Signature Dishes - Dry-Fried Snail Chicken
Dry-Fried Snail Chicken
Snail is stir-fried first and then boiled, vegetables are added with homemade dry-pot sauce during stir-frying, when served, the chicken pieces are fragrant, and the snails are fresh, extremely good for drinking
Pre-prepared in advance
1Boil farm-raised chickens in a salty and slightly spicy flavor
2Heat oil in a pan to 50% mature, add ginger slices, green onion segments, and garlic slices to fragrant, then stir-fry snail with dry-pot sauce for 15 minutes, add high-quality broth to cover, boil over medium heat for 30 minutes, then let it cool naturally before using
Cooking process
Heat oil in a pan to 50% hot, add 30 grams of dried red lantern pepper and 10 grams of dried red flower pepper to fragrant, then addHomemade Dry-Pot Sauce40 grams, stir-fry over low heat until fragrant, pour in into flower cabbage 100 grams, onion slices 80 grams, green bamboo shoots 60 grams, continuously stir-fry for 2 minutes, add 350 grams of chicken pieces and 200 grams of snails, stir-fry to reheat, sprinkle 40 grams of coriander, drizzle 10 grams of red oil, pack into dry-pot, garnish with some coriander, bring to fire
Homemade Dry-Pot Sauce
1600 grams of peppercorns, 350 grams of black pepper, fragrant leaves, star anise, white pepper each 50 grams, small fennel, soul grass each 40 grams, eight corners, cinnamon, sweet flag each 30 grams, thousand fragrance, ginger, fragrant fruit, vetches, white bud each 20 grams, sichuan pepper 15 grams, clove 8 grams, into a clean pan dry-fry to fragrant, remove and grind into spice powder
2Heat mature vegetable oil 40 jin over medium heat, add 750 grams of ginger to fragrant, then add 25 jin of Sichuan doubanjiang and stir-fry over low heat for 30 minutes, add fermented black beans, white sugar each 650 grams, flower pepper 600 grams, spice powder continue to stir-fry for 10 minutes, add white wine 1500 ml and mix well out of the pan, pack into barrel, cover and let it stand for 1 day, the solid substance at the bottom of the barrel is homemade dry-pot sauce
Source: Zhejiang cuisine
