Recipe: Ginger bursting black chicken

Home Cooking Recipe: Ginger bursting black chicken

Notes:

I am from Quanzhou, Fujian. This dish is one of my grandmother's specialty dishes, so I will classify it as a leek. The old people are cooking by experience. I have come up with a systematic approach from her experience. The ginger blasted chicken needs a lot of ginger, cooking wine and sesame oil. The whole dish is full of flavor and flavor. ~Because it is the first time to do recipes, there is no preparation step map, and there will be opportunities to add them later. I hope you will forgive me.

Ingredients:

Steps:

  1. Home Cooking Recipe: The black-bone chicken is washed, the clam block, and the finished chicken pieces are not too big. The broken chicken pieces of the fried chicken are the most fragrant. The internal organs can be decided according to personal preference, and the viscera is also super-fragrance.

    The black-bone chicken is washed, the clam block, and the finished chicken pieces are not too big. The broken chicken pieces of the fried chicken are the most fragrant. The internal organs can be decided according to personal preference, and the viscera is also super-fragrance.

  2. Ginger shreds, to a large extent, can basically cover the bottom of the pot

  3. Hot pot, into sesame oil, remember that you can not use other oils here, otherwise the taste will be greatly reduced, the amount of sesame oil is more, and the extent of the bottom can be covered.

  4. Hot fire oil, when you get 50% hot, you can put ginger and incense

  5. When the ginger is fragrant and the golden is gradually slightly burnt, the chicken is simmered and quickly stir-fried.

  6. Stir the chicken pieces to the color-changing surface. When the chicken is soaked, pour the water out and pour in the right amount of sesame oil. If there is almost no water seepage, pour in a large amount of cooking wine, without having to pass all the chicken pieces. But to the extent of three-quarters, stir up a few

  7. Add appropriate amount of soy sauce and salt, do not add soy sauce, it is a black-bone chicken............ The fire collects the juice, the taste of the process is self-satisfactory, the taste is relatively heavy, you can add raw soy sauce or salt

  8. When three-quarters of the cooking wine is only one-fourth of the time, you have to start to stir it up. This dish needs to be very dry. If you don’t stir it often, it’s easy to stick to the pot.

  9. When the juice is stir-fried until there is almost no, it is better to stir the chicken to the meat and shrink the golden micro-focus.

  10. Finally, sprinkle some white sesame seeds on the chicken, open to eat, stir-fried visceral chicken minced meat and ginger super fragrant

Tips:

One of the disadvantages of this dish is that the pot is difficult to wash, and the officials should be mentally prepared. It will be a lot better to use hot water when they are finished.


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