How to make a firewood turkey, how to make a firewood turkey

Ingredients for stir-frying: 1. Chop the Pixian bean paste finely.

2. 3 bottles of mash.

3. Chop the Yongchuan tempeh into fine particles.

4. Choose high-quality green peppercorns.

5. Chop 40 pounds of soaked ginger.

6. Dice 25 pounds of kimchi.

Stir-fry in a large pot for 75 minutes: in a large iron pot**, add 50 pounds of soybean oil and burn it until it is hot, adjust to medium heat, add 50 pounds of pickled peppers one after another, keep stir-frying for about 30 minutes, until the pickled peppers are fragrant, then add the chopped tempeh and fry for about 15 minutes, add 25 pounds of diced pickles, continue to stir-fry for 30 minutes, and turn off the heat after stir-frying until fragrant.

1. 50 pounds of pickled peppers control water in advance.

2. Pour in hot oil and stir-fry constantly.

3. Stir-fry the pickled pepper until fragrant, then add the chopped tempeh.

Sauté in a small pan for 105 minutes:

Add 30 pounds of soybean oil to the pot and burn it to three percent hot, adjust it to medium heat, fry 15 pounds of dry chili pepper for 15 minutes until the color becomes darker and then take it out, at this time the oil color in the pot turns red, continue to 30 pounds of Pixian bean paste, stir constantly, soak and fry for 15 minutes to make it fragrant, and then put 6 pounds of fresh green peppercorns, stir-fry for 15 minutes, then add 40 pounds of chopped ginger and continue to soak and fry for one hour, transfer 3 pounds of mash, and about 5 minutes later, add spice powder (star anise, cumin, bay leaves, ginger, and grass are beaten into powder), After turning off the heat, pour it into a stainless steel bucket with the large pot ingredients and mix well.

1. Dry chili peppers in three percent hot soybean oil.

2. Fry until the color becomes darker, then remove it.

3. At this time, the oil color turns red.

4. Put in the Pixian bean paste.

5. Stir and fry for 15 minutes, then soak the chopped ginger and green peppercorns to continue soaking.

Stir-fried chicken with old ingredients, only ten steps.

1. Unscrew the liquefied gas tank, light it, and extend it into the bottom of the stove to ignite the firewood.

2. Heat the lettuce oil in the pot until it smokes.

3. Add green onions, ginger slices, dried chili peppers and dried peppercorns to stir-fry until fragrant, then add the chicken pieces, stir-fry over high heat for about 5 minutes, and fry part of the water vapor in the chicken pieces.

4. Turn to medium heat again, add the chicken offal (mainly chicken gizzard slices) and the fat intestine section marinated in advance, and continue to stir-fry.

5. Then put in a bucket of sauce and turn it evenly to produce fragrant.

6. Then put in the bamboo shoots that have been soaked and changed, add konjac sticks and potato pieces, and then add water.

7. Put the fungus in.

8. Cover the pot and cook over medium heat for about 5 minutes.

9. After opening the lid, add the green bamboo shoots, green peppers, and celery.

10. Stir the heat evenly, collect the juice slightly, and then put it into everyone's bowl to eat. The stir-fry time is about half an hour.

1. Slaughter the local chicken, wash it, and chop it into pieces.

2. Add rapeseed oil to the pot and boil until it is 5 hot, put in the chicken pieces, stir-fry over low heat until the skin is golden brown, add the red pickled pepper segments, garlic sprouts, ginger slices, add fish is fish spicy sauce and fry until the chicken pieces are colored, add stock or water to soak the chicken pieces, add raw peanuts and garlic cloves to boil over high heat, turn to low heat and cook for 30 minutes, turn off the heat and set aside.

3. Sprinkle green pepper rings and chopped chives on the pot and stir well.

Ingredients: 1 chicken, 1 slice of cinnamon, 2 star anise, 1 piece of konjac, 10 spicy millet, 2 potatoes, 2 bay leaves, appropriate amount of green onion, ginger and garlic, 5 grams of Sichuan pepper, appropriate amount of cumin, 2 tablespoons of bean paste, 2 tablespoons of chili oil, 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of salt, 1 bowl of water, appropriate amount of cooking oil.

