How to cook garlic roast chicken in Sichuan cuisine

Ingredients for roasted chicken with garlic:

1 raw chicken, some garlic, a little ginger.

How to cook chicken with garlic:

1. Heat the pot, do not put oil, first stir-fry the chicken pieces to make it slightly watery and force out the grease 2, shovel up after the chicken changes color 3, restart the pot, put oil, stir-fry ginger slices and garlic white part 4, then put in the chicken, stir-fry, add salt, dark soy sauce, light soy sauce, wine, sugar, stir-fry well 5, add water parallel to the chicken, cover the pot and simmer 6, after the meat is stewed thoroughly, you can first taste whether a piece of meat is the kind you like, and the taste can be adjusted again 7, sprinkle some sauce, and then put the garlic leaves in, stir-fry evenly.

Tip: Garlic leaves should be put later, otherwise they will burn yellow; The sauce has a slightly sour taste, which makes the meat less greasy to eat, so if you don't have it, you can leave it out.

Sichuan cuisine generally does not use garlic to roast chicken, if you really want to use garlic, you can provide you with an improved garlic method of roasting chicken: chicken diced. Slice the ginger and garlic, mince the green onion, and cut the dried chili pepper into sections.

Heat the oil in the pot until it is 5 hot, pour in the bean paste, and when it is about to dry, add ginger slices, garlic slices, star anise, kaempfer, dried chili pepper and Sichuan pepper, stir-fry until fragrant, and pour in the chicken pieces. After the chicken pieces are fried until they change color, drizzle with a little soy sauce to color. Then add salt and sugar, stir-fry for a while, add water to bring to a boil and pour in the whole garlic.

Bring to a boil over high heat and change to low heat, slowly boil until the garlic is soft, then use high heat to collect the juice, sprinkle chopped green onions, remove from the pot, and put on a plate.

Soak the chicken pieces in water for an hour, then add garlic, soy sauce, salt, and monosodium glutamate and marinate for 15 minutes. Heat the oil, fry the chicken pieces until they change color, add water and garlic cloves, salt, monosodium glutamate, cinnamon, spices, and simmer for half an hour.

First chop the green onions, ginger and garlic and set aside, then cut the chicken into small pieces and add starch to marinate, then pour the chicken into the pot and fry over low heat, add seasonings at the same time, and finally fry on high heat for 3 minutes.

First of all, the chicken is marinated, and after marinating for half an hour, some Sichuan vegetables and chili peppers are added to the inside of the chicken, and then steamed after half an hour of marinating.

Chicken wings are very beneficial to developing children, and the wings contain a lot of vitamin A, far more than green peppers. It is necessary for vision, growth, epithelial tissue and bone development. Today's method is to use garlic to burn, and after cooking, it has a strong garlic aroma and is very delicious.

Garlic roasted chicken wings in the recipe.

Step 1

Peel a head of garlic and mince it in a food processor.

Step 1

Wash the chicken wings with a knife and make two cuts on the back to make them more flavorful.

Step 1

Heat the oil in a pan and stir the garlic until golden brown.

Step 1

Add the chicken wings and stir-fry.

Step 1

Add the cooking wine and dark soy sauce.

Step 1

Pour in a bowl of water, cover and simmer for 20 minutes.

Step 1

Finally, add salt to taste.

Step 1

Then thicken with water starch.

Picture of the finished product in the garlic-roasted chicken wings.

<> cooking tips in garlic grilled chicken wings.

Tips:

Patients with hot boils, high blood pressure, high blood lipids, cholecystitis, and cholelithiasis should not eat.

<> the main ingredient. Chicken nuggets to taste.

Garlic to taste. Accessories.

Salt to taste. Rock sugar to taste.

Appropriate amount of monosodium glutamate. Cinnamon to taste.

Chives to taste. <>

1. Raw materials. <>

2. Don't crush the garlic when it's scattered. Peeling is recommended.

3. Heat a pan with cold oil and cinnamon.

4. Pour in the garlic and stir until fragrant.

5. Pour in the chicken pieces and stir-fry.

6. Stir-fry repeatedly until the chicken skin is oily.

7. Add rock sugar.

8. Add soy sauce to tone.

9. Add water and spread over the chicken pieces.

10. Bring to a boil over high heat and simmer over low heat.

11. Cut the chives into sections.

12. Drain the soup and pour in the chives and remove from the pot.

13. a finished product.

