Here is a detailed introduction to the practice of alms chicken:
The first step is to cook soup stock.
Soup is the most important thing for giving alms to chickens, so the first step is to make soup. It is best to use two pieces of native pig bones (loose bones are also acceptable) raised in rural areas. The commercial feed chicken tastes slightly worse after being cooked (for convenience of business, the whole chicken can be replaced by a chicken skeleton of about 2 kg), and a little mushroom can be added to increase the flavor. The cauldron contains about 10 liter of cold water (home cooking can reduce the amount of water, and the seasoning at the back can also be halved). Add the chicken and two pork bones that have been broken in half, add 30 grams of ginger, boil and skim off the foam. 30g of Kaempferia Kaempferia, 20g of Illicium verum, 0g of Zanthoxylum bungeanum10g, 0g of Cumin10g, 0g of Cinnamomum cassia10g of Pericarpium Citri Tangerinae10g, and 0g of Flos Caryophylli10g are put into a sealable bag and put into a pot (the seasoning in this bag can be used for about 5 times. After the chicken is salvaged, turn to low heat and cook slowly for about 4 hours. Shredded chicken can be made into strings of chicken, and it is also ok to eat at home. Generally speaking, there is no pure chicken in giving chicken, and it can also be made into white-cut chicken.
The following is the ingredient list:
soup stock
When the broth is boiled, a small step is completed, and the second step is to make Chili oil:
Step 2, Chili oil method:
Seasoning: Tsaoko 10g, cardamom 3g, fennel 4g, star anise 5g, cinnamon 4g, pepper 5g, onion 30g and ginger 30g.
Materials: rapeseed oil 1000g, capsicum annuum 100g, gold bar 100g (capsicum annuum), millet pepper 50g (capsicum annuum) and white sesame seed 30g.
We'd better choose rapeseed oil as red oil, so that the fried red oil is fragrant. Pepper slices should be matched with three kinds of peppers, namely, Chaotian pepper in Guizhou, Erjin pepper in western sichuan bazi, Xiaomi pepper in Chongqing and Guizhou, and the ratio of the three kinds of peppers is 2: 2: 1. This kind of Chili noodles has the ruddy color of morning pepper, the mellow flavor of two Jin pepper, the rich flavor of millet pepper, bright eyes and fragrant nose, and the spicy taste has a layered feeling after eating.
When making, we put the rapeseed oil into the pot, and the fire burned the rapeseed oil to 80% heat. Then turn off the fire, remove the pan, and let the oil cool. When the oil is reduced to 50% heat, add cardamom, fennel, Amomum tsaoko, star anise, cinnamon and pepper, use the remaining temperature of the oil to fry the above seasoning for 2 minutes, then add onion and ginger to continue frying. At this time, the oil temperature is low, so it can be heated again with a small fire.