The practice of pot-helmet pepper, how to make pot-helmet pepper, and the homeliness of pot-helmet pepper.

Guo Kui's method of adding Chili peppers is as follows:

Materials: (4 people) whole chicken 1, 1.4 kg, 3 semi-spicy red peppers (seeded),

Accessories: ginger 1 (about 2.5cm long, peeled and shredded), 2 cloves of garlic (peeled and crushed), 4 baked potatoes, assorted cooked vegetables, rapeseed 1 coffee spoon, coriander and fresh coriander for decoration.

Seasoning: salt 1/2 coffee spoon, pepper, olive oil 1 tablespoon, lemon juice 1 tablespoon, melted butter 12g, 2 tablespoons fresh coriander powder, porimarron550, turmeric powder 1/2 coffee spoon, fennel.

working methods

(1) Preheat the oven to 190℃. Roughly cut all peppers, then put them into a blender with turmeric, fennel seeds, rapeseed, garlic, ginger, lemon juice, olive oil, fresh coriander powder, salt, pepper and 2 tablespoons of cold water and mix them evenly;

(2) Gently lift the chicken skin until the white chicken leaks out, leaving 3 tablespoons of the sauce prepared above, and then apply other sauces between the chicken skin and the chicken;

(3) Put the chicken in a baking tray, mix the remaining seasoning with the melted butter, then brush a layer on the chicken with a spoon and bake in an oven for 20 minutes;

(4) During the interval of roast chicken, porimarron is cut in half, peeled, seeded and diced, and then mixed with the remaining butter and Chili sauce and stirred;

(5) Put the porimarron block around the chicken, then bake it in the oven for 1 hour, and brush the seasoning on the chicken 20 minutes before the barbecue. Roast the chicken until it is completely cooked, sprinkle with coriander and coriander, and serve with baked potatoes and vegetables.