Authentic practice of Shanghai Sanhuang chicken

Seasoning: salt, monosodium glutamate, soy sauce, scallion, shallot, green pepper, red bean paste, rice vinegar, sugar, spices (put some at home, put 13 incense if you don't have it).

Exercise:

1) Wash the chicken, blanch it in water, and then add the soup of refined salt, monosodium glutamate, soy sauce, scallion, shallot and ginger. If you like the taste of the sauce, you can put some pillar sauce and tofu brain, marinate the seasoning and cut it into pieces.

2) Put the oil in the pot, add the bean paste and stir fry until fragrant, add some braised chicken soup, add refined salt, monosodium glutamate, soy sauce, rice vinegar and sugar, mix well and pour it on the chicken.

3) Shred green and red peppers, shallots and shallots, put them in a dish and burn them with hot oil.

Name of the dish: Shaoxing chicken

Gourmet: Shanghai cuisine

Color and fragrance: a famous Shanghai dish, named after the creation of Shaoxing chicken porridge in Shanghai; Shanghai famous dish "Sanhuang Chicken" is selected and cooked with white water without any seasoning.

Ingredients: 2000g live tender hen.

Accessories: 2 grams of sugar and monosodium glutamate, 35 grams of soy sauce, refined salt 1 g, onion 1 root, 5 grams of Jiang Mo, and sesame oil 10.

Making:

1) Wash the recorded sieve, soak it in cold water 1 hour, put water in the pot to boil, soak the chicken in boiling water until it burns evenly, and take it out;

2) Add a little cold water to the original pot, cover the scalded chicken, boil it with water, simmer for 20 minutes, turn the chicken over and stew for 10 minutes, then take it out, put it in a container with cold boiled water, soak it in cold water, take it out and drain it, and apply a layer of sesame oil on the skin.