Food Recommendations: Spicy Chicken with Baby Chicken, Braised Pork Belly with Potatoes, Sour Chili Stir-Fried Duck
Ingredients: (baby chicken), green onion, ginger, chili peppers, Sichuan peppercorns, salt, (rice wine), (pepper), (Sichuan peppercorn powder), MSG, oil.
Instructions:
1Cut the baby chicken into pieces.
2Marinate the chicken with seasonings (use a lot of salt, Sichuan peppercorn powder, rice wine, pepper, and a little oil, stir-fry for 30 minutes).
3Bring water to a boil, add the marinated chicken to blanch, then add a little rice wine to boil and remove.
4Cut green onion, ginger, garlic, chili peppers, ginger, and prepare Sichuan flower (Sichuan flower), Sichuan peppercorns, star anise, cinnamon.
5Heat oil in a pan, add the blanched chicken and stir-fry until golden brown.
6After stir-frying, leave a little oil in the pan and fry the Sichuan peppercorns over low heat until they smoke, then remove the Sichuan peppercorns.
7Add green onion, ginger, garlic, chili peppers, Sichuan flower, star anise, cinnamon and stir-fry to release fragrance.
8Pour in the baby chicken and stir-fry, add MSG and pepper and serve.
Ingredients: Five flower meat (pork belly), potato, salt, chicken broth, green onion, ginger, few drops of rice wine, old dark soy sauce, vegetable oil, water, Sichuan flower (Sichuan flower).
Instructions:
1Cut the pork belly into small squares about two centimeters, rinse with cold water for five minutes and drain, then place three slices of fresh ginger and two segments of large green onion.
2Peel and cut the potatoes into irregular chunks.
3Heat oil in a pot, heat until hot, then add the marinated pork belly and stir-fry until browned, if the old dark soy sauce used during marination is insufficient, add more at this time.
4After thoroughly stir-frying, add water to cover the pork belly slightly, then bring to a boil and reduce the heat for simmering.
5Half an hour later, use a clay pot (sand pot) and pour the stewed pork belly and broth into a clean, slightly warmed clay pot and continue simmering.
6After the pork belly is cooked, use a fork to poke a hole and add potato chunks, continue to boil.
7Slowly simmer the broth until only a small amount remains, then add salt and chicken broth to adjust the seasoning, and thicken with a large fire.
This dish mainly uses ‘duck chunk’ as the main ingredient, paired with Pixian Doubanjiang (fermented broad bean paste), sour bamboo shoots, sour chili peppers, etc. It is stir-fried, resulting in a dish that is sour, spicy and crisp, and is extremely popular with customers.
Production process:
1Heat a clean pot until it is hot and translucent, without adding oil, add 200 grams of bean sprouts and stir-fry over medium heat to remove part of the moisture, and season with a little salt before serving.
2Wash and pat dry the fresh ‘duck chunk’, add (rice wine), green onion, and ginger, and blanch in boiling water, then drain and pat dry before adding to three parts hot oil to remove the fishy smell.
3Heat oil in a pan to 50% hot, add 30 grams of sour bamboo shoots, 15 grams of minced garlic, sour ginger slices, sour chili peppers and 5 grams of ginger slices and stir-fry until fragrant, add 6 grams of Pixian Doubanjiang, then add 200 grams of ‘duck chunk’, add oyster sauce, soy sauce, chicken broth, chicken fat, sugar, and old dark soy sauce to taste, and season with chopped green onion before thickening with a thin sauce and drizzling with red oil, and cover with a lid over the bean sprouts to serve.
