Chinese Food
Spicy chicken with wine
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Cooking ingredients
Cooking Steps
Step1:Wash and chop chicken into small piece
Step2:Marinate with cooking wine, five spice powder, salt, scallion and ginger for more than 20 minutes (in this step, the salt can be put enough at a time according to the amount of fried vegetables
Step3:Wash and cut off the hot pepper (if the hot pepper is very short, it is unnecessary to cut it). Filter out the hot pepper seeds for use (if you like to keep the hot pepper seeds, separate them and add the seeds later in the frying
Step4:Peanut oil is hot (mainly not from the flavor point of view. But peanut oil is suitable for high-temperature frying. From the health point of view. If you only pursue flavor, it is still rapeseed oil to fry
Step5:Stupid way. Try a piece of chicken. Wait for it to fr
Step6:Just pour all the chicken pieces into the oil pan (note that it's better to have a large pan with wide oil. In the picture, there is less meat. The pan is small. If there is more meat, the pan is not suitable
Step7:Turn the small and medium-sized fire to fry the chicken pieces thoroughly after they are set. Remove the color from white to yellow
Step8:Heat up the oil again. Fry the chicken twice. The fire can be bigger. Force out the extra grease. At the same time, make the surface more golden
Step9:Fry until the chicken is golden, dry and fragrant. Drain and set asid
Step10:Add a little vegetable oil to the pot. Stir fry the peppers and ginger slices over low heat (there are peppers in the pot. This step takes a short time
Step11:Stir fry with scallion, garlic, star anise and fragrant leaves (my family can eat hemp. Pepper is not filtered out
Step12:Add peppe
Step13:Stir fry evenly. At this time, the smell of restaurant will continue to flow out
Step14:Stir fry evenly. At this time, the smell of restaurant will continue to flow out
Step15:Add very little sugar and sal
Step16:Cook in cooking wine (I directly put down white wine), soy sauce and five flavor powder; add some soup or vegetable water if you want to make the chicken chew
Step17:Add celery las
Step18:Stir fry until it's broken. Sprinkle with white sesame seeds. Peel off the hot pepper to find the spicy chicken
Cooking tips:1 pepper, prickly ash - for the first time, I realized that it is really important to use Sichuan spices for Sichuan cuisine. If you want spicy food with fragrance, spicy food without dryness, it is recommended to use Sichuan chili to stir fry. In particular, erjingtiao is a kind of variety with rich oil, rich fragrance and not too strong spicy. It will be intoxicated if you don't use other spices to stir fry dishes. You can see a piece of red food, but you can't jump. 2. Chicken processing - the result of communication between local food friends and me. This dish also has a family practice. The chicken doesn't need to be fried. It's only dry fried. It tastes good. In the vegetable water fried version, in order to make the fried chicken slightly soft, you can add a little soup or vegetable water later. It can also provide another flavor. My husband likes to eat dry food, so the liquid is omitted. Fried chicken with salt is not easy to absorb the taste. In the later stage, there is almost no salt in the stir fry. So when marinating chicken, salt should be enough. 5. Using oil - Sichuan cuisine is inseparable from rapeseed oil. Theory
