Linyi Fried Chicken
1. A small rooster (about 3 catties) was slaughtered and cured for about 180 days, and chopped into broad bean-sized pieces; the chicken head was opened in two together with chicken feet and chicken loins, ready for use.
2.Pour 200 grams of peanut oil through the pan and simmer to 50% heat, add 40 grams of ginger slices to fry, stir-fry the chicken feet and chicken heads until they change color, pour the chicken pieces and stir-fry over medium heat for 7-8 minutes. After the chicken has shrunk and the surface is slightly dry, cook 30 grams of white wine along the wall of the pot, add 2 star anise, 10 grams of small pepper, stir-fry until the flavor overflows, and pour 40 grams of garlic slices and 30 grams of dried peppers. Stir-fried chicken sauce 35g, stir-fry in chicken loin, pour in 70g each of millet pepper section, line pepper section, 50g onion section and stir well, pour 30g of soy sauce, add 3g of salt, MSG and chicken essence 5 15 grams of sesame oil can be served on the plate.
Linyi Braised Chicken
1. Two and a half years of cocks (gross weight of about 4.5 kg) are slaughtered and cleaned, and chopped into mahjong-sized pieces for use.
2.Boil 200 grams of salad oil to 30% heat, add 15 grams of peppercorns and 2 star anise, and remove them. Add ginger slices to fry, add chicken head, chicken feet, and stir-fry. After the color changes, put 10 grams of dried peppers and stir well, pour 100 grams of soy sauce and 2000 grams of boiling water, add salt and flavor
5 grams each of chicken essence and chicken sauce, stir 25 grams of fried chicken sauce, boil and fry, put in a pressure cooker, and press for 25 minutes.
3.After the chicken pieces are pressed, pick out the peppers, boil the soup together with the soup, add 5 grams of fried chicken, collect the soup slightly thick, and add 200 grams of fragrant mountain mushrooms. 30 grams of green onion segments and 40 grams of green and red pepper segments are slightly cooked and served on the plate.
After pressing, pick out the peppers, add mountain mushrooms, peppers and other ingredients back to the pot to thicken.
Stir-fried chicken ingredients: Take 100 grams of star anise, 50 grams of small peppercorns, 50 grams of cumin, 20 grams of nutmeg, grass fruit, 10 grams of white cardamom, and 5 grams of cloves.
Wang Xiaoer's Hot Pot Chicken
1. Take a free-range rooster (about 5 kg) for two and a half years and slaughter and clean it, chopped into 3 cm square cubes, and put the chicken waist into the yard for use.
2.Put 100 grams of peanut oil and lard each into the pot and heat to 30%, add 10 grams of dried peppercorns, 50 grams of ginger slices, and green onion sections on medium heat to fry, add 10 grams of dried chili sections, stir-fry, and pour in chicken Simmer for about 5 minutes until the color of the chicken turns pale yellow. When the skin is slightly dry, add 5 grams of fried chicken stock, 15 grams of fried chicken sauce, 50 grams of soy sauce, add 5 pounds of broth, and 10 grams of chicken essence. Put it in a pressure cooker, press the steam for 20 minutes and leave the fire, pick out the chicken pieces, remove the dregs from the original soup and keep it.
3. Put another 50 grams of peanut oil and lard in the pan and heat them up. Add 15 grams of fresh pepper and 50 grams of ginger to stir-fry. Add chicken nuggets, add 500 grams of original soup, add 20 grams of MSG, and straw mushrooms. Draw 15 grams, 5 grams of salt, add 50 grams of green and red pepper, 50 grams of green onion, and 20 grams of garlic rice. Stir-fry evenly. Put in chicken loin and stir well on high heat. Collect the soup until thick and serve.
Stir-fried chicken: 100 grams each of white lotus root, star anise, dried green peppercorns, Shandong small grain peppercorns, dill seeds, 50 grams each of thyme, 30 grams of coriander seeds, 20 grams each of cinnamon, grass fruit, 15 grams each of cinnamon and cumin , 12 grams, 10 grams of fragrant leaves, ginger, betel nut slices, white cardamom, nutmeg, amomum, tangerine peel, 10 cloves, 5 grams of Xinyi, mix and crush.