Materials:

Fresh chicken gizzards, 1 handful of millet pepper, 4-5 cloves of garlic, 10 Sichuan peppercorns, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of soy sauce, appropriate amount of starch coarsely grinded.

Method

1.After the chicken gizzard is bought, it is carefully cleaned repeatedly and carefully scraped with a knife to remove the remaining yellow impurities on the inner layer, and then cut into thin slices, plus a little salt and an appropriate amount of starch to taste; Cut the green and red peppers into pieces about the length of a knuckle and slice the garlic for later use;

2.Boil a pot of water, then add a little cooking wine, blanch the chicken gizzards, wait until the water boils again, remove the chicken gizzards, and rinse them with running water;

3.Heat the bottom oil in a wok, and pour in garlic slices, chili pepper segments, and peppercorns when it is about 5 percent hot;

4.When the garlic slices begin to change color and the skin of the chili pepper begins to wrinkle, turn it into a high heat, quickly pour in the chicken gizzards that have been drained and drained Shuiyan Zhidoufen, add a spoonful of salt, half a spoon of sugar, a spoonful of soy sauce, and an appropriate amount of chicken essence, and quickly stir-fry to color.

Tips

This dish must be fried on high heat to be delicious, so the chicken gizzard should be blanched in advance, and then fried in the pot after being raw, so that the taste is delicious and there is no peculiar smell; You can add an appropriate amount of cooking wine, add an appropriate amount of ginger slices and green onions to the blanched water, which are all good ways to remove the fish; This dish will go well with millet peppers, if you can't eat too spicy, you can use ordinary green peppers instead; Adding the right amount of soy sauce will not only make the color more attractive and appetizing, but most importantly, the slightly stronger flavor will effectively dilute the offal smell of the internal organs;

Garlic Sichuan chicken gizzard.

Garlic Sichuan Chicken Gizzard is a delicacy, ingredients: half a pound of fresh chicken gizzard, a handful of millet pepper, 4-5 cloves of garlic, about 10 Sichuan peppercorns, salt, sugar, chicken essence, soy sauce, Kono starch, etc. This dish is fragrant, charred on the outside and tender on the inside, juicy, moderately sour and spicy, and has a unique flavor.

Seasoning: salt, sugar, chicken essence, soy sauce, etc.

Ingredients: half a kilogram of fresh chicken gizzards, a handful of millet pepper, 4-5 cloves of garlic, about 10 Sichuan peppercorns, salt, sugar, chicken essence, soy sauce, and starch.

Cut the green and red peppers into pieces about the length of a knuckle and slice the garlic for later use;

2. Boil a pot of water, then add a little cooking wine, blanch the chicken gizzards, wait until the water boils again, remove the chicken gizzards, and rinse them with running water;

3. Heat the bottom oil in a wok, and pour in garlic slices, chili pepper segments, and peppercorns when it is about 5 percent hot;

4. When the garlic slices begin to change color and the skin of the chili pepper begins to wrinkle, turn it into a high heat, quickly pour in the drained chicken gizzards, add a spoonful of salt, half a spoon of sugar, a spoonful of soy sauce, and an appropriate amount of chicken essence, and quickly stir-fry and color;

This dish must be fried on high heat to be delicious, so the chicken gizzard should be blanched in advance, and then fried in the pot after being raw, so that the taste is delicious and there is no peculiar smell;

You can add an appropriate amount of cooking wine, add an appropriate amount of ginger slices and green onions to the blanched water, which are all good ways to remove the fish;

This dish will go well with millet peppers, if you can't eat Da Nian Lu too spicy, you can use ordinary green peppers instead;

Adding the right amount of soy sauce will not only make the color more attractive and appetizing, but most importantly, the slightly stronger flavor will effectively dilute the offal smell of the internal organs;

Chicken gizzards seem to be a regular occurrence in our lives, and they are basically an all-rounder ingredient. But do you know it? The chicken gizzard is the stomach of the chicken (that is, the gizzard, the chicken liver, the gold in the chicken), the stomach of the poultry is divided into the muscular stomach and the glandular stomach, the glandular stomach is smaller and secretes gastric juice, and the muscular stomach is larger and the meat is thicker and responsible for storing and grinding food!

Gizzard refers to the muscular stomach! So what kind of surprise will it bring to us in this delicacy? Okay, let's take a look at how to make this delicious dish.

1. Material preparation:

Ingredients: half a kilogram of fresh chicken gizzards, a handful of millet pepper, 4-5 cloves of garlic, about 10 peppercorns, salt, sugar, chicken essence, soy sauce, starch.

