Urgent Urgent! How to make chicken in charcoal pot?

The origin of the charcoal pot chicken

The legend says that during the Qianlong period, Qianlong's private visit to pass through the Su County, the morning in the south of the river in the street after drinking the name of Hebei Province, is ready to go to Jiangnan, in the just over the Wanli Bridge soon, the sky suddenly snow, the imperial chariot is difficult to travel, so Qianlong went to the Wanjiazhuang a farmer's home to avoid the snow. Snow more and more big, see the day has been nearly noon, the head of the household to see the home to the high guest, the home of a raised for many years old hen slaughtered and put on a warm charcoal stove plus a variety of vegetables shabu-shabu. Emperor Qianlong ate the dish and was so impressed by the heat that he boasted that it was a good dish. After this dish was named: charcoal pot chicken

Practice:

charcoal pot chicken

Process: stir-fried Taste: spicy

Main ingredient: chicken (800 grams)

Supplement: celery (100 grams)

Seasoning: chili pepper (red, sharp, dry) (50 grams) Peppercorns (5 grams) edamame beans (15 grams) five-spice powder (5 grams) beans (30 grams) ginger (25 grams), and then the chicken (30 grams). Ginger(25g) Onion(40g) Lard(150g) MSG(3g) Chicken Bouillon(3g) Sugar(4g) Wine(15g) Fragrant Oil(10g) Salt(5g)

Production process

1. Remove the seeds and tips of the dried chili peppers and slice them into long sections of about 2 centimeters;

2. Wash celery and slice it into long sections of about five centimeters;< /p>

3.

3. ginger clean, cut into ginger slices;

4. green onion clean, take its white onion, cut into segments;

5. chicken clean, chopped into about 2.5 cm size of the block, put into the basin, add salt, ginger, green onion, cooking wine, and well, the taste for ten minutes;

6. pot on a high flame, boil refined oil to seventy percent of the heat, into the chicken frying dry water out;

8.

7. pot to stay a little oil, burned to fifty percent hot, under the dry chili pepper section, pepper fried incense out;

8. pot another burning oil forty percent hot, into the Pixian County soybean, ginger, onion stir-fried incense color, mixed into the brine, under the hot pot material, boil to boil, simmer for a few minutes, remove the dregs of the material, poured into the chicken pieces, add wine, Laogansma edamame, dry chili peppers, peppercorns, celery, sugar, chicken broth, monosodium glutamate, sesame oil, push and even;

7. pot to stay a little bit of oil, burned to fifty percent hot, under the dry chili pepper, pepper fried incense;

9.

The taste of the dish

Red color, tender meat, spicy and refreshing, the aroma is attractive.