Chinese Food
Sichuan Star spicy chicken
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To be honest, as a native of Sichuan, I never heard of kung pao chicken when I was a child. I often eat spicy chicken. Only when I came to Beijing did I know that everyone thought kung pao chicken was the star of Sichuan cuisine. In fact, the star of Sichuan cuisine in my heart was spicy chicken.
Cooking ingredients
Cooking Steps
Step1:Dice the chicken leg. It's about two centimeters in size.
Step2:Marinate with salt and cooking wine for 15 minutes.
Step3:Cut the dried peppers into small pieces. For those who are afraid of being hot, use the erjingtiao peppers and lantern peppers. For those who like to be hot, use the Chaotianjiao peppers. I used three kinds of peppers to have different flavors.
Step4:Relax the oil in the pot. 70% hot chicken.
Step5:Deep fry over medium heat. Turn it over to prevent sticking.
Step6:When the oil becomes clear, the chicken turns yellow, and there is a meat pot, take it out for use.
Step7:In another pot, heat it with oil. Add in chopped onion, ginger and garlic. Add dried pepper and prickly ash to stir up the fragrance.
Step8:Put in the diced chicken. Stir fry together. Add chili noodles. Stir fry with a little salt and soy sauce. Don't forget to put in a crystal sugar. This is the essence.
Step9:Finally, add Huang Feihong peanut and white sesame to the pan.
Step10:It's delicious to drink beer.
Cooking tips:When frying the diced chicken, turn it over frequently to prevent sticking to the pot. Don't forget to add one crystal sugar. Don't look at the pepper. It's really not spicy. It's super fragrant. Try it. There are skills in making delicious dishes.
