The practice of dry pot field chicken, the authentic practice of dry pot field chicken

Ingredients Seasoning] Ingredients: field chicken, green onions, perilla, Huadiao, ginger, garlic, pepper, red pepper.

Seasoning: oil, salt, chicken essence, sauce.

Preparation] 1.The field chicken is cut and killed, without peeling, directly slaughtered into pieces, and marinated in homemade sauce for half an hour;

2.Wash and cut off green onions and perilla, garlic does not need to be cut, ginger is cut into pieces, and sharp peppers and red peppers are sliced;

4.Prepare a small pot, use the green onions, perilla, and red pepper bottom, pour all the fried field chicken into a small dry pot, and sprinkle some green onion leaves on top. Order ** when eating.

This dish is tender and spicy! I like the faint smell of shiso in it the most.

Dry pot field chicken Ingredients: 500 grams of field chicken Accessories: 15 grams of perilla seeds, 35 grams of persimmon pepper Seasoning:

15 grams of green onions, 5 grams of Huadiao wine, 10 grams of ginger, 5 grams of garlic (white skin), 5 grams of salt, 2 grams of chicken essence, 15 grams of light soy sauce, 15 grams of cooking wine, 25 grams of peanut oil 1The field chicken is cut and slaughtered directly into pieces; 2.The chicken is marinated in a sauce made of light soy sauce, cooking wine, and chicken essence for half an hour; 3.

Wash and cut off green onions and perilla; 4.Garlic doesn't have to be chopped; 5.Slice ginger, chili pepper and red pepper; 6.

Heat oil in a pot, add ginger, garlic and pepper slices and stir-fry until fragrant; 7.Put the marinated field chicken, pour it into the pot with the sauce and stir-fry until fragrant, and then add the flower carving; 8.Prepare a small pot and base it with green onions, perilla and red pepper; 9.

Pour all the fried field chicken into a small dry pot and sprinkle some green onion leaves on top; 10.When eating, light a fire with dry alcohol and eat while burning.

The authentic method of dry pot field chicken is as follows:Tools Ingredients: 700 grams of field chicken, 60 grams of purple onion, 4 line peppers, 1 red pepper, 3 millet peppers, 10 grams of ginger, 10 grams of garlic, 2 parsley, 2 coriander, 20 ml of cooking wine, 2 grams of pepper, 30 ml of light soy sauce, 20 ml of bean paste, 3 grams of refined salt, 30 ml of cooking oil, pot, plate.

1. Clean the chickens.

2. After washing, chop into small pieces, add cooking wine, refined salt, pepper and ginger shreds, grasp well with your hands and marinate for 10 minutes.

3. Prepare all kinds of side dishes.

4. Cut the purple onion into shreds and spread the bottom of the pan.

5. Line pepper, red pepper, parsley, all change the knife.

6. Millet pepper and garlic, finely chopped.

7. Pour cooking oil into the wok, add millet pepper and minced garlic, and stir until fragrant.

8. The pickled field chicken is rotten. Posture leakage.

9. Stir-fry until the chicken changes color, add light soy sauce.

10. Add the bean paste and stir-fry the red oil.

11. Stir-fry the lower pepper, red pepper and parsley.

12. Fry until the peppers are broken, turn off the heat. Place in a dry pan and heat while eating.

1. Ingredients: 8 field chickens, a section of lotus root, a green bamboo shoot, 1 small broccoli, an appropriate amount of bean sprouts, 5 cloves of garlic, 8 slices of ginger, an appropriate amount of light soy sauce, an appropriate amount of salt, an appropriate amount of cooking wine, an appropriate amount of millet spicy, 100 grams of dried chili peppers, moderate spices, and moderate bean paste.

2. First of all, prepare the seasoning, green onions, ginger and garlic are essential, and the ginger slices can be more to remove the fishy smell of the chicken. Then prepare star anise, bay leaves, Sichuan peppercorns, etc., millet spicy can be prepared according to the individual's taste of eating spicy. Try as many dried chili peppers as possible to bring out the fragrance.

3. Wash and blanch some other ingredients, especially the green cabbage, and cook it slightly.

4. The treatment of field chickens should be specially washed, and the last time should be cleaned with salt, and then the ingredients and wine should be added with a little salt to make it delicious.

5. Heat the oil in the pot, pour the seasoning prepared before into the pot and fry it back and forth, add bean paste at this time, and burn the red oil.

6. After frying, Zhao Mao directly poured into the field chicken, and fried back and forth over medium heat until the field chicken changed color.

7. After the chicken is almost cooked, pour in the prepared side dishes, continue to fry back and forth over medium heat, and put in the side dishes at this time, the color in the pot is not so spicy, and the spring guess is neutralized. Finally, add a little water, pour in an appropriate amount of light soy sauce, cover the pot and turn to low heat and simmer for a while. After 3 minutes, open the lid of the pot grill hole, put in the previously cut millet spicy at this time, increase the spiciness, and then stir-fry back and forth to boil.

