The method of making pot pressed chicken

Health benefits

Sichuan pepper: Warm

Cinnamon: Warm

Octagonal: regulating qi, relieving pain, dispelling cold

Ingredients and materials

A rooster

Oil Salt, light soy sauce, dark soy sauce, oyster sauce

Moderate amount of Sichuan pepper

Six garlic sprouts

A piece of cinnamon

Two octagonal shapes

The method of making pot pressed chicken

1. Prepare a chicken, wash it clean, air dry the water, and then prepare Sichuan peppercorns and salt for later use

2. Heat the pot on fire, add salt Sichuan peppercorns, salt is twice as much as Sichuan peppercorns, stir fry slowly over low heat to turn slightly yellow, and set aside for later use

3. Stir fried Sichuan peppercorns salt, put it in a plate, add dark soy sauce, light soy sauce, oyster sauce, appropriate amount, mix the Sichuan peppercorns salt evenly, use the water of Sichuan peppercorns salt to spread on the chicken's body, spread twice, and it's ready

4. Heat oil in a wok at 100 degrees Celsius, add the coated chicken, fry in the wok until the chicken skin bubbles, then remove and set aside for later use

5. Take out a pressure cooker, pour in the remaining Sichuan peppercorns salt that has just been smeared on the chicken, add two star anises and one piece of cinnamon, then cut the prepared garlic sprouts into long sections, place them on the bottom of the pot, make it thicker, and add a little water. Then put the chicken in the pressure cooker, press the button to boil the beans and tendons, cook for 40 minutes, and remove from the pot

6. This is the well made chicken, and the taste feels good. I don't know if you like this taste or not

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