Authentic Sichuan street snack -- Bo Bo chicken

Authentic Sichuan street snack -- Bo Bo chicken

Introduction:

"The children who have eaten the dishes I made with my own red oil will never forget it. They want to learn by themselves if they are diligent, and let me make a bottle for them if they are lazy. If we say red oil is the soul of hot dishes in Sichuan cuisine, it is absolutely the soul of cold dishes in Sichuan cuisine. I think the most important thing to cook at home is to make your own taste. Everyone has his own understanding and concept of food, which is the most attractive part of private dishes. I see that the red oil in many recipes is to boil the pepper in the oil, but in fact, the more traditional way is to heat the oil and pour it directly on the pepper noodles. If I'm worried that the aroma is not enough or it's not easy to control the temperature, I have a little secret: pour the oil several times, and the temperature is higher each time. In this way, the pepper is controlled, and the paste or degree is not enough, and the taste is much more fragrant than the ordinary way. Even the first try can make a very successful red oil, so that you have a lot of delicious cold dishes this summer. There are many dishes with red oil flavor, such as husband and wife's lung slice, red oil chicken slice, eggplant with garlic puree, rabbit diced salad and so on. It can not only be less suitable for other seasonings, especially the red oil flavor of soy sauce and vinegar, but also can be the home mixed vegetable flavor decorated with it, depending on your own preference. "

Production steps:

Step 1: clean the chicken legs.

Step 2: put chicken leg and chicken skeleton into water, boil, remove froth, add white pepper, salt, spices, ginger, garlic and scallion, and cook over high heat.

Step 3: take out the drumstick and soak it in ice water until it is slightly cool. Immediately take it up and put it on the cutting board to cool. Remove the bone and put it on the bamboo stick.

Step 4: Dress vegetables with bamboo sticks.

Step 5: blanch in chicken soup.

Step 6: mix 500g sesame oil, red oil, salt, monosodium glutamate and chicken soup into juice.

Step 7: put the hot vegetables and chicken slices in a bowl, pour the juice and sprinkle sesame seeds.

Materials required:

Chicken leg: 2

Chicken skeleton: 1 pair

Okra: 5

Zucchini: half a root

Cucumber: Half Root

Broccoli: half a flower

Auricularia auricula: 50g

Potatoes: 1

Tofu: 1 piece

Salt: right amount

Red oil: 30g

Ginger: 3 tablets

Garlic: 5 pieces

Star anise: 1

Sannai: 1

Cloves: 2

Fennel: 1g

Fragrant leaves: 2 pieces

Zanthoxylum: 3 G

Sesame oil: 2G

MSG: 2G

Cinnamon: 1

Note: 1. Soup must add enough salt, vegetables soak for a period of time, ingredients can taste. 2. Never add soy sauce, oyster sauce and other deep color seasonings in the soup, what you want is a clear soup bottom and pure red oil color. 3. The bottom of soup can be hot or cold, depending on your preference. 4. The side dishes can be replaced with what you like.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: medium spicy