How to fry a rooster is delicious and home cooked practices, and the practice of frying big roosters

Homemade method of fried rooster:1.Grass roosters are slaughtered, cleaned and drained.

2.The rooster is chopped into small pieces, and the chicken intestines are knotted into small knots.

3.The green onions are knotted, the millet peppers are cut into rings, the ginger is cut into slices, and the garlic is peeled into cloves.

4.Pour vegetable oil into the pot, add peppercorns and stir-fry until fragrant.

5.Add ginger slices, green onion knots, garlic cloves and millet pepper and sauté over low heat until fragrant.

6.Pour in the chicken and stir-fry over high heat until the chicken is white.

7.Cook in dark soy sauce and stir-fry over high heat.

8.Transfer all the ingredients to the casserole, add hot water to cover the chicken pieces, bring to a boil over high heat, then reduce the heat to low and simmer for an hour.

After cooking for an hour, add two tablespoons of salt and continue to simmer for half an hour until the chicken is soft.

Small rooster, green chili, red chili, dark soy sauce, red vinegar, Sichuan pepper, seasoning, garlic slices, green onions.

Procedure steps.

Here's how to do this: stir-fry the chicken cut into sections in hot water, stir-fry it and cool it in cold water. Then heat the oil in the pot, put the sugar to burn, put the green onion, ginger and garlic into the pot, when the oil splashes, put the small rooster, red and green peppers into the pot, stir-fry, put salt, dark soy sauce, red vinegar, pepper and spices.

Stir-fry over high heat for a few minutes for 10 minutes.

Boy rooster, half a green garlic, appropriate amount of ginger and garlic, appropriate amount of Sichuan pepper, appropriate amount of red pepper segments, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, a little monosodium glutamate, a little salty salt, a little.

1.Half a. 2.Chop into small pieces, to be smaller.

3.Wash the garlic slightly.

4.Cut the garlic into small pieces.

5.Heat the pan with cold oil, fry the fragrant peppercorns, and then put a little sugar on low heat to fry the sugar color.

6.When the sugar turns brownish-yellow, add the diced chicken and stir-fry.

7.Stir-fry in water, add ginger and garlic slices, light soy sauce, dark soy sauce, salt, and a little oyster sauce.

8.When the chicken is ripe, add the green garlic and monosodium glutamate.

9.Pour a little oil out of the pan and serve.

1. Stir-fry the sugar color to master the heat.

2. The chickens are fresh and tender, the fire should be big, and the hands should be fast.

3. Those who like spicy food can put a large amount of red pepper segments.

660g soil rooster ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of rice wine, appropriate amount of light soy sauce, appropriate amount of garlic, 1 dried chili pepper [1].

1. Seasoning: oil, salt, rock sugar water, rice wine, soy sauce for later use. 2. Shoot loose ginger and set aside.

3. Scatter the garlic and set aside. 4. Small dried peppers. 5. Chicken blood, it has clumped, don't throw away the good things.

6. Wash the chicken, drain it, cut it into pieces, and marinate it with rice wine. 7. Preheat the pot over low heat, pour in the marinated rooster, add light soy sauce, salt, sugar water, and small dried peppers and stir-fry over medium heat. 8. Dry the water, pour in water, cover, bring to a boil over high heat, and simmer over medium-high heat.

9. When the water is almost dry, pour in the chicken blood, don't move, it will naturally condense into black after a while, and when it all turns black, the soup in the pot is already very thick. Turn off the heat and scoop up the chicken pieces with a shovel and put them on a plate. 10. Plate

1Prepare the ingredients 2

Remove the internal organs of the chicken, wash it, and chop it into evenly sized pieces for quick use. Cut the green onion into oblique knife segments, slice the garlic and ginger, cut the Hangzhou pepper into hob segments, and cut the green onion into triangular pieces.

3. Add an appropriate amount of water to a boil and add the chicken pieces.

4. Boil water until it is broken, remove it, rinse off the floating residue and set aside.

5. Add an appropriate amount of cooking oil to the pot and heat it, add 2 star anise, 3 bay leaves, and 3 dried chili peppers and stir-fry.

6. Stir-fry until fragrant.

7Add the chicken pieces and stir-fry.

8Add 5g of cooking wine, 7 bean paste, and 10g of soy sauce

9. Stir-fry evenly.

10Add an appropriate amount of water.

11Add potatoes and other seasonings to a boil.

12. After the chicken pieces and potatoes are soft and rotten, add 150g of green onions and 100g of Hangzhou pepper

13. Stir-fry evenly.

14. Remove from the pan.

The big please, that time is a centipede scene.

A detailed explanation of the homely practice of stir-frying a small rooster.

Tools Raw materials.

More small cocks (1).

Green and red pepper 1

1 dried chili pepper, 1 green onion and ginger

Octagonal 1 Method Steps.

1 8 Step by Step Reading.

