This dish is the black bone chicken that the supermarket buys, finished product looks of pitch-dark, if use white fryer may more good-looking.
With makings
| Chicken | 1 makes an appointment with 4 jins |
| Salt | A few |
| Amylaceous | A few |
| Cooking wine | Right amount |
| Pepper | A few |
| Laojiang | Right amount |
| Garlic | |
| Green Chinese prickly ash | A big |
| 2 twigs of the chaste tree | A big |
| Millet is hot | A small |
| Safflower any of several hot spice plants | A big |
| Unripe smoke | Right amount |
| Often smoke | Right amount |
| Rice vinegar | A few |
| Chaffy dish footing | Right amount |
| Gallinaceous essence | Right amount |
| Vegetable oil | A few |
| Thick broad-bean sauce | Right amount |
Hemp is hot the practice of chicken of dye-in-the-wood Chongqing double any of several hot spice plants
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gallinaceous hew small, a bit smaller facilitating tasty, clean purify blood water a few times more next.
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After cleaning, do water drop, put right amount salt, pepper, cooking wine mix is even, put amylaceous agitate finally, souse half hours. Put vegetable oil finally, corn is for instance oily, rapeseed oil is put in the chicken of souse, the boiler below the flesh that what Mr. Wang Gang says is such souse not adhesion.
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Prepare complementary material next, cut green ginger garlic, green pepper, small chili, chaffy dish footing.
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Boiler burns oil since, wide oil, fume hind issues chicken deepfry, deepfry feels 9 minutes became angry scoop up. The rest oil can use a fried dish.
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The oil that deepfry remains opens small fire to heat take fry, put two kinds of Chinese prickly ash to fry a fragrance, put Laojiang next, garlic, thick broad-bean sauce, fry a red oil, put millet next hot, the chicken that puts deepfry next breaks up fry.
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Put next be born right amountly smoke, often smoke, cooking wine, the white vinegar of a few, white vinegar must little, do not have tart flavor, break up fry even.
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2 twigs of the chaste tree are put before having pot, green, fry come to be born, put gallinaceous essence oyster sauce, break up fry a pan! ! ! !
Small stick person
If 2. is conditional, taste of fresh Chinese prickly ash will be better. If did not use dry Chinese prickly ash, green Chinese prickly ash and red Chinese prickly ash are used two kinds.
3. chicken has bloated salt, thick broad-bean sauce has salt, so basically from the back when frying, do not need to add salt alone, but everybody taste is different, oneself taste salty Dan Zaigen to be added again according to individual demand.
4. chicken deepfry when note duration and time, do not fry old.