Chinese Food
Chicken with pickled peppers
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It's late to come back from work every day. I really don't have time to cook too complicated dishes. So, how to make it simple? Hee hee
Cooking ingredients
Cooking Steps
Step1:Take out the fins of the slaughtered pheasant and cut into small pieces.
Step2:Dice garlic. Slice ginger. Cut celery into sections (not allowed). Cut pickled peppers into small sections.
Step3:After the frying pan is dried, pour in a proper amount of cooking oil (twice as much as usual). After the oil is hot (smoking), pour in the chicken and fry until it changes color (be careful of oil explosion). Add a little salt, stir well, and then fish out.
Step4:Stir fry the ginger slices with garlic in the bottom oil. Add a spoon (ordinary spoon) of bean paste. Stir fry the red oil and pour in the fried chicken meat. Stir well and pour in half a bowl of water. Add celery after boiling. Add a little salt (taste the salt first. Don't put it if it's salty enough). Chicken essence, oyster oil and soy sauce are seasoned.
Step5:Turn off the heat and get out of the pot after the juice is collected in the fire. Don't collect the juice too dry.
Step6:Finished produc
Cooking tips:If you want to buy a field chicken, you can buy two. Three is enough. The field chicken needs to be cut into small pieces to taste. When fried, it's OK to fry a little longer. Generally, it's OK to change color without seeing raw meat. Douban sauce is OK. But the finished product is not so good-looking. There are skills in making delicious dishes.
