Chinese Food
Braised chicken in Sichuan style
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The chilli that Sichuan sister can't do without adds the originally non spicy braised chicken to millet peppers. It's not so delicious. During the stewing process, the spicy smell of dried mushroom of millet peppers permeates the chicken. Bite it down and enjoy the taste buds. The key point must be to master the stir frying sugar color. It can't be too hot. The sugar will turn bitter in minutes. Cold pot, cold oil and sugar. Roll the sugar into small pieces in advance. It's easy to melt. The stir frying sugar color is very good at the fire technology of stir frying.
Cooking ingredients
Cooking Steps
Step1:Diced chicke
Step2:Take it out after blanchin
Step3:It's better to soak the dried mushroom in advance and boil the bubble without mentioning it. Don't pour the water after soaking. Use it later
Step4:Materials read
Step5:In the hot pot, add the oil into the ice sugar and stir until the ice sugar melts. The color with the ice sugar is much better than the light soy sauce.
Step6:Pour in chicken pieces, stir fry and pour in cooking wine. Then pour in some old soy sauce. Add according to your tast
Step7:Stir fry ingredients other than green peppe
Step8:Pour in the dried mushroom water. Then add the mushroo
Step9:Change to a casserole and start to stew. It's better to submerge the chicken in water
Step10:When the juice is not dry, add green pepper and stir fry until it changes color. Add a little salt and chicken powder and serve on a plate
Step11:The spicy and dried mushroom flavor of millet pepper permeates the chicken. Bite it down. Enjoy the taste buds.
Step12:Rice kille
Step13:If you like spicy taste, try to do it.
Step14:Welcome to my WeChat official account.
Cooking tips:There are skills in making delicious dishes.