First, chop the rooster into small pieces and put it in a basin to wash and set aside.

See 1 image remaining.

2 8 Ginger slices, green and red peppers cut into diamond-shaped pieces, green onions cut into sections for later use 3 8 Heat the pot and add wide oil, when the oil temperature is 6 into the heat, turn to medium heat and fry slowly, this step is to fry the excess water of the chicken nuggets, which is convenient for stir-frying and flavoring, and is also convenient for saving time.

See 1 image remaining.

4 8 Fry until the skin is browned, remove the oil and set aside.

5 8A little base oil is left in the pot, add ginger, star anise, and dried chili peppers, and stir-fry over low heat.

6 8 After the fragrance is stir-fried, add the chicken pieces and stir-fry over high heat. Add a little cooking wine to remove the fishy smell.

See 1 image remaining.

7 8Add an appropriate amount of water, the water can be submerged over the chicken pieces, start seasoning, add an appropriate amount of dark soy sauce, light soy sauce, hoisin sauce, stir-fry evenly. Cover and simmer for 5 minutes to enhance the flavor of the chicken.

See the remaining 2 images.

8 8 Then add the green and red peppers, green onions, and reduce the juice over high heat. Finally, drizzle in a little water starch. Stir-fry evenly and then put on a plate.

See 1 image remaining.

Precautions. Choose a freshly killed rooster, such meat is more delicious.

When frying the chicken nuggets, be sure to use medium-low heat to prevent the chicken nuggets from getting old.

1.First, chop the big rooster into small pieces and put it in a basin to wash and set aside.

2.Slice the ginger, cut the green and red peppers into diamond-shaped pieces, and cut the green onions into sections for later useWhen the pan is heated and the oil temperature is 6 hot, turn to medium heat and fry slowly, this step is to fry the excess water of the chicken nuggets, which is convenient for stir-frying and flavoring, and is also convenient for saving time.

4.Fry until the skin is browned, remove the oil and set aside.

5.With a little base oil left in the pot, add ginger, star anise, and dried chili peppers, and stir-fry over low heat.

6.After the fragrance is stir-fried, add the chicken pieces and stir-fry over high heat. Add a little cooking wine to remove the fishy smell.

7.Add an appropriate amount of water, the water can be submerged over the chicken pieces, start seasoning, add an appropriate amount of dark soy sauce, light soy sauce, hoisin sauce, stir-fry evenly. Cover and simmer for 5 minutes to enhance the flavor of the chicken.

8.Then add the green and red peppers, green onions, and reduce the juice over high heat. Finally, drizzle in a little water starch. Stir-fry evenly and then put on a plate.

Material: Main material.

Half a chicken (native chicken, domesticated).

2 peppers.

Seasoning salt. Appropriate amount of MSG, appropriate amount of green onion.

Ginger to taste, dried chili pepper to taste.

Cooking wine to taste. Appropriate amount of dark soy sauce.

Oyster sauce to taste. Mix the oil to taste.

Carrots to taste.

Appropriate amount of Yuanzhen sugar.

Appropriate amount of shallots.

The practice of spicy roasted little stupid chicken in moderation.

1.Clean up the little stupid chicken.

2.With half a chicken, chop into small pieces.

3.Blanch with water.

4.Prepare chopped green onions. Ginger. Dried chili pepper segments. Pepper. Aniseed. Bay leaf 5Remove the blanched chicken pieces and control the water.

6.Put a little oil in the pan and start to boil the sugar.

7.Light a small fire and watch the sugar slowly turn golden red.

8.Fry the seasoning in Figure 4 until fragrant.

9.Blanch the chicken pieces and stir-fry.

10.Stir-fry for a while to bring out the oil in the chicken skin.

11.Add a little soy sauce to adjust the color.

12.Add cooking wine to remove the smell.

13.At this point, the chicken nuggets are already fried.

14.Add water to a boil over high heat and add some salt.

15.Place in a pressure cooker for 20 minutes.

16.Cut the pepper into cubes and carrots. Slice the shallots.

17.Pour the chicken pieces back into a sauté pan and reduce the juice over high heat.

18.At this time, put the pepper segments. Sliced carrots and shallots.

19.Watch the soup dry and add MSG out of the pot.

1.Cut the purchased rooster into pieces and put it on a plate with boiling water for later use.

2.Prepare dark soy sauce, and then prepare some green onions, ginger, chili peppers, etc.

3.Put oil in an iron pot, stir-fry the green onions and peppers prepared in advance, etc. 4Pour in the rooster and stir-fry.

5.Stir-fry and pour in the dark soy sauce, salt, etc.

6.Continue to sauté as if dry, allowing the oil and salt to soak into the meat.

7.When you feel the flavor of the meat, you can add chicken broth or plain water and cover and cook.

8.When the broth in the pot is almost finished, the meat is almost thorough, and it can be put out of the pot and on the plate.