1. Chop the chicken into small pieces and wash it repeatedly.

3. Add the drained chicken pieces. Stir-fry until the chicken changes color and the moisture is low.

4. After the water becomes less, add the bean paste, chili oil, oyster sauce, light soy sauce, stir-fry quickly and evenly, add the water that has not been covered by the chicken, cover and simmer for 30 minutes.

5. After the chicken is cooked, add the konjac and potatoes.

6. Simmer until the potatoes and konjac are broken.

Firewood turkey is a modern dish in the southwest with full color and taste, the production method absorbs the characteristics of Sichuan cuisine and Sichuan hot pot, and belongs to one of the Sichuan cuisine chicken dishes, which is characterized by simple production, close to nature, and spicy taste. Below, I will share with you the wood turkey. Practice, come and learn!

Raw materials

A local chicken (about 1 kilogram), 40 grams of red pickled peppers, 250 grams of raw peanuts, 70 grams of garlic cloves, 70 grams of green pepper rings, 50 grams of chopped chives, 30 grams of garlic sprouts and ginger slices.

Seasoning

The fish is 80 grams of fish spicy sauce, 300 grams of water, and 400 grams of lettuce oil.

Steps

1. Slaughter the chicken, remove the hair, remove the internal organs, flush away the blood, and change the knife into blocks.

2. Put lettuce oil in the pot and boil until it is 5 hot, add the chicken pieces and stir-fry over low heat until the skin is golden, add the red pickled pepper section, garlic sprout section, ginger slices, add fish is fish spicy sauce and fry until the chicken pieces are colored, add water to soak the chicken nuggets, add raw peanuts and garlic cloves to boil over high heat, then turn to low heat and cook for 30 minutes, turn off the heat and set aside.

3. Sprinkle green pepper rings and chopped chives before leaving, and stir well.

Fish is a fish spicy sauce

1. 350 grams of red dates are pitted and chopped, 300 grams of dried shiitake mushrooms are crushed into powder, (fish is) 250 grams of dried fish are picked up and broken into powder.

2. Put 1500 grams of salad oil in the pot and cook until it is hot, add 200 grams of minced ginger and 150 grams of chopped green onion to stir-fry until fragrant, add 2000 grams of Pixian bean paste (minced), 800 grams of Lee Kum Kee spicy sauce, 400 grams of Guilin chili sauce and red dates to stir-fry until fragrant, add mushroom powder and dried fish powder and continue to stir-fry for 5 minutes.

The wood-fired turkey is made as follows:

Preparation: 1 half chicken, 1 piece of cinnamon, 2 star anise, 1 konjac, 10 spicy millet, 2 potatoes, 2 bay leaves, appropriate amount of green onion, ginger and garlic, 5 grams of Sichuan pepper, appropriate amount of cumin, 2 tablespoons of bean paste, 2 tablespoons of chili oil, 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of salt, 1 bowl of water, appropriate amount of cooking oil, etc.

1. Chop the meat of the chicken and wash it repeatedly until the water is clear and there is no blood! The chicken in the restaurant was not blanched, and it was fried directly in oil.

3. Add the drained chicken pieces. It's time to use the oil to fry a little more and fry the moisture in the chicken! Sauté until the chicken is browned and the moisture is reduced.

4. When the water becomes less, add 2 tablespoons of bean paste, 1 tablespoon of chili oil, 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, stir-fry quickly and evenly, and add an appropriate amount of water! or stock, cover the chicken, cover and simmer for 30 minutes.

5. After the water becomes less, add 2 tablespoons of bean paste, 1 tablespoon of chili oil, 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, quickly stir-fry evenly with mu, and add an appropriate amount of water! or stock, cover the chicken, cover and simmer for 30 minutes.

6. When the chicken is cooked, add side dishes, and my family is konjac and potato wedges. The firewood turkeys here in Guizhou all have konjac.

7. Finally, when the side dishes are cooked, turn off the heat, and serve with some chives before cooking. A delicious wood-fired turkey would have been fine.

