Chinese Food
Spicy chicken
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Some dishes always make people think of drooling. For example, spicy chicken. It's colorful, fragrant and crispy. You can't stop eating once it's opened. You can eat them one by one until you pick out the last piece of meat in the pile of peppers and you don't feel like eating it. You can't finish until you pick up a piece of crispy chili or a piece of crispy pepper and chew it. The first time to eat spicy chicken was many years ago. My new colleagues had dinner together. Sichuan food and other food were totally forgotten. I only remembered spicy chicken, because it was different from other dishes. I served a big plate of pepper. I wanted to find a piece of chicken among the peppers to eat. And it was really delicious. Crispy, fragrant, spicy, spicy and sweet. Later, I fell in love with cooking. I often cook this dish at home. Slowly make it the way my family likes. There are not so many peppers. Sometimes chicken pieces are bigger. This doesn't affect that it's a hot dish. Every time I make it, it's a huge plate. It's a CD-ROM on the table soon.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. When buying chicken, let the shopkeeper cut it into pieces.
Step2:Prepare pepper and pepper. Cut pepper into small pieces with kitchen scissors.
Step3:With water.
Step4:Chicken with salt and soy sauce with pepper and cooking wine.
Step5:Take a plate. Put on the starch. Wrap the marinated chicken pieces with dry starch.
Step6:Shake off the excess starch after wrapping.
Step7:Heat the frying pan with oil. Fry the chicken. How to judge whether the oil pot can be used for cutting? First, use small pieces of food or waterless chopsticks under the pot. After the food is under the pot, there will be a lot of air bubbles around the food. Then you can eat.
Step8:When a large amount of food is put into the pot, more lampblack will be produced. Turn Booker's new generation of intercepting lampblack machine into frying gear. The suction is stronger. The lampblack will be sucked away on the face. There is no smell of lampblack at all. Cook and fry at ease.
Step9:When the chicken is deep fried, there will be less bubbles in the pot. The skin of the chicken is scorched yellow. Take it out and drain it.
Step10:Drain the pickled peppers and peppers.
Step11:Chop up the onion, ginger and garlic.
Step12:Leave a little oil in the wok. Stir fry the onion, ginger and garlic, then stir fry the chili and pepper. Stir fry the Peppers after they are soaked. It's not easy to paste. It's more fragrant after fully stir fry.
Step13:Stir fried pepper is a top annoying thing. I used to be choked and coughing. Since I changed Booker's new generation of interceptor range hood, I have no such trouble at all. I don't smell pepper at all. I even suspect that I stir fried fake pepper.
Step14:Bring the chicken back to the pot. Dry fry with pepper and pepper. Season with a little sugar
Step15:Turn off the heat and put on pepper oil and pepper oil and mix well.
Step16:Put sesame and scallion on the pot. Serve.
Cooking tips:Spicy chicken. It's more delicious if it's smaller. Today, I asked the store to cut it into small pieces. I thought it would taste better with bones. As a result, the store cut the chicken into larger pieces. It's not perfect. And when I cook this dish, the children are standing in the kitchen waiting to eat. Then they forget to put sesame seeds. There is a little regret. Next time, we must put sesame seeds on it. With the smell of sesame seeds, chicken pieces are better to eat. There are skills in making delicious dishes.
