How to make the pot chicken, delicious and exquisite, the guests are full of praise when they see it

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.

Xuzhou earthen pot chicken.

Ingredients: half a chicken (the most authentic is a whole chicken) green onions, ginger, garlic, soy sauce, cooking wine, sugar, salt, fresh soup, a little dried chili pepper and potatoes, a little fresh noodles.

Practice:1The noodles should be cooked first, no need to ferment, and the noodles should be properly moist and dry, and it is best not to stick to your hands.

2.The dough should be divided into several small sections, and the size can be the size of a lychee;

3.Gently press the dough with your hands and thin them to the right size and thickness;

4.Peppers, shallots, ginger and garlic are fried in a pan to bring out the aroma.

5.Add chicken pieces, cooking wine, soy sauce, sugar, salt, fresh spicy powder and other seasonings in turn;

6.After sautéing for a while, add the fresh soup and potatoes. After boiling the fresh percolation soup, place the pancakes on the sides of the pan in turn.

7.Cook over medium heat for 10 minutes, then cook the cake.

Suzhou Lingbi pot chicken.

Raw materials: 600 grams of Lingbi pot chicken chai chicken, 300 grams of flour, 80 grams of corn flour, 2 eggs, 15 grams of ginger, 25 grams of garlic, 2 green and red peppers, star anise, Sichuan pepper, refined salt, cooking wine, dark soy sauce, Maggi fresh soy sauce, rich fresh and spicy powder, chicken essence, monosodium glutamate, appropriate amount of broth, 250 grams of refined oil.

Practice:1The main ingredient is wash the chai chicken, cut it into small pieces, add water and bring to a boil for later use.

2.Ingredients: Place the flour and corn flour in a bowl.

Beat the eggs, add a pinch of salt, monosodium glutamate, then mix in an appropriate amount of water and knead into a medium-firm dough. Then, knead the dough into an agent to make the dough. Dip the dough slightly in water to form a pancake, then stick it on the edge of the pan and bake slowly over low heat.

3.In the production of cong rang nian, heat the oil in another slippery pot, stir-fry the ginger slices, garlic, star anise and peppercorns until fragrant, pour in the chicken pieces, cook the rice with cooking wine, stir-fry until the water dries, add the soup, cover the pot and simmer until the soup is thick and the chicken is cooked, add the green and red peppers, add salt, monosodium glutamate, chicken essence, rich fresh spicy powder and fresh soy sauce. After that, add a little dark soy sauce and place it in the pancake pan.

Serve with an alcohol stove (or small clay oven).

Finely chop the green and red peppers and sprinkle them on the chicken pieces before they come out of the pan, one is to decorate, and the other is to enhance the flavor.

1.The chicken should be made with a whole chicken, so that the taste will be better.

2.Blanch the chicken nuggets in a pot under cold water, otherwise the fishy smell in the chicken nuggets will not be removed.

3.This dish can also be served with some of your favorite vegetables, such as lotus root, celery, fungus, etc. Ground pot chicken is a local specialty food, originated in Lunan, northern Jiangsu, Anhui Liang defeated the Han nationality famous dishes, originated in Shandong, Jiangsu, Anhui junction, with a small iron pot, a few pieces of firewood below, cook a pot of vegetables, paste a few pastries, a pot of food, a pot of meals, time-saving and delicious.

Clean the chicken thighs with water first, put an appropriate amount of water in the pot, cool the pot under water, heat slowly, and blanch the chicken thighs to remove the smell. Talk about skin.

Be sure to skim the foam a few times to reduce the fishy smell, blanch with warm water, and the chicken will be elastic. We get out of the pot to burn oil, then count the chicken Honghong meat under the cover of the pot and fry on high heat, fry the water dry, we put in the material head and then fry fragrant, then add soy sauce, add water and simmer the chicken over low heat for 30 minutes, then add the flour and dried beans, divide the noodles into small agents, dip the water on the hands and pull it into a thin cake and stick it to the edge of the pot, cover the lid and then stew for about 8 minutes, we can get out of the pot.

To make the pot of the chicken soup, although it should be boiled well, the base is not the most important, the most important thing is that the chicken tong trembling meat should be selected well, and it should be cut into pieces and marinated into a delicious ( °u° ).

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.

The materials to be prepared are as follows:100 grams of onion, 500 grams of chicken, 7 grams of ginger, 2 grams of garlic, 100 grams of onion, 6 grams of chili pepper, 5 ml of cooking oil, 7 grams of rock sugar, 1 shallot, 2 star anise, 1 gram of Sichuan pepper, 30 grams of Pixian bean paste, 8 grams of light soy sauce, 2 grams of salt.

1. 7g ginger slices.

2. 2g garlic cubes.

3. Cut 100g onion into strips and cut 6g chili pepper into sections.

4. Add oil to the pot, add rock sugar, and stir-fry the syrup over low heat.

5. Put the chicken into the syrup, then add chili, green onion, Sichuan pepper, star anise, garlic, stir-fry evenly, then add Pixian bean paste, light soy sauce, salt and continue to stir-fry.

6. Then add water to the pot, reduce the juice over high heat, pour in the peppers and onions and stir-fry evenly.

7. Finished product.

Summary. Hello dear, the production method of the ground pot chicken is as follows: Ingredients:

750 grams of local chicken, 250 grams of green eggplant with skin (can also be replaced with soil flour skin or wild mountain fern), 12 pieces of dough, 30 grams of rapeseed oil, 15 grams of garlic, diced green onions, and ginger slices, 5 grams of star anise, Sichuan pepper, dried red pepper festival, and chives, 45 grams of homemade sauce, and 3 grams of sesame oil. Method: 1. Slaughter the chicken, cut it into pieces, and soak it in water for 8 minutes; Loosen the green eggplant with the skin with a knife and tear it into large pieces.

