Chinese Food
Xifeng yanglang chicken (spicy chicken)
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Guizhou hometown dish, Xifeng spicy chicken, is slightly different from Guiyang's spicy chicken. The emphasis is on the selection of chicken and the refining of chili. The chicken is a rooster, about five or six Jin. The meat is thick and tender, and the meat is easy to taste; the chili is stir fried now, and the Ciba chili is not sold in the market.
Cooking ingredients
Cooking Steps
Step1:Preparation - chopped chicken pieces (half an hour before frying), wine, ginger, salt and pickle, garlic, ginger, pepper and fenne
Step2:Cut the pickled hot pepper into a bow
Step3:To be pounded in a bow
Step4:Half of the garlic and ginger are also ground in the bowl. It's easier to taste. The chili can also be pounded a little more
Step5:You can start two pots at the same time. Put vegetable oil in. Stir fry chili in one pot. Stir fry chicken in the other
Step6:Stir fry the crushed chili, ginger and garlic until the water is dry. The fragrance will come out
Step7:At the same time, stir fry the chicken until the skin shrinks and turns yellow. Add pepper
Step8:Stir fry the remaining half of garlic, ginger, prickly ash, fennel and scallion togethe
Step9:Taste it. Add a little salt and sugar to taste it. Out of po
Cooking tips:1 - the best choice for hot pepper is Huaxi, which is fragrant but not too hot. Add Zunyi hot pepper with high spicy degree properly. It depends on your taste. The hot pepper can be soaked in cold water in advance the night before. It can be soaked in hot water before it's too late. Only after it's soaked can it be successfully Chongcheng into a self-made Ciba hot pepper. 2 - it depends on the type of chicken you buy. If the chicken is a little older, it is not easy to fry it to the right entrance. You can press it in a pressure cooker for a few minutes. Usually, the foreign chicken can be directly fried until the entrance is bone free and tasty. There are skills in making delicious dishes.
