Large plate of fat intestine chicken handmade noodles

Ingredients

• Chicken nuggets (chicken legs)


• Fatty Intestines


• Fat intestine chicken sauce (hot pot base, red oil beanban, butter, soybean oil, rapeseed oil, dried red pepper, star anise, tangerine peel, shannai, etc.) (Cutting and stir-frying in the central kitchen of Laoxiang chicken, detailed ingredients, ratios and steps, Laoxiang chicken has not been announced, please adjust it according to your personal taste)


• Fat intestine chicken pickled buns (white radish, cowpea, big-leaf mustard greens, erjingtou, wild mountain pepper)


• Taro


• coriander


• Ginger


• Garlic


• Jingcong


• Cooked lard


• Soybean oil


• Sesame oil


• Pepper oil


• Dried green pepper


• Dried red pepper


• White Sesame


• Face

Steps

• Chicken nuggets making:


• 1. Add 350g rapeseed oil, 200g lard, 3200g chicken pieces that have been drained, and stir-fry until the skin is slightly yellow;


• 2. Add 50g green onion, 140g ginger, and 200g garlic and stir-fry to bring out the aroma;


• 3. Add 800g of fat intestinal chicken sauce and stir-fry evenly;


• 4. Add 3000g water and 40g salt, cook for 2 minutes and pour out, and set aside chicken nuggets and soup.. - Paint making:


• 1. Thaw completely each dough is pulled into 30-35cm long dough sheets;


• 2. Put it in boiling water, cook for 2 minutes, and put it in tableware;


• 3. Put 450g fried chicken nuggets, 70g blanched taro, and 40g fat intestines into the pot, and boil for 3 minutes;


• 4. Add 8g of stitch pepper, 5g of bright red millet spicy, 10g of sesame oil, 5g of pepper oil, continue to cook for 1 minute, turn off the heat and pour into the tableware;


• 5. Heat 20g of soybean oil, add 2g of dried green pepper and 5g of dried red pepper, fry the aroma and pour evenly onto the dish;


• 6. Final embellishment of 5g white sesame seeds and 5g coriander sections

中文

配料

• 鸡块（鸡边腿）


• 肥肠


• 肥肠鸡酱料（火锅底料、红油豆瓣、牛油、大豆油、菜籽油、干红椒、八角、陈皮、山奈等）（老乡鸡中央厨房切配、炒制，详细成分、配比与步骤老乡鸡官方未公布，请依据个人口味适量调整）


• 肥肠鸡泡菜包（白萝卜、豇豆、大叶芥菜、二荆条、野山椒）


• 芋艿


• 香菜


• 生姜


• 蒜子


• 京葱


• 熟猪油


• 大豆油


• 芝麻香油


• 花椒油


• 干青花椒


• 干红辣椒


• 白芝麻


• 面胚

步骤

• 鸡块制作：


• 1.下入350g 菜籽油、200g 猪油、清洗好沥干水分的3200g鸡块，煸炒至表皮微黄；


• 2.下入50g 葱、140g 姜、200g 蒜，炒出香味；


• 3.下入800g 肥肠鸡酱料，翻炒均匀；


• 4.下入3000g 水、40g 盐，煮制2 分钟即可倒出，鸡块和汤备用。

• 面片制作：




1. 解冻完全的每个面胚扯成30-35cm 长的面片；


2. 放入沸水中，煮制2 分钟，放入餐具中；


3. 锅里放入450g 炒好的鸡块、70g 焯水的芋艿、40g 肥肠，烧开煮3 分钟；


4. 再下入8g 线椒、5g 鲜红小米辣、10g 芝麻香油、5g 花椒油，继续煮制1 分钟，关火倒入餐具中；


5. 20g 大豆油烧热，加入2g 干青花椒、5g 干红辣椒段，炸出香味后均匀淋到菜上；


6. 最后点缀5g 白芝麻、5g 香菜段出品。