Dongdong, the guest, learned this way of tearing pepper and spicy chicken from her father who once joined the team in Xinjiang. Pepper and spicy flavor are the main melody of this dish. A lot of pepper and rattan pepper will be used. In particular, putting rattan pepper on chicken shreds and oil splashing will stimulate the taste of rattan pepper, which is fragrant and spicy, making the taste level of this dish more distinct.
Step1:1 - stewed chicken 1. First, wash the chicken. Spread salt, pepper powder and cooking wine on the whole body of the chicken. Marinate for 20 minute
Step2:2. Boil the water in the stew pot, put in the cured chicken, turn it over, let the chicken heat evenly, and make the skin tighter; 3. Put in the fragrant leaves, cinnamon, star anise, grass nuts, ginger slices, and pepper seeds, and put some cooking wine into the pot. Boil it over high heat until it smells good. Cover the pot and stew it; 4. Turn over the chicken from time to time, and cook until it is 9 mature. Poke it with chopsticks, and it can be punctured; 5. Fish the chicken Put it aside for coolin
Step3:2 - make pepper and sesame oil 1, small hot pot. Put in pepper seeds, pepper seeds, red oil, pepper oil, green pepper oil. Stir fry out the fragrance
Step4:2. Take out and put into a bowl. Cool it thoroughly
Step5:3 - seasoning with cold sauce 1. Cut the cold chicken into pieces and tear out the chicken shreds by hand
Step6:2. When seasoning, first pour chicken shreds into the basin. Add onion shreds, red pepper shreds, ginger shreds, pepper and sesame oil, and a little sugar, soy sauce, vinegar and sesame oil. Then add chicken soup. Mix well
Step7:4 - plate 1. After plate loading, put on fresh rattan pepper. Pour two spoons of hot oil. Stir up the hemp taste of rattan pepper. It tastes more fragrant.
Cooking tips:There are skills in making delicious dishes.