How to make the chicken in the pot delicious, what tricks must be mastered?

The form of the pot and the iron pot in the Northeast region have the same magic, are the best in the traditional way of life in the countryside, burning firewood for heating, stewing a cooking method with a large iron pot, a family stews a pot of vegetables, and then sticks a circle of cakes, vegetables and staple foods are there, unlike the current time is not long to fry a few dishes to eat, the early form of dining is a big pot stew, any dish is stewed in a pot, but also limited by economic conditions.

It is the cooking of the chicken in the ground pot, and the conditional firewood iron pot is the best. First fry the green onions, ginger, garlic and peppercorns into the pot to bring out the fragrance, then add the chicken pieces, put in cooking wine, soy sauce, sugar, salt and other condiments to taste, stir-fry the chicken pieces until golden, add fresh soup potatoes, after the fresh soup is boiled, paste the cake in the circle of the pot, simmer for half an hour over medium heat, and then enjoy it out of the pot.

Take the dough you have just made and cut it into small pieces, then cut each piece into a small ball. Step 8: Put the balls in a bowl and pour water to let them absorb the water, which will be softer. Add some salt to the chicken to taste.

In the ninth step, take out the small dough from the water and roll it out into a circle. Paste them one by one on the sides of the pot so that half of the dough is in the soup and half is on top. Add the green peppers, and the garlic that was fished out before should also be added.

The supporting role of the pot chicken is the dead noodle cake, the surface of the cake is crispy and fragrant, a bite and tendon, it is called "oh cake" in Xuzhou folk, it is very vivid, the cake is contaminated with the fragrance of chicken soup, it is very tasty, the chicken fragrance is incomparable, after being plated, it is a quite down-to-earth dish.

<> Finally, pour the chicken and the soup into the pot, then simmer over low heat for 15 minutes (the chicken is already rotten at this time), then knead the dough that has been lived in advance into a small dough, press it into slices and stick it on top of the chicken in the pot, continue to simmer for a minute (at this time, the soup of the chicken in the pot has become thick), and then you can eat it out of the pot.

Add oil to the pot Add chili pepper and stir-fry until fragrant, add green onions, ginger and garlic and stir-fry until fragrant, add chicken and stir-fry for 30 seconds, add cooking wine, light soy sauce, oyster sauce Add some dark soy sauce to adjust the color, continue to stir-fry until the chicken changes color and fragrance, add boiling water Finish the chicken, add an appropriate amount of salt, star anise, cover and simmer for 10 minutes.

If we want to make pot chicken, we must first prepare a three-yellow chicken, half an eggplant, a small handful of sweet potato vermicelli, a pound of flour, a little green onion, ginger and garlic, ten peppercorns, two star anise, an appropriate amount of dried chili, three grams of light soy sauce, three or two drops of soy sauce, five grams of oyster sauce, fifteen grams of cooking wine, five grams of bean paste, and one gram of salt. Stir-fry over medium heat until red oily, then add the blanched chicken pieces and stir-fry a few times, add water, and finally pour the chicken and soup into the pot, and then simmer over low heat for 15 minutes, so that a delicious chicken in the pot is complete.

First, add water to the flour to make a smooth dough, cover it with plastic wrap and set it aside to rise. The purpose of proofing is to make the cake taste better. The chicken is boiled in cold water with cooking wine, and the cooking time must be long.

If it feels too fishy, you can add salt and white vinegar, which can play a good role in removing the dirt on the surface of the cold water rinse.

As long as the seasoning is well matched, the ground pot chicken will be very delicious. The trick is to mix the sauce in advance, and before putting the chicken in the pot, apply the sauce all over the chicken and then cook it.

Soak the small dough in water in advance so that it will not stick to your hands when it is made into flakes in the later stage, and at the same time, it will be easier to handle later. As for how to make flakes, it is not difficult to first put the dough on the front of the palm of the middle finger, and the other hand presses the dough to stretch the back of the palm, repeat several times, and press the dough into a long oval to achieve the effect of uniform thickness, very thin but complete and not rotten.

