse the foam and impurities, and drain the water for later use.

Step 6: Put about 200 grams of vegetable oil in the pot, then put the drained preserved chicken pieces into the pan with cold oil, turn on low heat to slowly fry the water of the preserved chicken.

Step 7: After the chicken is fried dry, then turn on the high heat to fry the surface of the chicken pieces until golden brown, then remove the oil and drain the oil for later use.

Step 8: Leave the bottom oil in the pot, pour the pork belly into the pot, turn on high heat to burst the oil of the pork belly, add two spoons of sugar, continue to stir-fry the sugar, add green onions, ginger and garlic, dried chili peppers and peppercorns to stir-fry until fragrant.

Step 9: After the seasoning bursts into the fragrance, add a spoonful of bean paste, a spoonful of soybean soy sauce and dark soy sauce and continue to stir-fry to bring out the fragrance of the bean paste and soybean soy sauce.

Step 10: After the seasoning is fragrant, pour in the chicken pieces and bamboo shoots, then add a spoonful of cooking wine and continue to stir-fry evenly.

Step 11: After all the ingredients and seasonings are stir-fried evenly, pour in hot water and bring the chicken to a boil over high heat, turn to medium-low heat and simmer for about 1 hour.

Step 12: Simmer the chicken for 1 hour, add a spoonful of chicken essence and a spoonful of aged vinegar, cover and continue to simmer for about 10 minutes, then turn on high heat to thicken the soup and put it on a plate.