Remove the rooster's hair, wash it, and cut it into sections. Put it in boiling water and remove the blood, remove it, and set aside. Heat the oil in a pan and add the ginger, garlic and dried chilies.

Fry the sauce in a frying pan and pour in the. Stir-fry evenly to change color. Then add light soy sauce, dark soy sauce, and cooking wine to continue stir-frying.

After stir-frying evenly, add boiling water to cover the chicken. When the water is half dry, sprinkle with a pinch of salt. When there is little water at the bottom of the pot, add a few rock sugars and shake the bottom of the pot until the rock sugar dissolves.

1. Remove the rooster feathers, wash them, and cut them into sections. Put it in boiling water and remove the blood, remove it, and set aside.

2. Heat oil in a pan and add ginger, garlic and dried chilies.

3. Stir up the stir-fry in the oil pan, then pour in the rooster. Stir-fry evenly to change color.

4. Then add light soy sauce, dark soy sauce and cooking wine and continue to stir-fry.

5. After stir-frying evenly, add boiling water to cover the chicken. When the water is half dry, sprinkle with a pinch of salt.

6. When there is little water at the bottom of the pot, add a few rock sugar and shake the bottom of the pot until the rock sugar dissolves.

7. Sprinkle with shallots, remove from the pan and serve.

Choose a small rooster for stir-frying.

1.Stir-fry the chicken cut into sections in hot water, stir-fry and cool in cold water.

2.Then heat the oil in a pot, add sugar to burn, and add green onions, ginger and garlic to the pot.

3.When the oil splashes, put the small rooster and red and green peppers into the pot, 4When stir-frying, add salt, dark soy sauce, red vinegar, Sichuan peppercorns and seasonings.

5.Stir-fry over high heat for 10 minutes and then remove from the pan.

6.This dish is very oily and spicy.

Tips: To eat a small rooster, you have to eat skeleton meat, meat with bones, bones with flavor, tear meat and gnaw bones. The spicy flavor of the dish spreads from the bones to the pool, and the torn bones of the meat have a lingering aftertaste.

First of all, the main ingredient is a small rooster that year, weighing about 2000 grams. The ingredients include 20 grams of rice pepper, 5 grams of dried chili pepper, an appropriate amount of sesame pepper, 10 grams of coriander, a little minced green onion and ginger, and 5 grams of garlic. Seasonings include vegetable oil, salt, monosodium glutamate, cooking wine, cumin powder, white sesame, soy sauce, etc.

Production process: First kill the little rooster and chop it into slightly smaller pieces for later use, cut the rice pepper and dried chili pepper into small pieces, cut the coriander into sections, and pat the garlic loose. Heat the pot and pour the oil, after the oil is hot, fry the chicken pieces until crispy and remove the oil, leave a little bottom oil in the pot, add the sesame pepper, dried chili, white sesame seeds, green onion and ginger to stir-fry until fragrant, and then pour in the fried chicken pieces.

First of all, you can cut it into small pieces, and then blanch it once and add the produced potatoes and some chili peppers to the braised one, when it comes out, the taste is particularly delicious and delicious.

The rooster is marinated in light soy sauce and starch for a period of time, and then shiitake mushrooms and ginger slices are put on it, so that steaming is also very delicious.

Ingredients: potatoes, chicken, cooking wine, oyster sauce, light soy sauce, sugar, water, shallots, salt, oil, ginger, garlic, steamed fish soy sauce. Wash the chicken, chop it into pieces and set aside.

Peel and clean the potatoes, cut into hob pieces, wash off the surface starch, drain and set aside. Heat the pan with cold oil, add ginger and garlic and stir-fry the silver celery, add the chicken and cooking wine and stir-fry until half-cooked. Add the potatoes and salt and stir-fry them until the surface of the potatoes is golden brown.

Ingredients: 2 potatoes, appropriate amount of chicken. Excipients: 1 tablespoon of cooking wine, 1 spoonful of oyster sauce, appropriate amount of light soy sauce, 1 teaspoon of sugar, half a bowl of water, appropriate amount of shallots, appropriate amount of salt, appropriate amount of cooking oil, 3 slices of ginger, appropriate amount of garlic, 1 tablespoon of steamed fish soy sauce.

Wash the chicken, chop it into pieces and set aside.

Peel and clean the potatoes, cut into hob pieces, wash off the surface starch, drain and set aside.

Heat the pan with cold oil, add ginger, stir-fry the garlic until fragrant, add the chicken, and stir-fry the cooking wine until half-cooked.

Add the potatoes and salt and stir-fry them until the surface of the potatoes is golden brown.

Pour light soy sauce, oyster sauce, steamed fish drum oil, sugar, and water into a bowl to make a sauce, pour into a pot, and bring to a boil over high heat. Turn to medium heat and simmer until cooked.

Finally, leave a little bit of the soup, add the shallots and stir-fry well.