300 grams of chicken thighs, 50 grams of fat pork, 40 grams of Sichuan Chongmeng Pixian bean paste, 10 grams of pure oil, 20 grams of cooking wine, 20 grams of corn flour, green onions, ginger, 50 grams of garlic, 15 grams of sugar, refined salt, monosodium glutamate, water starch and vegetable oil.

1.Wash the chicken thighs, cut them into 3 cm long pieces, and put them on top with a little refined salt, cooking wine and corn flour syrup. Cut the pork into small cubes, green onions, ginger, and garlic as well.

2.Put 50 grams of oil in the pot, heat it, first fry the chicken thighs in the pot for a while, wait for the water to dry, and put them on a plate.

3.Heat the pot, put a little oil, stir-fry the pork in the pot, when the oil is spitted, then stir-fry the bean paste, green onion, ginger and garlic together in the pot, wait for the fragrance, cook the cooking wine, soy sauce, add 250 grams of soup, put the chicken thighs, sugar, refined salt, and monosodium glutamate into the pot and boil, move to low heat, boil for about 3 minutes, boil on the fire, hook in the water starch appropriately, and thicken the juice.

Technical requirements. Tian chicken leg is frog leg, after buying, can be cooked directly, bean paste fried fragrant, the burning time is not too long, the meat can be rotten, so that it is fresh and tender, otherwise the meat becomes old.

Directions. Chicken is rich in protein, calcium and phosphorus, which helps the growth and development of teenagers, contains vitamin E and zinc, selenium and other trace elements, and frog meat is cool and salty and non-toxic, it is a nutritious food that greatly replenishes vitality and treats spleen deficiency, can treat yin deficiency and toothache, low back pain and dysentery, suitable for hypoproteinemia, lack of energy, lack of milk, cirrhosis of the liver and ascites and neurasthenia.

The practice of field chickens is as follows:

Ingredients: 250 grams of field chicken.

Excipients: 5 grams of green onion, 5 grams of garlic, 50 grams of green pepper, 2 grams of sesame pepper, 5 grams of dried chili, 10 grams of cooking wine, 10 grams of light soy sauce.

1. Cut the garlic slices and green pepper into sections for later use.

2. Pour oil, sesame pepper, dried chili pepper into the pot, and heat the old tung incense.

3. Pour in the garlic slices and stir-fry evenly.

4. Pour in the field chicken and stir-fry until it changes color.

5. Add cooking wine, light soy sauce and stir-fry evenly.

6. Pour in the green peppers and stir-fry evenly.

7. Add salt, green onions, and stir-fry evenly.

Precautions for buying field chicken

2. Look at the appearance: the meat quality of the field chicken should be firm, the surface of the slag should be clean, there should be no stains or scratches and other traces, and the meat color of the Liangtan should be bright red, without deterioration or blackening.

3. Smell the smell: The field chicken should have no peculiar smell or fishy smell, you can smell the smell of the meat, if there is a peculiar smell or fishy smell, it may be not fresh or improperly stored.

4. Look at the production date: If it is packaged field chicken, you need to see whether the production date and shelf life meet the requirements and avoid eating expired food.

The practice of roasting field chicken.

1.Cut the imitation shallots into slices, cut the green pepper into diamond-shaped slices, cut the pork belly into slices, cut the green onion into slices, cut the garlic into slices, clean the chicken, blanch it in a pot of boiling water and remove it thoroughly.

2.Put oil in the pot, stir-fry pork slices, green onion slices and garlic slices, cook cooking wine, add soy sauce and sand tea sauce and stir-fry well, go down to the chicken shed and sing it, add soup and boil, until the chicken is slightly cooked, and collect the thick soup.

3.Add green peppers and onions, add refined salt and pepper and stir well until cooked, add monosodium glutamate, thicken with wet starch, and put it on a plate.

Field pheasant alias: water chicken, tiger frog.

Contraindications: Pregnant women should try to consume as much as possible.

Suitable for people: It can be eaten by the general public. It is especially suitable for patients with proteinemia, lack of energy, lack of milk, cirrhosis of the liver, ascites, neurasthenia, edema, neurasthenia.

Braised chicken with garlic.

Ingredients: field chicken, rock sugar.

Excipients: green onion, garlic, ginger, oil, cooking wine, soy sauce, tempeh, bean paste, chili powder, Sichuan pepper powder.

Operation: 1. Heat a pan, a little oil, and stir-fry the garlic and ginger slices until fragrant. Pour the chicken into the hot pan and stir-fry it, while the heat is kept high.

2. Pour a tablespoon of cooking wine first, then pour a tablespoon of soy sauce, add rock sugar, and stir-fry twice. At this time, the chicken has a lot of white soup, so turn the heat to medium. Absolute.

3. Pour in the tempeh, bean paste, chili powder and Sichuan pepper powder.

4. Stir-fry the condiments evenly, adjust the heat to the minimum, keep the soup slightly boiling, cover and simmer for 20-30 minutes.

5. Check it after 30 minutes, if there is still more soup, use high heat to dry it, if the soup has been almost collected, you can directly scatter the green onion on the plate. I like to use a level teaspoon of starch and two tablespoons of water to thicken a little water starch before cooking, so that the jujube Hongxiao soup adheres more evenly to the surface of the chicken, and the finished product is packed in a casserole.