Second, the specific approach:

1.Preparation. 2.After the chicken gizzard is bought, it is carefully cleaned repeatedly and carefully scraped with a knife to remove the remaining yellow impurities on the inner layer, and then cut into thin slices, plus a little salt and an appropriate amount of starch to taste; Cut the green and red peppers into pieces about the length of a knuckle and slice the garlic for later use;

3.Boil a pot of water, then add a little cooking wine, blanch the chicken gizzards, wait until the water boils again, remove the chicken gizzards, and rinse them with running water.

4.Heat the bottom oil in a wok, and pour in garlic slices, chili pepper segments, and peppercorns when it is about 5 percent hot;

5.When the garlic and flakes begin to change color and the skin of the chili pepper begins to wrinkle, turn the heat to high and quickly pour in the drained chicken gizzards.

6.Add a spoonful of salt, half a spoon of sugar, a spoonful of soy sauce, and an appropriate amount of chicken essence, and quickly stir-fry to color.

Oops, I accidentally said so much, our delicious food can't wait for the host to taste, just smell the taste, there is only one feeling, that is really fragrant! The burst of aroma, the gluttonous worms in Gou's stomach are screaming, haha. Needless to say, what are you waiting for with such a delicacy?

Whether you are entertaining guests or enjoying it yourself, it is a good choice.

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Ingredients: half a kilogram of fresh chicken gizzards, a handful of millet pepper, 4-5 cloves of garlic, about 10 Sichuan peppercorns, salt, sugar, chicken essence, soy sauce, and starch.

Method: garlic Sichuan flavor chicken gizzard.

1. After buying the chicken gizzard, wash it carefully and repeatedly, scrape off the remaining yellow impurities on the inner layer with a knife, and then cut it into thin slices, add a little salt and an appropriate amount of starch to taste; Cut the green and red peppers into pieces about the length of a knuckle and slice the garlic for later use; 2. Boil a pot of water, then add a little cooking wine, blanch the chicken gizzards, wait until the water boils again, remove the chicken gizzards, and rinse them with running water; 3. Heat the bottom oil in a wok, and pour in garlic slices, chili pepper segments, and peppercorns when it is about 5 percent hot; 4. When the garlic slices begin to change color and the skin of the pepper begins to wrinkle, turn it into a high heat, quickly pour in the drained chicken gizzards, add a spoonful of salt, half a spoonful of sugar, a spoonful of soy sauce, and an appropriate amount of chicken essence, and quickly stir-fry for color.

Cue: garlic and Sichuan-flavored chicken gizzards.

To make garlic and Sichuan-flavored chicken gizzards, this dish must be fried on high heat to be delicious, so the chicken gizzards should be blanched in advance and then fried in the pot after being raw, so that the taste is delicious and there is no peculiar smell; You can add an appropriate amount of cooking wine, add an appropriate amount of ginger slices and green onions to the blanched water, which are all good ways to remove the fish; This dish will go well with millet peppers, if you can't eat too spicy, you can use ordinary green peppers instead; Adding the right amount of soy sauce will not only make the color more attractive and appetizing, but most importantly, the slightly stronger flavor will effectively dilute the offal smell of the internal organs;

Ingredients: Fresh chicken gizzards.

Jin auxiliary millet pepper.

1 handful of garlic. 4-5 petals.

10 peppercorns with salt to taste.

Sugar to taste. Appropriate amount of chicken bouillon.

Soy sauce to taste. Starch to taste.

Step 1After the chicken gizzard is bought, it is carefully cleaned repeatedly and carefully scraped with a knife to remove the remaining yellow impurities on the inner layer, and then cut into thin slices, plus a little salt and an appropriate amount of starch to taste;

Cut the green and red peppers into pieces about the length of a knuckle and slice the garlic for later use;

2.Boil a pot of water, then add a little cooking wine, blanch the chicken gizzards, wait until the water boils again, remove the chicken gizzards, and rinse them with running water.

3.Heat the bottom oil in a wok, and pour in garlic slices, chili pepper segments, and peppercorns when it is about 5 percent hot;

4.When the garlic slices begin to change color and the skin of the chili pepper begins to wrinkle, turn to high heat, quickly pour in the drained chicken gizzards, add a spoonful of salt, half a spoonful of sugar, a spoonful of soy sauce, an appropriate amount of chicken essence, and quickly stir-fry to color.