Food Recommendations: Chongqing Spicy Chicken Drumlets, Peanut Chicken Claw Soup, and Secret Braised Beef Recipe
Ingredients:
800g Chicken Drumlets, 100g Sichuan Chili Peppers, 50g Chili Peppers.
Accessories:
5g Oil, 4g Salt, Ginger and Garlic to taste, 3ml Oyster Sauce, 3g Mala Powder, 2g Flavoring Agent, 3g Spicy Powder, 3g Fragrant Powder, 3g Cumin Powder, a little White Sesame.
Process:
1Remove feathers and internal organs from the chicken drumlets, cut off the neck skin, subcutaneous lymphatic tissue, and inner cavity membrane clean, cut out the anus for later use.
2Cut the chicken drumlets into small pieces, season with Mala Powder, Flavoring Agent, Corn Starch, Ginger Slices, and Rice Wine, marinate for 2 hours.
3Slice the Sichuan Chili Peppers into long strips, slice Garlic into chunks, slice Ginger into diamond-shaped pieces, wash Chili Peppers.
4Heat oil in a wok, add the marinated chicken drumlets, fry until the chicken turns white at 60% heat, remove and drain off the oil.
5Increase the oil temperature, fry until 80% heat, add the chicken drumlets and fry until the surface is golden brown, remove and drain off the oil.
6Heat oil in a wok, add Ginger, Garlic, Sichuan Chili Peppers and stir-fry until fragrant.
7Add the chicken drumlets and stir-fry for 2 minutes.
8Add Flavoring Agent, Spicy Powder, and Salt, stir-fry evenly, and stir-fry for 2 minutes.
9Sprinkle Cumin Powder and White Sesame, stir-fry until fragrant, and ready to go.
Materials: 8 Chicken Feet, 40g Peanuts, 4 slices Ginger, 1 scallion, 2 scoops Salt.
Process:
1Wash Chicken Feet, cut off nails, divide into two pieces, slice Ginger, soak Peanuts in cold water.
2Boil Chicken Feet in water, remove foam, blanch for 5 minutes.
3Remove and rinse clean, reserve.
4Place Chicken Feet, scallion, Ginger and Peanuts in a stew pot, add water.
5Bring to a boil, remove foam, cook for 10 minutes, small fire for 30 minutes, add Goji Berries, Salt and chopped Green Onion.
Materials: 1000g Beef, 1 Carrot, 1 Tomato, 5 slices Bay Leaf, 3 segments of Large Green Onion, 4 slices Ginger, 5 Dried Chilies, 5 cloves Garlic, 3 pieces Star Anise, 20 grains of Sichuan Peppercorn, 1 bottle of Beer, 100ml Flower Wine, 1 large spoon of Light Soy Sauce, 1 spoon of Old Soy Sauce, 1 small spoon of Salt, 1 large spoon of Pixian Doubanjiang, 1 spoon of Brown Sugar.
Process:
1Cut beef into pieces and soak in cold water, about 2 hours.
2Add beef pieces to a cast iron pot, add 1 bottle of Beer, 100ml Flower Wine, and add cold water to cover.
3Bring to a boil, remove blood foam, beef blood foam is relatively many, about 3 minutes, remove the foam and then turn to small fire.
4Prepare seasonings, pack ingredients into a muslin bag, tie tightly, put into the pot, cover with lid, small fire for 40 minutes.
5In a separate wok, stir-fry Pixian Doubanjiang, when the oil is slightly hot, add 1 large spoon of Pixian Doubanjiang, stir-fry until fragrant, add the beef, at the same time add chopped tomatoes, add Light Soy Sauce, Old Soy Sauce, Salt, Brown Sugar to season, stir-fry evenly with a large spoon, continue to small fire for 1 hour.
6In the last 40 minutes, add chopped Carrots and cook together, turn off the heat and let it steep for 6 hours or more.
