Chinese Food
Chongqing spicy chicken
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Cooking ingredients
Cooking Steps
Step1:Cut pepper into 2 cm segments. Cut ginger into slices. Cut onion into segment
Step2:Cut the chicken leg (without bone removal) into small pieces with a quick knife. Add some salt, cooking wine, black pepper and a small amount of sweet potato powder to marinate for 2030 minutes
Step3:Heat 80% of the hot pot oil and put in the marinated chicken leg meat. Fry until the surface is dry and turns dark yellow, then remove and drain the oil for later use
Step4:In addition, take the pot and heat the oil to 70% heat. Stir fry the ginger and garlic over low heat to give the fragrance. Add the dried pepper and pepper. Stir until the smell starts to choke. The oil turns yellow
Step5:Then stir fry the fried chicken. Sprinkle in scallion, sugar and sesame. Stir well and then start the pot.
Cooking tips:1. Dried pepper and pepper can be added according to their own taste. But the original Chongqing spicy chicken. The best finished product is to cover all the chicken with pepper; 2. The ratio of dried pepper and pepper is 4-1. Among them, dried pepper is the best erjintiao pepper produced in Sichuan; pepper is the best Maowen Dahongpao pepper produced in Sichuan. Its flavor and spicy taste are incomparable; 3. The chili produced in Sichuan can be used as spicy pepper Dry Chaotian pepper instead. When buying pepper, you can crush one and taste it. It's spicy and exciting, too. The fire of fried pepper and pepper should be small to avoid frying; 4. Chicken leg meat with bone is the best choice for chicken. It's much more fragrant than pure chicken; 5. Chicken should be salted in advance. Don't add salt when finally frying chicken. Because the shell of chicken has been fried dry and the texture is relatively tight. Salt can only be used Attached to the surface of the chicken. At that time, the salt taste can't enter the chicken. The taste is naturally much worse; 6. The oil of fried chicken must be very hot. The fire must be
