Chinese Food
Spicy chicken
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This dish used to be my aunt's specialty. My cousin used to fry a large pot and divide it into small bags when he was a soldier in other places and send it to him in a vacuum. Later, she taught me by hand. In an instant, she became a popular dish on my dinner table. When we treat, our friends will also order it. Spicy chicken with a long spicy taste. It tastes good both when eating and when drinking. It's cold and hot. It's also tasty because of its heavy taste, dry stir fry and no water. It's also very resistant to preservation. I often stir fry a large pot. After cooling, put a large fresh-keeping box in the refrigerator. When I have porridge or want to drink two cups, pour out a small dish. It's convenient and delicious. I've seen many recipes about spicy chicken. Some of them are too complicated. Actually, it doesn't need to be so troublesome to make a delicious spicy chicken at all. It doesn't need to purchase all kinds of troublesome ingredients at all. It doesn't need to eat a soy sauce flavor to improve the color. It doesn't need to choose unhealthy fried chicken for the delicious taste. It doesn't need to marinate chicken in advance. It's a fry pot anytime, anywhere
Cooking ingredients
Cooking Steps
Step1:Wash the chicken. Chop into small pieces. It's better to choose a less fat rooster. In fact, the first step when my aunt taught me is not to wash the chicken too clean. In her original words, if the chicken is too clean, it will not smell like chicken... Sweat... I can't do it..
Step2:How small is the minced chicken? It's about as big as the first quarter of the thumb. This is very important. Don't chop the first quarter of the thumb and run to ask me why the chicken doesn't dry? Why can't the chicken taste good? There's not so much. Why? It must be small..
Step3:There is oil in the pot. It needs a little more oil. Half of the chicken can be stir fried. It's not good if there is less oil. Put a piece of ginger into the oil pan. Grab two handfuls of dried pepper. Stir slowly after cooking.
Step4:When ginger slices and pepper burst, pour in chicken. Stir fry for a while. The water in the chicken will stir slowly. The chicken will also change color.
Step5:Dry peppers in twos. Wipe them with kitchen paper. Cut them into two pieces. Shake off the seeds or they will paste the pot easily. Stir fry the chicken in water and put in the dried chilli. At this time, it's time to test your strength. Turn off the fire and stir continuously for at least half an hour. It's time to add salt..
Step6:Some kids may worry about the color of spicy chicken without soy sauce? Of course. In the process of stir frying slowly over low heat, the color and fragrance of pepper will gradually permeate into the chicken. Stir fry the chicken until it is dry, fragrant, red and bright. Add two spoonfuls of sugar. Sprinkle a handful of white sesame seeds on it. Stir well and serve. A big wave of spicy chicken is coming..
Cooking tips:1. Try to shake off the dried chili seeds and don't put them on. It doesn't affect the taste. It's just that the chili seeds are easy to paste. It's covered with a pot of bottom. 2. The last half hour's stir fry is very important. Make sure the fire is low. Stir fry for enough time to make the color beautiful and taste good. Don't stop the spatula. 3. If you don't mind eating chicken essence, you can put some chicken essence before you start cooking. 4. Unless you don't make the ingredients according to the steps I said, there can be no fishy smell, no color and other problems. This recipe really doesn't need soy sauce or cooking wine. There are skills in making delicious dishes.
