Local characteristics of Jiangxi Laobiao Braised Blood Chicken

2024-04-21 21:13:39 493

The main nutritional components of chicken are protein, followed by fat, microorganisms, and minerals. The meat of young chickens contains more protein, while the meat of old chickens contains less protein. This is because chicken accounts for about 60% of the body weight of broilers, and the main component of chicken is protein, so the nutritional value of broiler meat is high. Furthermore, the meat of broilers contains very little elastic connective tissue, making it easily absorbed by the digestive organs of the human body. After the young chicken is steamed, its fibers separate and become tender, soft and palatable, while the old chicken only accounts for about 40% of its body weight, with most of its fat and elastic connective tissue. Elastic connective tissue is an insoluble elastic protein with a tough texture that is not easily chewed. After being cooked at a high temperature of 160 degrees, it becomes an insoluble colloid and can only be absorbed by the human body in a small amount< Br>

Details of ingredients

Chick1 piece

Technique

difficultySimple
workmanshipburn
tasteSlightly spicy
timeThree quarters of an hour

Steps to make Local characteristics of Jiangxi Laobiao Braised Blood Chicken

1. Pour an appropriate amount of lotus wine into a bowl, cut the neck of the chicken (a young chicken from that year), and drop the chicken blood into the bowl. If there is wine in the bowl, the chicken blood will not solidify.
2. Remove the chicken belly with a knife, cut open the chicken's esophagus, remove the internal organs, cut off the chicken's buttocks, remove the chicken's food bag, extract the esophagus and trachea, and remove the chicken lungs.
3. After washing the chicken, first cut off the chicken neck, cut open the chicken head, and use the finished product for decoration. Use the back of the knife to loosen the chicken bones and chop them into small pieces. Put the chicken chunks into a bowl, add an appropriate amount of salt and stick with your hands. Marinate for 15 minutes. Take appropriate amounts of small red pepper, green pepper, garlic, and ginger.
After washing the chicken, first cut off the chicken neck, cut open the chicken head, and use the finished product for decoration. Use the back of the knife to loosen the chicken bones and chop them into small pieces. Put the chicken chunks into a bowl, add an appropriate amount of salt and stick with your hands. Marinate for 15 minutes. Take appropriate amounts of small red pepper, green pepper, garlic, and ginger.
5. Heat up the wok to remove oil, light the wok, pour in the chicken chunks and stir fry over high heat. During the stir fry process, add an appropriate amount of water multiple times to prevent the chicken from drying out. When the chicken becomes fragrant, add an appropriate amount of water and pour in garlic and ginger grains. When the garlic and ginger grains are fragrant, add an appropriate amount of lotus wine and simmer for 15 seconds.
6. Heat up the wok to remove oil, light the wok, pour in the chicken chunks and stir fry over high heat. During the stir fry process, add an appropriate amount of water multiple times to prevent the chicken from drying out. When the chicken becomes fragrant, add an appropriate amount of water and pour in garlic and ginger grains. When the garlic and ginger grains are fragrant, add an appropriate amount of lotus wine and simmer for 15 seconds.
7. After simmering for 15 seconds, open the lid of the pot and add an appropriate amount to level the chicken. Add dark soy sauce and stir fry evenly, cover the lid of the pot, bring to a boil over high heat, stir on high heat for 10 minutes, then simmer on low heat for 20 minutes.
8. After simmering for 15 seconds, open the lid of the pot and add an appropriate amount to level the chicken. Add dark soy sauce and stir fry evenly, cover the lid of the pot, bring to a boil over high heat, stir on high heat for 10 minutes, then simmer on low heat for 20 minutes.
After 9.30 minutes, pour in the red and green pepper sections and stir fry over high heat. When the soup is suitable, add an appropriate amount of chicken essence, stir fry evenly, stir the chicken blood evenly, and pour it into the pot while stir frying. When the soup is thick and all the chicken blood sticks to the chicken, turn off the heat and start cooking.
After 10.30 minutes, pour in the red and green pepper sections and stir fry over high heat. When the soup is suitable, add an appropriate amount of chicken essence, stir fry evenly, stir the chicken blood evenly, and pour it into the pot while stir frying. When the soup is thick and all the chicken blood sticks to the chicken, turn off the heat and start cooking.
11. Finished product drawings
12. Finished product drawings