The chicken in the pot is cooked like this, delicious and simple:

Tools Ingredients: chicken, green onions, ginger slices, cooking wine, and staring pot, oil, fatty meat, garlic cloves, Sichuan pepper, star anise, bay leaves, red peppers, light soy sauce, soy sauce, thirteen spices, white pepper, water, cakes.

1. After washing the chicken, cut it all into pieces and put it in the pot.

2. After the chicken pieces are cut, blanch them directly in a pot of cold water, add green onions and ginger slices when cooking, and then add cooking wine to remove the fishy smell.

3. When blanching the chicken, do not cover the pot, boil on high heat and cook for about 2 minutes to turn off the heat. Then take out the chicken nuggets in water, rinse them with water a few more times, rinse the chicken nuggets and drain the water for later use.

4. Pour oil into the pot, pour the cut fat into it when the oil is slightly hot, and slowly boil the oil. If you have boiled lard at home, you can use lard directly.

5. When the oil residue is boiled out, add ginger slices and fry the ginger until slightly charred. Then add green onions, garlic cloves, and then add Sichuan pepper, star anise, bay leaves and red pepper to stir-fry the fragrance inside.

6. Pour the drained chicken pieces into it and stir-fry, then add cooking wine to remove the fishy smell. After the water in the chicken pieces is dry, add an appropriate amount of light soy sauce and a small amount of soy sauce and stir-fry evenly.

7. Come down and add boiling water to the pot, just enough to submerge the chicken nuggets.

8. Then add a spoonful of thirteen spices, a spoonful of white pepper, and then add a few pieces of rock sugar and stir; Cover the pot and simmer over medium-low heat for half an hour.

9. After half an hour, add salt to the pot to taste, and finally simmer the soup in the pot until thick, add green and red peppers and fry until it is broken, and put ready-made cakes around it to turn off the heat.

First of all, cut the chicken and marinate for 10 minutes, cut the green bamboo shoots into pieces, put oil in the pot and stir-fry until fragrant, pour in the chicken, soy sauce, green bamboo shoots, water, salt and boil over high heat, the flour is synthesized into dough, make long noodles, and then stick it on the side of the pot, stew for 1 hour and the delicious pot chicken is ready, the specific method is as follows:

Ingredients: half an old hen, 2 green bamboo shoots, 2 bowls of flour, appropriate amount of green onion, appropriate amount of red pepper, appropriate amount of garlic, appropriate amount of ginger.

1. Wash the chicken, cut it into pieces, and marinate it in cooking wine for 10 minutes.

2. Peel the green bamboo shoots, wash them, and cut them into hob pieces for later use.

3. Chop the green onion, ginger, garlic and red pepper finely and set aside.

4. Heat the pot and pour the oil, and fry the chives, ginger, garlic and red peppers.

5. Add the chicken and stir-fry.

6. Stir-fry the chicken for about 3 minutes, pour the soy sauce and continue to stir-fry.

7. Add green bamboo shoots, 2 bowls of water, 2 tablespoons of salt, cover the pot and bring to a boil.

8. Mix the flour into a dough.

9. Make long noodles.

10. When the pot is boiling, you can put the dough cake on the side of the pot and simmer for 1 hour over medium heat.

11. That's it.

Notes:The cooking wine has already been put in when marinating, so there is no need to add cooking wine again when it is burned.

Ingredients: chicken, eggplant, sweet potato vermicelli, flour, green onion, ginger, Sichuan pepper, star anise, dried chili, light soy sauce, soy sauce, oyster sauce, cooking wine, salt. 1. Add flour and water to make a smooth dough, cover with plastic wrap and let it rise aside; 2. Add cooking wine to the chicken pot under cold water, blanch the blood foam, remove and rinse it, control the water and set aside; 3. Green onion, ginger, dried chili, Sichuan pepper, star anise; 4. Heat the oil and stir-fry the ingredients until fragrant; 5. Stir-fry the chicken; 6. Add salt, light soy sauce, soy sauce and oyster sauce.

