Health effects
Star anise: regulates qi, relieves pain, dispels cold
Cinnamon: warms the body
Doubanjiang: nourishes blood, protects teeth, protects bones
Ingredients
Various meat and vegetable dishes that you like to eat ( Moderate amount ) | Dried Sichuan peppercorns ( A small handful ) |
Dried sea pepper ( a small handful ) | Onion ( Half ) |
Ginger ( A small piece ) | Garlic ( Half head ) |
Octagonal ( three ) | Sanai, galangal ( Three small grains, one small piece ) |
Geranium leaves ( 2 pieces ) | Cinnamon ( 10g ) |
Cumin ( 5g ) | Coriander ( 5g ) |
Thousand Miles ( 5 grams ) | Grass Bandits ( 4 stars ) |
Dahurian Angelicae ( 2 pieces ) | Licorice ( 2 pieces ) |
Grass Fruit ( 1 piece ) | Amomum villosum (1 piece ) |
Spicy sauce ( 1 spoon ) | Doubanjiang ( 1 spoon ) |
Pepper ( 3 grams ) | Light soy sauce ( Two spoons ) |
Dark soy sauce ( Two scoops ) | Fuel consumption ( 1 scoop ) |
Sesame oil ( Two spoons ) | Chili oil ( 3 spoons ) |
Salt ( appropriate amount ) |
How to make Sichuan style Bobo Chicken
1.Prepare all ingredients and condiments
2. Chop ginger, garlic and onion
3.Three Nai, galangal, licorice, and Angelica dahurica chopped into pieces , grass fruit, Amomum villosum, grasshopper smashed and shredded, cinnamon bark, bay leaf torn into pieces
4. Heat the oil in the pan until it is 50% hot, add the spices and stir-fry over low heat until fragrant, then change to medium heat and stir-fry the dried sea pepper and dried Sichuan peppercorns
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5.Then add onions, ginger and garlic and stir-fry until fragrant, add spicy sauce and bean paste and stir-fry until red oil appears
6.Add an appropriate amount of stock into the pot.If there is no stock, you can also use water.It is appropriate that the soup can just cover the meat and vegetable dishes.Add salt, pepper, light soy sauce, and oil.After the soup boils, simmer over low heat for twenty minutes
7. Boil the soup base and remove the ingredients Allow the residue to cool
8. While cooking soup, cut your favorite vegetables with a knife good.Bring a pot of water to a boil, scald the vegetables until cooked, take them out, and let them cool in a cold boil
9.Add dark soy sauce, chili oil, and sesame oil to the cooled soup base, mix well, soak the cooled and drained vegetables into the soup base, soak for more than 20 minutes and enjoy
Tips
The conventional method should be to use bamboo skewers for dishes String everything together and then soak it in the soup base.I eat it at home, so I skip this step
The dishes need to be cooled, and the soup base needs to be left to cool.The beauty of this dish is that it tastes best when eaten cold, unlike maocai which must be eaten hot.
Use broth to add freshness and aroma.
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