How to make takeout in Ji Bo?

Ji Bo is a famous traditional snack in Sichuan. Rich ingredients, spicy and crisp taste are deeply loved by consumers. In fact, it can also make delicious Ji Bo at home. I will share a family version of Ji Bo with you.

1. Cooking soup: add water to the pot, add two turkey legs, half a stick bone, appropriate amount of ginger and cooking wine, boil the water, skim the floating foam, stew until the chicken legs are cooked, remove the ice water and let cool. This step is mainly to make the chicken shrink and firm, and the taste is crisp and refreshing. Filter the original soup and let it cool for later use.

2. Prepare ingredients: Ji Bo not only has chicken, but also accommodates other dishes. Chicken gizzards, duck intestines, chicken tips, ham sausages, chicken feet, beef omasum, bean skin, broccoli, lotus root slices, kelp, fungus and other favorite dishes. Blanch the water. Vegetables should not be kept too long to keep the dishes crisp. The meat dish is ready, and the chicken legs are cut into long strips.

3. String: Wash the bamboo sticks and cook them in boiling water. String the cooked vegetables together and put them on a plate for later use.

4. Juice adjustment: Add soy sauce, oil consumption, sugar, salt, chicken essence, cooked white sesame seeds, pepper oil, Chili red oil and other seasonings to the original soup and mix well. The red oil used must be fried with coriander, shallot, scallion, scallion and spiced seasoning, so as to have a compound taste and make the skewers richer. You can add more to make the soup red and bright and increase your appetite.

5, soaking into the taste: prepare a large container, put the string into the soaking, if the soup tastes big, you can eat it in about ten minutes. leave