Stir-fry on high heat for a while; 7. Add water to the pot, add more water after foaming the chicken (the vermicelli absorbs water very much), and add the sweet potato vermicelli after boiling the water for 5 minutes; 8. Peel the eggplant and tear it into long strips; 9. Put the torn eggplant in the pot and cook over medium heat for 5 minutes; 10. Add water to a small basin with dough (the dough is not sticky);

11. Twist off a small piece of dough and slap it into such a small cake with both hands; 12. Paste a circle of small cakes, cover the pot and continue to simmer for 10 minutes;

13. Turn off the heat and sprinkle some garlic sprouts to make it fresh.

In the production of pot chicken, it is not only necessary to put the daily dark soy sauce, light soy sauce and other seasonings, but also add sweet noodle sauce, so the sauce is full of flavor, salty and sweet, and very delicious.

A round pepper, a potato, a green onion segment, ginger slices, garlic cloves, star anise, sesame pepper, ginger, a small amount of vegetable oil, rice wine, light soy sauce, dark soy sauce, sugar, salt, sweet paste, 300 grams of wheat flour, water.

Add an appropriate amount of water to 300 grams of white flour, cover the fresh-keeping bag after kneading into a dough, and let the dough rise for 20min, so that the dough will become softer and smoother. Using the dough to rest the concrete, clean the three yellow chickens and cut them into pieces.

Bring water to a boil in a stir-fry pot, pour in the black pepper chicken pieces, and squeeze the water for 3min, so as to remove the blood foam. Blanch the black pepper chicken pieces and set aside, peel and slice the potatoes; Remove the seeds from the bell pepper and cut into strips. Then change a small amount of dark soy sauce, 2 stir-fried spoons of light soy sauce, a spoonful of sugar, and a small amount of salt to make the sauce, and mix well.

Green onion ginger slices and garlic cloves also need to be prepared, garlic does not need to be cut, the whole clove is fine, and then prepare a small amount of pepper, star anise and ginger in advance. Knead the dough into strips, cut the small bun skin evenly, then knead it into a small dough, soak it in water, and then stick it on the edge of the stir-fry pot in the future, the bottom edge is not easy to paste, and the taste is delicious.

In a boiling pot, add green onions, ginger slices, garlic cloves and spices to stir-fry until fragrant, then add black pepper chicken pieces and a large spoonful of rice wine. After pouring in the sauce, add two stir-fry spoons of sweet noodle sauce, it should be noted here that a little salt can be added to the sauce at the beginning, and there is no need to add it in the case of simmering in the future, because the sweet noodle sauce is also more salty.

Add uncooked water and simmer for 5 minutes. Then put in the potato strips and simmer for seven or eight minutes again, at this moment the juice is about halfway down, and you can put it in the cake. The dough that absorbs enough water has good plasticity and is very easy to stretch out into an oval shape.

Place the cake on the edge of the pan, cover and simmer for another 10 minutes. After putting in the cake, you need to observe the situation anytime and anywhere, and when simmering for five minutes, put in the round pepper section, stir-fry evenly, and don't collect the juice too dry to avoid sticking to the bottom. When the pan is cooked, spread the cakes around the edge of the plate, and pour in the middle of the stewed chicken cubes, moving the wooden chopsticks

After the chicken is washed, the potatoes are cut into pieces, put oil in the pot, after the oil is heated, add star anise, cinnamon, peppercorns, ginger and stir-fry evenly, add chicken and garlic and stir-fry, fry for a while, wait for the chicken to change color, then add a little bean paste, cooking wine, salt light soy sauce, spicy fresh chicken essence stir-fry, add an appropriate amount of boiling water, start to simmer, and wait for the chicken to be medium-cooked, add potatoes, and then continue to stir-fry, at this time start to mix the noodles, make the noodles into cakes and stick them on the edge of the pot, cover the lid and stuff for a while, Wait until the nose is ripe.