The production method and ingredients of firewood annihilation chicken are as follows:

Tools Ingredients: Native rooster, pork belly, corn tortillas, konjac, onion, shiitake mushroom, large fungus, red bell pepper, local green pepper, spring water, monosodium glutamate, chicken essence, sesame oil.

1. Clean the pot, turn on medium heat, and add 3 taels of cooked oil.

2. Stir-fry the chicken pieces and pork belly directly and stir-fry for 5 minutes.

3. After that, add white wine, rock sugar, pepper noodles, garlic, ginger, cumin, cinnamon, kaempfera, star anise, bay leaves, and peppercorns, and then continue to stir-fry until the chicken is crispy yellow and the meat is dry.

4. After stir-frying the fragrance and color, add 3 taels of spring water, and then add side dishes, konjac, onion, shiitake mushrooms, celery, fungus, red bell pepper, and local green pepper.

5. Prepare the stupid corn paste and spread the corn paste around the pot.

6. When the pot is boiled until the water of the spring water is naturally dried to one-third, add monosodium glutamate, chicken essence and sesame oil, and you can get out of the pot.

Ingredients for firewood turkey.

Half a rooster, 2 sprouts of ginger, cooking wine, appropriate amount of salt, appropriate amount of pork belly, about 250 grams of bean paste, appropriate amount of garlic, 5 pieces of ginger, 3 sprouts, green and red two wattle strips, a few oils, appropriate amount of rock sugar, a dozen dried peppers, a handful of peppercorns, a few fresh shiitake mushrooms, a few lettuce (cucumbers), 2 fresh peppercorns, 1 handful of salt.

Steps to make a firewood turkey.

Step 1: Wash the rooster, drain it, cut it into small pieces, and prepare it with crushed ginger, cooking wine, and a small amount of salt;

Step 2: Wash and drain the pork belly (about half a chicken with half a catty) and cut into small pieces;

Step 3: Chop the bean paste, cut the garlic into large pieces (just peel the garlic), break the old ginger, and slice the ginger;

Step 4: Cut the side dishes into strips or pieces (cucumbers, lettuce, fresh mushrooms, taro are at will), and cut the green and red vitex strips into circles;

Step 5: Under the hot oil, the pork belly dices are forced out of the oil until the diced pork is dried and discolored, and the oil is drained and set aside; Step 6: Stir-fry the chicken pieces and an appropriate amount of rock sugar in the base oil, and steam the water until the chicken shrinks and changes color, and the chicken skin is oily, and the oil is drained;

Step 7 Bottom oil in turn bean paste, dried chili, peppercorns, garlic, ginger, ginger slices to fry out the fragrance, pour in the chicken pieces, diced pork belly over medium heat and stir-fry until the fragrance is rich, the bottom oil is red and bright boiling, pour in an appropriate amount of water (just past the chicken) boil, add mushrooms (if there is any) or taro (if there is, add more water with taro) boil until the side dish is ripe, add lettuce or cucumber to break off, add green and red pepper (if there is fresh pepper can be added) cut off, adjust the salt taste, and get out of the pot;

I'm glad I can help you with your questions

1. Wash the required materials and set aside.

2. Put the prepared green onions and chicken in a bowl, add the pepper noodles and stir.

3. Put some salt in a bowl and stir well.

4. Dice the pork belly, slice the ginger and add sugar.

5. Cut the mushrooms and lettuce into strips.

6. Cut the green and red peppers into gardeners and the green onions into sections.

7. Finely chop the peppercorns, wash the dried chilies, and slice the garlic and ginger.

8. Heat the oil and add the ginger slices.

9. Put the pork belly and sugar into the pot and make it slightly yellow.

10. Pour the chicken into the pot and stir-fry, add cooking wine, drain the meat when it turns yellow, and set aside.

11. Put the watercress, ginger, green onion, garlic and peppercorns. Put the dried chili peppers in the pan and sauté until fragrant.

12. Put the chicken and pork belly into the pot and stir-fry, pour into a small bowl to sleep, cover and cook for about four minutes.

