Confused chicken

Method of muddle headed chicken:

Raw materials for making muddleheaded chicken:

Sanhuang chicken (2.5-3 kg) pickled with pepper, Zanthoxylum noodles, ginger, scallion, cooking wine, sugar, vinegar, salt, monosodium glutamate, minced garlic, chili oil and sesame

The process of making muddle headed chicken is as follows:

1. Wash the blood water of Sanhuang chicken, add water, ginger, scallion, salt and cooking wine to the pot, bring to a boil, put the chicken out of water and put it into the pot, soak it in low heat for about 15 minutes (water can't boil), pick up the chicken and put it into cold chicken soup for 1 hour, then take it out, cut it into strips and put it on a plate.

2. Soak the pepper, remove the seeds and chop them finely. Add sugar, vinegar, monosodium glutamate, garlic powder, Zanthoxylum bungeanum flour, chili oil, etc. to make the flavor juice. Pour it on the chicken strips and sprinkle with sesame and chive flowers. Note: choose 2.5 to 3 jin of the current year's chickens (too small, no meat, too large, fat, affect the quality of the vegetables), when soaking and cooking chicken, we must pay attention to the size and time of the fire, too much fire on the wood, otherwise it is not ripe.

Tiger head chicken

synonym

Muddle headed chicken generally refers to tiger head chicken

Tiger head chicken is also called muddle headed chicken. According to legend, there was a general's expedition, and the local hospitable people slaughtered the chicken for hospitality. Because the general didn't eat stewed chicken, and there were no other local dishes at that time, a villager fried the chicken and noodles and stewed them in water for entertainment. The general tried to eat it with instant melting, soft texture, separated meat and bone, which was very delicious. He greatly appreciated it and asked what kind of dish he had because of its shape Irregular very like tiger head, the chef said it was tiger head chicken. Of course, it's not authentic. It's Tianjin flavor. It's very delicious with sweet flour sauce·

Ingredients

Main materials

Chicken leg 350g

accessories

Appropriate amount of oil, salt, onion, ginger, Sufu juice, sweet flour sauce, cooking wine, soy sauce, sesame oil, 1 egg, flour, large ingredients and sugar.

step

1. Cut the chicken leg into large pieces (the whole chicken is OK)

2. Add proper amount of rotten milk, sweet flour sauce, cooking wine, soy sauce and sesame oil to chicken nuggets and marinate for 5 minutes

3. Then add an egg, a little flour and stir well

4. Deep fry when the oil temperature is 40% to 50%

5. Frying, breaking and leaving the pot for standby

6. Leave a proper amount of bottom oil in the pot, add large material petals and saute until fragrant

7. Add green onion and ginger to stir fry until old, and then add sweet flour sauce to stir fry until fragrant

8. Add soy sauce and cooking wine, stir well, add appropriate amount of water and sugar and bring to a boil. The ratio of the sauce is sweet flour sauce 1, cooking wine 2, soy sauce 3 and sugar 1

9. Pour the prepared juice into the fried chicken and steam it in the pan. Add cold water to the pan. Bring to a boil over high heat and steam over medium heat for 15 minutes

Tips

Don't use separate chicken breast when making, use chicken leg and whole chicken

When frying, don't try to save trouble and pour it all in. Be sure to keep the oil temperature one by one, otherwise the paste on the surface will fall off easily

Longitude: 104.06573486

Latitude: 30.65946198