Fried chicken sauce: Mix the pepper sauce, oyster sauce, and fried chicken ingredients from Linyi at a ratio of 7: 2: 1 to serve.
Zaozhuang Fried Chicken
Fried chicken secret recipe: a serving of fried chicken
Ingredients: One year and a half cock killed (about 5 kg gross), 2 kg broth, 250 grams of thin-skinned chilli pepper, 250 grams of soybean oil, 100 grams of red bell pepper, 50 grams each of ginger, garlic, and onion white Grams, 10 grams of pepper, 2 anise.
Seasoning: 400g of Baotu vinegar, 200g of Baodu soy sauce, 20g of MSG, and 5g of salt (Baodu vinegar and soy sauce are traditional local condiments produced in Zaozhuang, which can be replaced by rice vinegar and soil soy sauce respectively.)
1. The cock is chopped into large pieces of about 40 grams;
2.Boil the soybean oil in the clean pot until it is 40% hot, refine the raw oil taste, add ginger, pepper, star anise and stir-fry, pour in chicken noodles and stir-fry for 5 minutes. Cook the chicken skin slightly after wrinkling. Poached vinegar, stir-fry quickly and evenly. After the flavor of the vinegar escapes, transfer to poultry soy sauce, add broth, boil over high heat, cook over medium heat for about 10 minutes, add red pepper, and continue to cook until the soup is reduced. Half and thick, add thin-skinned wrinkled peppers, pat garlic, horseshoe shallots, stir-fry over high heat, add salt, monosodium glutamate, stir well, add coriander, and serve on a plate.
Laiwu Fried Chicken
1.Take a cock (approximately 2.5 kg) for two and a half years to slaughter and clean it, chop it into large pieces of about 50 grams, boil it in a cold water pot, boil and simmer the blood, clean the surface dirt after removing it; take tender 150 grams of ginger, peeled and cut into 1 mm thick slices for later use.
2.Add 3,500 grams of boiling water to the pressure cooker, add the tender ginger slices, transfer 200 grams of salt, 600 grams of old soy sauce, pour the cooked chicken nuggets, press for half an hour after the steam, remove the chicken nuggets and ginger slices to dry, While hot, sprinkle 10g of MSG evenly and shake well.
3.Slide through the clean pot, burn 8 pounds of peanut oil to 30% heat, and drop 4 anise, and add 15 grams of small peppercorns after frying. After the oil temperature rises to 50%, the pepper flavor will escape. Chicken nuggets and ginger slices, fry over medium heat until the ginger slices are dried and rolled, chicken skin is slightly wrinkled and small oil bubbles appear, quickly remove from the fire, simmer the oil, and serve on a plate.
Qingyang Fried Chicken
1. Take 1 high quality soiled chicken (net weight 1.8 kg), wash it, chop it into 4 cm square pieces, and wash it.
2.Put 200 g of mixed oil (cooked chicken oil, cooked lard, and salad oil in a ratio of 1: 1: 1) into the pan, and when it is hot to 40%, add 750 g of ginger slices and stir-fry over medium heat. When the ginger slices are dry, add the small ingredients (20 grams of dried chili peppers, 10 grams of dried hemp peppers, 4 star anise, and 2 grams of dried peppercorns), and add the chicken noodles. Stir-fry over medium heat until the chicken is discolored and cooked. 15 grams of soy sauce, 100 grams of flavored soy sauce,
40 grams of raw soy sauce are fried and colored, pour 3.2 kg of water, boil over high heat, change to low heat and simmer until the soup has 1.5 kg remaining, remove the heat, pour the soup and chicken into the basin and let stand.
3.When customers order, pour the chicken and chicken soup prepared in advance, boil the fire, change the heat to tighten the soup, season with 20 grams of MSG, sprinkle 3 grams of cooked white sesame, 10 grams of parsley and stir-fry. Pour into a container and serve with homemade pasta.