Pot chicken with Sichuan flavor(bo bo ji di dao si chuan wei chuan chuan )

Pot chicken with Sichuan flavor

Introduction:

"Bo Bo chicken, originated from the street food of Sichuan. If you have been to Chengdu, you must have seen it in the streets: earthenware bowls are filled with food made of bamboo sticks. The food is spicy, the chicken is tender and fat, the chicken gizzard is crispy and refreshing, and the vegetables have a unique flavor. I found the rattan pepper in the supermarket! Take it home immediately and cook this delicious food full of hometown flavor. I hope you like it too "

Production steps:

Remove the chicken, stir in cold water for 20 minutes. Remove the chicken and stir in water

Step 2: blanch and scald all kinds of vegetables, remove and cool them

Step 3: String vegetables and meat together

Step 4: the next step is the method of red oil (this is the essence of this dish). Bake the rattan pepper over low heat for 3 minutes, and put the pepper noodles and a little white sesame into the porcelain bowl. Heat the olive oil until it smokes slightly, and quickly pour the oil into the porcelain bowl..

Step 5: soup preparation: cool the chicken soup, put it into a large casserole, add rock sugar, salt and oil consumption; add the red oil prepared in the previous step; add the strung ingredients into the soup, seal the casserole with plastic film, and soak it in the refrigerator for one night

Materials required:

Pistol leg: 2

Potatoes: moderate

Chicken feet: 3

Chicken gizzards: 3

Cauliflower: moderate

Kelp knot: appropriate amount

Tofu skin: appropriate amount

Rattan pepper: right amount

Hot pepper noodles: right amount

Ginger: moderate

Scallion: right amount

Rock sugar: right amount

Olive oil: right amount

Cooking wine: moderate

Note: 1, chicken gizzard: boil about 10 minutes. 2. Vegetables: don't cook potatoes too long, or they won't string. 3. Chicken soup: the chicken soup must be skimmed clean. This is the key to forming a delicious soup base

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: spicy

Chinese PinYin : Bo Bo Ji Di Dao Si Chuan Wei Chuan Chuan