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