The chef tells you how to cook the dry pot chicken

Dry pot chicken is a favorite food of many people, how to make Chinese dry pot at home do you know? Many people are frying and then frying when doing dried pot chicken, today I share with you the practice of “dried pot chicken”, do not fry directly, fry until golden and fry oil, tender skin and meat, more delicious than fried, friends who like to learn it quickly.

Make your own dry pot chicken at home. We recommend using a hot stove, which will make the chicken more fragrant. The most important thing about dried pot food is the base, and there are many ingredients needed to make dry pot base, so we recommend buying the finished dry pot seasoning directly, so you only need to prepare the ingredients.

Now let’s get into the process of making dry pot chicken:

Ingredients: Mountain yellow chicken

Accessories: Thread pepper, millet pepper, garlic, garlic shoots, onion, dried pepper, Sichuan pepper

Seasoning: salt, pepper, soy sauce, cooking wine, Lao Gan Ma fermented black beans, dry pot seasoning, cumin powder, chickens essence, white sugar, sesame

【 Dry pot chicken 】 — spicy and delicious

1. Now prepare the ingredients

Prepare half of the mountain yellow chicken, remove the lymph and trachea, clean the blood water above, chop into even small pieces into the basin.

Add 2 grams of salt, 2 grams of pepper and 10 grams of soy sauce to the pot, pour a little cooking wine, and marinate with your hands for 10 minutes.

2. Next, prepare the accessories

Prepare appropriate amount of thread pepper and millet pepper, cut into circles.

Get some garlic, cut it down the middle.

Prepare a few garlic shoots, pat and cut into small pieces.

Prepare one onion, slice and crumble, and place in a dry pan for the bottom.

3. Let’s start cooking

Frying oil in the pan, fully sliding pan, pour out the hot oil and add cool oil, sliding pan is mainly to prevent frying chickens sticky pot, oil temperature heating to about 150 degrees into the marinated chicken, slowly fry, gently shake the pan to make it evenly heated, about 5 minutes.

The chicken pieces must be fully fried after the pot, so that it tastes more delicious.

When the chicken pieces are fried into golden brown and have a lot of fat, pour in garlic, millet pepper and stir fry a few times, then add a few dried chili and Sichuan pepper together to stir fry, let the chicken pieces absorb the fragrance of chili, add 200 grams of dry pot bottom material and an appropriate amount of Lao Gan Ma black beans to stir fry the color, add 2 grams of pepper powder, 2 grams of cumin powder, 2 grams of chicken essence, a little sugar to bring fresh, toss the pot to stir open the seasoning.

Put the green and red pepper and onion into the pot, turn on high heat, stir-fry for 2 minutes, after the color of the green and red pepper is broken, put in the garlic shoots slightly stir-fry, drizzle a little oil after the garlic shoots are broken to brighten the color, delicious.

Garlic seedlings can not be fried for a long time, and can be out of the pot after breaking off, otherwise the fragrance is easy to lose.

There you have it, a delicious, non-greasy, dry pot chicken.

About the production of dry pot chicken you have any questions welcome to leave us a message, we are a professional hot pot seasoning suppliers, our factory produces hot pot bottom material, dry pot seasoning and other products. Our dry pot seasoning can be used to make a variety of dry POTS including dry pot chicken.

dried pot

$16.90

Sichuan dry pot is a unique Chinese dish, and this seasoning can help you make dry pots at home. In addition to making dry pots, it can also be used as a seasoning for various spicy foods.

Can make: dry pot chicken, crock pot ribs dry rub, dry pot shrimp, ddry pot potato slice

 

Weight: 7.05 ounces

dried pot Menge

In den Warenkorb

分类： Hotpot condiment