胡椒猪肚鸡

2024-07-07 09:02:08 1680

胡椒猪肚鸡
今天就来炖一锅胡椒猪肚鸡,胡椒辛热,能驱寒,还能缓解食欲不振。自家炖的猪肚鸡汤鲜美浓郁,不会过分油腻,也没有餐厅里很难避免的味精味儿,一碗下肚活力满满~

Details of ingredients

  • 猪肚550g
  • 童子鸡600g
  • 党参10g
  • 黄芪3g
  • 当归3g
  • (处理猪肚)适量
  • 白醋(处理猪肚)适量
  • 面粉(处理猪肚)适量
  • 一大块
  • 红枣6个
  • 白胡椒粒2大勺
  • 1-2小勺

Technique

  • 难度中级
  • 工艺
  • 口味咸鲜
  • 时间三小时

Steps to make 胡椒猪肚鸡

  • 1.猪肚上撒盐,白醋和面粉,戴上手套揉搓猪肚
  • 2.将猪肚的内面翻出,仔细揉搓每个褶皱
  • 3.揉搓完成的猪肚放在流动的清水下冲洗
  • 4.切除猪肚表面多余的油脂
  • 5.切掉鸡头、鸡脚指、鸡屁股
  • 6.鸡翅尖别在背后,鸡爪塞进肚子,让鸡呈一个蜷缩的状态
  • 7.再把鸡整只塞进处理好的猪肚里
  • 8.用竹签把猪肚两边的开口封上
  • 9.包着鸡的猪肚放在一大锅清水中,大火煮开焯水
  • 10.姜切片,党参、当归、黄芪和整粒的白胡椒放进茶包里
  • 11.焯水的猪肚鸡从沸水中捞出,转移至炖锅
  • 12.姜片和茶包放进炖锅,倒入热水没过食材
  • 13.大火煮开之后转小火,锅盖上盛冷水
  • 14.炖两个半小时,猪肚完全软烂就捞出来
  • 15.拆掉猪肚上的竹签,划开猪肚,取出整只鸡
  • 16.猪肚逆纹切成条
  • 17.撇去汤上的浮油
  • 18.把鸡和切好的猪肚放回汤里,在放入一些红枣和枸杞
  • 19.加盐调味,加比较多量的白胡椒粉
  • 20.稍微炖煮至红枣软一点就可以了
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