Chinese Food
Spicy chicken
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Spicy chicken is a classic work of Sichuan spicy cuisine. It's made of chicken as the main ingredient, onion, garlic, ginger, dried pepper, prickly ash, salt, pepper, monosodium glutamate and other materials. It's not only full of color, flavor, rich nutrition, delicious taste, but also easy to learn. It's a must learn dish for every housewife. It's delicious and delicious.
Cooking ingredients
Cooking Steps
Step1:Wash the chicken le
Step2:Spare for shavin
Step3:Cut into pieces for standby (about 2cm
Step4:Add salt, sugar, soy sauce, thirteen spices, white pepper, egg white and stir evenly. Prepare for 20 minute
Step5:Cut the dry pepper into sections, prickly ash, green pepper and red pepper into circles, slice the ginger into slices and spare the garli
Step6:Put the oil in the frying pan. Heat to 8 minutes. Fry the chicken until golden. Out of po
Step7:Change the pot and pour in the oil. Put in the ginger slices. Stir fry the garlic until fragrant
Step8:Add pepper. Stir fried red peppe
Step9:I like to put some green pepper rings and freshen them
Step10:It's very delicious to put in Pixian bean paste (I put Qiaotou hot pot seasoning
Step11:Put in chicken. Fry for 3 minute
Step12:Put MSG in and you'll be out of the po
Cooking tips:1. It's very important for Sichuan cuisine to use Sichuan spices. It's a deep experience of half a year in Lairong. In the same way, different chili peppers may have different flavors. 2. Different varieties of chili peppers may also have different spicy and fragrant degrees. I prefer erjingtiao. The spicy degree is not heavy, but the flavor is strong. Put a lot of it. It's very red, but it's not hot. I just think it's inexplicable and delicious. However, Sichuan people like to call all kinds of peppers Haijiao. In the community market, dried peppers mainly sell millet peppers. Sometimes it's a little difficult to buy a specific variety of peppers due to language barriers; 3. When making this dish, fried peppers must have a small fire and a good smell. The fire is easy to paste and taste bitter; 4. Some practices will add a little soup or vegetable water in the later stage to let fried chicken dry It's a little softer. At the same time, it can relieve the taste comprehensively. I like the dry taste, so it's omitted; 5. When marinating chicken, put enough salt. When later frying, it can't increase too much saltiness. Put a little less; 6
