How to make preserved chicken to be delicious, how to make preserved chicken delicious

Ingredients. <>

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400 grams of preserved chicken.

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3 cloves of garlic. <>

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1 red pepper.

Accessories. Salt.

1 2 teaspoons.

Soy sauce. 2 grams.

Vegetable oil. 15 grams.

Monosodium glutamate. 2 grams. Water. Amount.

Preparation of cured chicken with garlic slices.

Preserved chicken, garlic cloves, red peppers.

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Dice the chicken, shred the peppers, and slice the garlic.

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Put oil in the pan and fry the preserved chicken first after the oil is hot.

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Stir well. <>

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Pour in the garlic slices. Please click Enter a description.

You can put a little salt to let the garlic slices and peppers absorb the flavor.

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Drizzle with soy sauce and stir-fry well.

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Put some water and bring to a boil.

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Put some monosodium glutamate to enhance the freshness.

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Stir-fry well and remove from the pan.

You can make mushroom stewed chicken, you need to prepare shiitake mushrooms, preserved chicken, salt, garlic, green onions, tangerine peel, ginger, chicken essence, pepper, cooking wine, chutney, pepper oil, mushrooms first soak in warm water, and then add oil to the pot to heat, onion garlic, pepper, sour chili pepper put down to burst the fragrance, add some tangerine peel, preserved chicken pieces put in and fry together, add some pepper, vinegar, cooking wine, salt and stir-fry, add an appropriate amount of water, skim off the foam after boiling over high heat, and then change to medium heat and simmer for about 20 minutes, Add an appropriate amount of shiitake mushrooms and simmer for another 10 minutes, and finally add some chicken essence and green onions to eat.

You can also make fragrant stewed farmhouse chicken, you need to prepare half a chicken, some ginger, pickled red pepper oil, cut the ginger and chili pepper, chop the chicken into blocks after cleaning, and then clean it with water and drain it, add an appropriate amount of oil to the pot, add ginger shreds to stir-fry after the oil is heated, put the chicken pieces in, stir-fry until the meat becomes firm, and the fat in the wax chicken skin can better penetrate out, and then add some water, sprinkle some green onions and stir-fry evenly to get out of the pot and eat.

You can also make lotus steamed chicken, you need to prepare some taro, chicken thighs, ginger, light soy sauce, sesame oil, dried chili, green onion and lotus leaves, green onion cut sections, ginger slices, dried lotus leaves first put in warm water to soak in soft water and drain, and then put the chicken in flowing water to clean the impurities, and then chop into pieces of moderate size, the skin of the taro is peeled off and cut into pieces, and then put the chicken into boiling water to scald it out, continue to rinse it, put the taro pieces on top of the lotus leaves, and add some light soy sauce, Put the cured chicken pieces on top of the taro, add dried chili peppers and ginger slices, green onions, and lotus leaves into a bag and boil over high heat, then put the lotus leaf bag in and steam for half an hour, and then pour some sesame oil on it after it comes out of the pot and you can eat it.

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.

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.

Marinate for a day and then dry.

Preparation materials: 2 catties of three yellow chickens, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of Sichuan pepper, appropriate amount of bay leaves, appropriate amount of liquor, appropriate amount of soy sauce, appropriate amount of sugar.

1. First of all, clean the processed chicken with clean water.

2. Then put the prepared peppercorns, bay leaves, and salt in the pot, and fry until slightly yellow, and turn off the heat.

3. After cooling, apply to the surface of the chicken.

4. Let stand for 24 hours.

After hours, tie the rope and hang to air dry.

6. Remove it after air drying, so that the cured chicken is ready.