13. Add shiitake mushrooms, lettuce, green and red peppers in turn, stir-fry and add salt and chicken essence, and remove from the pot.

14. Freshly baked wood-fired turkey.

I hope mine can help you

First prepare the ingredients: 2 local chickens, 400 grams of rapeseed oil, 50 grams of red pickled peppers, 40 grams of garlic sprouts, 40 grams of ginger slices, 70 grams of fish hot sauce (400 grams of red dates, 300 grams of dried shiitake mushrooms, 300 grams of dried fish, 1200 grams of salad oil, 200 grams of minced ginger, 200 grams of chopped green onions, 2000 grams of Pixian bean paste, 500 grams of chili sauce, appropriate amount of mushroom powder, appropriate amount of dried fish powder), 300 grams of raw peanut kernels, 80 grams of garlic cloves, 800 grams of raw potato pieces, 700 grams of green beans, 70 grams of green pepper rings, 50 grams of chopped chives.

Preparation of firewood turkey:

First of all, the native chicken is slaughtered, the hair and internal organs are removed, the blood is washed away, and it is cut into pieces for later use.

Pour lettuce oil into the pot, boil until it is 50% hot, add the chicken pieces and stir-fry over low heat until the skin is golden, add red pickled pepper segments, garlic sprouts, ginger slices, then add fish spicy sauce and fry until the chicken pieces are colored, add water to soak the chicken nuggets, then add raw peanuts and garlic cloves to boil over high heat, then turn to low heat and cook for 30 minutes, turn off the heat and set aside.

Then pour raw potato pieces and green bean segments into the chicken pieces, cook for 10 minutes on medium heat until flavorful, sprinkle in green pepper rings, chopped chives and turn evenly, so that the firewood turkey is ready.

<> ingredients: 1 cup coarse salt, 1/2 cup brown sugar, 400cc vegetable stock, 2 teaspoons pepper, 4 slices of ginger, 4000cc of water, 1 onion, 1 apple, appropriate amount of carrots, 10 garlic heads, appropriate amount of tomatoes, appropriate amount of celery, half an apple, half an onion, 6 bay leaves, 4 rosemary, 2 tablespoons of Italian spices, 2 teaspoons of red pepper powder, appropriate amount of olive oil, appropriate amount of cream, half a small amount of onion, appropriate amount of celery, appropriate amount of carrot, appropriate amount of bacon, 5 garlic slices, appropriate amount of Brazilian mileage, appropriate amount of celery, appropriate amount of carrots, 350g of cranberries, 1 cup of sugar, 2 teaspoons of lemon juice, 2 teaspoons of lemon peel, half a cup of water.

1. To stew the vegetable stock, put all the vegetable stock ingredients into the pot and simmer for 1 hour over medium heat until the vegetables are rotten like puree.

2. Mix the boiled vegetable stock with all the marinades and let it cool.

3. Wash the de-iced turkey and soak it in the marinade soup, and refrigerate it for 24 hours, of which please turn it 2 3 times. The chicken will be juicy and tender after a long time, and at the same time, please mix all the ingredients of the spices well and put it in the refrigerator for later use.

4. Drain the marinated chicken slightly, coat it with mixed spices and marinate for more than 1 hour, it is recommended that the spices be mixed the day before so that it can be fully mixed with the oil, so that the fragrance is easier to come out.

5. Stir-fry the filling material with cream and fill it into the chicken's belly, 8 minutes full, and then tie the chicken with a thread to prevent the material from falling out.

6. Coat spice oil (oil + rosemary + Italian spice + bay leaf) again to increase the aroma, and spread full of bacon on top of the chicken.

7. Preheat the oven to 350 degrees, cut the celery and carrots on the bottom of the clever talk and sprinkle them with the bottom of the brazil, put the chicken on top, cover it with tin foil and bake it for 2 hours.

8. Make cranberry jam, eat it with turkey, put all the cranberry sauce ingredients in the pot, cook over medium heat until thick, then turn off the heat and put it in the refrigerator (it can be kept for up to 3 days).