[jiangxi Laobao Roasted Blood Chicken] Local Features

Name: [jiangxi Laobao Roasted Blood Chicken] Local Features
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Chicks; Some Lotus wine; Some Small red pepper; Some Green pepper segment; Some garlic; Some ginger; Some Soy sauce; Some pepper; Some Chicken Essence

by Delightful food temptation

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The main nutritional content of chicken is protein, followed by fat, microorganisms and minerals. The meat of young chickens contains more protein, while the meat of older chickens contains less protein. This is because chicken chickens account for about 60% of their body weight. The main ingredient of chicken meat is protein, so chicken meat has high nutritional value. Furthermore, chicken meat contains very little elastic connective tissue, so it is easily absorbed by the human digestive organs. After the young chicken is steamed, the fiber of the chicken is separated and becomes tender, soft and palatable, while the chicken of the old chicken only accounts for about 40% of the body weight, most of the fat and elastic connective tissue. Elastic connective tissue is a water-insoluble elastic protein. It has a tough texture and is not easy to chew. After being steamed at a high temperature of 160 degrees, it will become an insoluble colloid, which can only be absorbed by the human body.

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Ingredients

[jiangxi Laobao Roasted Blood Chicken] Local Features

1. Pour the amount of old lotus wine into the bowl, cut the chicken (chicken) neck with a knife, and drip the chicken blood into the bowl. There is wine in the bowl, and the chicken blood will not coagulate.

[jiangxi Laobao Roasted Blood Chicken] Local Features recipe

2. The chicken belly is removed with a knife, the chicken is broken open, the esophagus is cut, the internal organs are removed, the buttocks are cut, the chicken’s food bag is taken out, the esophagus and trachea are taken out, and the chicken lungs are removed.

3. After the chicken is cleaned, cut off the chicken neck and split the chicken head. The finished product is used for decoration. Use the back of a knife to knock the grouse bones and chop them into small pieces. Put the chicken nuggets into a basin, add a proper amount of salt to stick it with your hands, and marinate for 15 minutes. The amount of small red pepper, green pepper, garlic and ginger.

4. After the chicken is cleaned, cut off the chicken neck and split the chicken head. The finished product is used for decoration. Use the back of a knife to knock the grouse bones and chop them into small pieces. Put the chicken nuggets into a basin, add a proper amount of salt to stick it with your hands, and marinate for 15 minutes. The amount of small red pepper, green pepper, garlic and ginger.

5. Heat the wok to remove the oil, light the wok, pour the chicken nuggets and stir fry on high heat. During the frying process, add appropriate amount of water and stir fry several times to prevent the chicken from drying out. When the chicken frys aroma, add appropriate amount of water and add garlic When the garlic and ginger are sagging, add appropriate amount of lotus wine and simmer for 15 seconds.

6. Heat the wok to remove the oil, light the wok, pour the chicken nuggets and stir fry on high heat. During the frying process, add appropriate amount of water and stir fry several times to prevent the chicken from drying out. When the chicken frys aroma, add appropriate amount of water and add garlic When the garlic and ginger are sagging, add appropriate amount of lotus wine and simmer for 15 seconds.

7. After simmering for 15 seconds, open the lid, add an appropriate amount to the chicken, add the dark soy sauce and pan, close the lid, boil on high heat, simmer for 10 minutes, turn to low heat and simmer for 20 minutes.

8. After simmering for 15 seconds, open the lid, add an appropriate amount to the chicken, add the dark soy sauce and pan, close the lid, boil on high heat, simmer for 10 minutes, turn to low heat and simmer for 20 minutes.

9. After 30 minutes, pour the red pepper and green pepper segments and stir fry on high heat. When the soup is suitable, add the right amount of chicken essence, stir fry evenly, stir the chicken blood evenly, stir and pour into the pot while the soup is thick. , All the chicken blood sticks to the chicken, turn off the heat and start the pot.

10. After 30 minutes, pour the red pepper and green pepper segments and stir fry on high heat. When the soup is suitable, add the right amount of chicken essence, stir fry evenly, stir the chicken blood evenly, stir and pour into the pot while the soup is thick. , All the chicken blood sticks to the chicken, turn off the heat and start the pot.

11. Finished picture

12. Finished picture

Tips:
Video link address:
http://v.youku.com/v_show/id_XMTU4MTY4NTcwOA==.html?from=y1.9-3.1
You can also directly search for "dish name" or "delicacy" in Youku