1. 2 chicken racks, about 1.5 kg
2. In a pot under cold water, open the chicken rack and take out the broth to clean the blood foam and scald the chicken rack. Don't pour it out. Use a fine mesh to filter out the blood foam. It is an excellent broth.
3. Sauce: 3 tablespoons of dried yellow sauce
4. 2 tbsp light soy sauce
5. 1 tablespoon sugar
6. 1 tablespoon of Huadiao wine
7. 1 tablespoon water, mix thoroughly and reserve A sauce
8. B. Marinade: appropriate amount of green onion and ginger, dry chili according to taste, braised meat (: 2 grams of sauce, pepper, 3 grams of pepper, 10 grams of sand ginger, 10 grams of star anise, 5 grams of cinnamon 2 grams) is too troublesome, buy ready-made in the supermarket The braised pork material package will do.
9. 70% hot oil, sauté B halogen ingredients until fragrant.
10. Pour the sauce A and stir fry until fragrant
11. Pour into the chicken rack and stir well
12. Pour in the blood-filtered chicken broth, adjust the amount of salt according to the taste, put it into the pressure cooker after the high heat is boiled for 10 minutes, turn off the heat and simmer overnight.
13. wakaka! Crisp! Mouthful
14. Get on the wine road.
Tips:After the pressure cooker is simmered, do not open the pot. Just simmer overnight. If it is done during the day, it’s best to simmer for more than 6 hours, so that the taste can be immersed in the bones of the chicken rack. It is super delicious.
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