We Xintai people all know that spicy chicken is different in every family. Let me share my family's practice.
Step1:Heat the oil, put the pepper, put the chicken, then stir fry the water to dry (at the beginning, it may be a little sticky, stir fry the water in the chicken and it will come out. The picture is the water from the chicken, try to dry the water
Step2:After the moisture is quickly dried, put in the vinegar and continue to stir fry. The moisture in the vinegar is almost stir fry, put in the soy sauce and the soy sauce, and cut the ginger, continue to stir fr
Step3:Pour in hot water to make sure the water is no more than the chicken. Change the fire to medium or small fire. Cover it and simmer it slowly. Cook the chicken well
Step4:See if there is 2 / 3 water left. Put salt and dry pepper. Continue to cover and cook ~
Step5:When the water is still 1 / 3 of the time, put the green onion and stir fry it over high heat (for friends who like to eat potato chips, put the potatoes at this time
Step6:It's almost ready to fry with water. Put in fresh peppers and continue to stir fry (ignoring the putty on the handle
Step7:The soup is almost ready. Put the garlic clove
Step8:Before leaving the pot, put half of the cilantro. Sprinkle with sesame oil, stir evenly, turn off the fir
Step9:When the chicken is on the plate, sprinkle the other half of the coriander to decorate it, and the spicy chicken is finished ~ ~ ~ super dinner, open it, you can't control it at all ~
Cooking tips:The whole ingredients should be distributed once - materials - peanut oil should be larger than pepper, a handful of cockerels, a vinegar, a tablespoon of soy sauce (flavored ice sugar soy sauce), a tablespoon of ginger, a proper amount of salt, a tablespoon of dried chili, a spring onion, a fresh chili and garlic, a head of coriander and sesame oil, a proper amount of hot water, a half pot of cooking.