Cut the chicken into small pieces, add salt to the flour, pour in water, knead into a dough, let it rise for ten minutes and then soak it in cold water for ten minutes, put the green onions, ginger and garlic star anise in the oil pan, fry the cinnamon to make it fragrant, then pour in the chicken pieces and fry until it changes color, then pour in half a bowl of water, add light soy sauce, dark soy sauce, oyster sauce, rock sugar, cooking wine, cook for 30 minutes, and then pull the soaked small noodle balls into round cakes, put them in a pot and simmer for ten minutes.

You can choose to stir-fry over low heat, and you must add some chopped green onions and soy sauce before stir-frying, and stuff them directly into the belly of the chicken.

1. Ingredients: 3 cloves of garlic, 1 piece of ginger, 1 green onion, 3 small red peppers, 1 green pepper, 1 red pepper, 1 chicken, 1 star anise, 2 bowls of flour.

Seasoning: 1 tablespoon oil, 1 tablespoon sweet paste, 1 teaspoon salt.

2. Method: 1) Peel and wash the garlic and ginger, and slice them; Wash the green onion and small red pepper and cut into sections.

2) Wash the green and red peppers and cut them into cubes; Wash the chicken, cut it into pieces, blanch it in a pot of boiling water, skim off the foam, remove it and dissolve it.

3) Pour 1 tablespoon of oil into the pot, add green onion, ginger, red pepper, star anise, sweet noodle sauce, and stir-fry until fragrant.

4) Put in the blanched chicken sedan car, stir-fry over high heat, add water until the chicken pieces are submerged, boil over high heat, and then turn to low heat and simmer.

5) Pour flour into the basin, add water, knead well into a smooth dough, and divide into evenly sized dough.

6) Flatten the dough by hand and knead it into a dough with uniform thickness.

7) Place the dough cake on the sides of the pan, soak half of it in the chicken broth, until the soup is thick, and remove it with a spatula.

8) Put garlic slices and green and red peppers in the pot, stir-fry evenly.

9) Add salt to taste, and reduce the juice over high heat.

How to make ground pot chicken? Come and get it

Material: Main material.

1 chai chicken. Adjunct buckwheat.

noodles) 150 grams.

150 grams of flour.

1 potato. 3 dried shiitake mushrooms.

Seasoning salad oil.

Salt in moderation. Appropriate amount of soy sauce, appropriate amount of green onions.

Ginger to taste, garlic to taste.

Appropriate amount of star anise. Peppercorns to taste.

Dried chili peppers to taste.

A pinch of cooking wine. Appropriate amount of sugar, appropriate amount of water.

How to cook the chicken in moderation.

1.Handle the chicken, wash it, remove the chicken head and chicken pp, chop it into pieces, and cut the mushrooms and potatoes into cubes for later useHeat the pan with oil, and the oil should be a little more, so that it is fragrant.

3.Add green onions, ginger, garlic, star anise, Sichuan pepper, and dried chili peppers to stir up the fragrance 4Then add the chicken pieces, and add cooking wine, soy sauce, sugar, and salt to taste 5After stir-frying until fragrant, add the mushroom cubes and stir-fry slightly.

6.Pour in the water that has not been covered with chicken pieces, add potatoes, bring to a boil over high heat, change to medium heat and simmer for 7We can make noodles in this time, and I made buckwheat cakes and wheat cakesYou don't need baking powder, you can make dead dough cakes.

9.For good noodles, the dry humidity should be appropriate, and it is advisable not to stick to your hands.

10.Then divide into small doses.

11.Flatten the dough with your hands and knead it into a moderately thick dough cake of moderate size12Place the pancakes around the pot in turn, and soak half of the pancakes in the broth.13

Cover the pot with a lid and simmer over medium-low heat for another 10 minutes, and the cake is ready to eat when it is cooked15The essence is all on the cake, open the lid of the pot, and the house is full of fragrance.