2. Put the pot on the heat, heat the rapeseed oil, put the green onion, ginger, star anise, Sichuan pepper, and garlic and stir-fry until fragrant, pour in the chicken pieces and stir-fry, pour the homemade sauce and stir-fry for 5 minutes to taste, add water to cover the chicken pieces, put in the green eggplant, cover the pot, and simmer for 15 minutes over medium heat. 3. Put in the rolled round dough, pour the soup, cover the pot and simmer for 5 minutes, collect the juice, pour sesame oil, put it into the special earthen stove, sprinkle chives, put it on a plate and ignite the alcohol.

Hello dear, the production method of the pot chicken is as follows: ingredients: 750 grams of farmhouse chicken, 250 grams of green eggplant with skin (can also be replaced with potato skin or wild mountain fern), 12 pieces of dough, 30 grams of rapeseed oil, 15 grams of garlic, diced green onions, and ginger slices, 5 grams of star anise, Sichuan pepper, dried red pepper festival, and chives, 45 grams of homemade sauce, and 3 grams of sesame oil.

Method: 1. Slaughter the chicken, cut it into pieces, and soak it in water for 8 minutes; Loosen the green eggplant with the skin with a knife and tear it into large pieces. 2. Put the pot on the heat, heat the rapeseed oil, put the green onion, ginger, star anise, Sichuan pepper, and garlic and stir-fry until fragrant, pour in the chicken pieces and stir-fry, pour the homemade sauce and stir-fry for 5 minutes to taste, add water to cover the chicken pieces, put in the green eggplant, cover the pot, and simmer for 15 minutes over medium heat.

3. Put in the rolled round dough, pour the soup, cover the pot and simmer for 5 minutes, collect the juice, pour sesame oil, put it into the special earthen stove and rent it, sprinkle chives, put it on a plate and ignite the alcohol.

The efficacy and function of chicken: 1. Guess the potato in the temperature to cultivate and benefit the qi: Traditional Chinese medicine believes that chicken has the effect of warming and benefiting the qi, replenishing the deficiency and filling the essence, strengthening the spleen and stomach, invigorating the blood veins, and strengthening the muscles and bones.

Chicken has a therapeutic effect on malnutrition, cold intolerance, fatigue, fatigue, menstrual irregularities, anemia, weakness, etc. 2. Cardiovascular: Chicken contains phospholipids that play an important role in human growth and development, and is one of the important ** fats and phospholipids in the dietary structure of Chinese.

Moreover, it contains more unsaturated fatty acids - linoleic acid and linolenic acid, which can reduce the content of low dense spike lipoprotein cholesterol that is not good for health, and has the effect of protecting cardiovascular disease.

Here's how to make the chicken in the pot:Ingredients: chicken thighs, potatoes, green peppers, red peppers, green onions, bay leaves, oil, salt, braised soy sauce, light soy sauce, cooking wine, chicken essence, flour, warm water, garlic, pots, bowls, etc.

1. Wash the chicken thighs and blanch them in a pot.

2. Put oil in the pot, put the green onion, bay leaf and garlic and stir-fry.

3. Put the chicken thighs, add cooking wine, braised soy sauce, and raw soy sauce.

4. Add water and put potatoes in the chain.

5. Knead the flour into a dough and divide it into several dough agents, put it in clean water and roll it into a pancake, and put it in a pot.

6. Finely chop the green and red peppers and sprinkle them on top of the chicken pieces.

Here's how to make the chicken in the pot:

Tools Ingredients: about 500 grams of rooster, 150 grams of flour, 75 grams of water, appropriate amount of cooking oil, 2 bay leaves, 2 star anise, half a cinnamon, 3 dried chili peppers, 6 garlic, a spoonful of light soy sauce, 2 spoons of oyster sauce, a spoonful of sugar, an appropriate amount of salt monosodium glutamate, an appropriate amount of green and red millet spicy, and an appropriate amount of red oil.

1. Add the flour to water and form a dough without dry powder, cover with plastic wrap and let rise for 10 minutes.

2. Divide the dough into the size you want, roll it into a round and put it in cold water to fully absorb the water (don't worry about not soaking).

3. Prepare the ingredients, chop the Chunnian chicken into pieces and wash it, green onions, ginger slices, garlic, dried chili peppers, and prepare the ingredients.

4. Heat the oil in the pot, add green onions, ginger slices and other ingredients to stir-fry the pants over high heat, and the pants are not fragrant.

5. Add the chicken pieces and stir-fry for a while, add sugar to help it color.

6. Add an appropriate amount of cooking wine to remove the smell.

7. Add oyster sauce, light soy sauce, dark soy sauce, and stir-fry until all the chicken pieces are colored.

8. Add warm water to submerge the chicken pieces, cover the lid and simmer for about 30 minutes.

9. Gently flatten the dough soaked in water and pull it into an oval shape and stick it on the edge of the pot, cover and continue to simmer for 15 minutes, so that half of the dough is cooked in an iron pot and half of the soup is simmered, so that it is the most delicious.

10. Drizzle with an appropriate amount of red oil and sprinkle with green and red millet spicy celery leaves.