Chinese Food
Spicy chicken with pepper
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It was four years ago that I first ate the pepper chicken in Jiangnan Posthouse. That year, I was bitten by mosquitoes all over my legs with my little friend in Tianzhu Mountain. That's to explore the pepper chicken. I still remember that bowl of chicken that floated into the nasal cavity when it was brought up, which was both soul stirring and fresh. The aroma of pepper and hemp filled the chicken when it was chewed and the lasting feeling of crispy hemp on the tip of the tongue and lips after eating all became an irreplaceable feast on my food journey. When I came to Hangzhou to settle down, I visited Jiangnan Posthouse several times before and after, but I couldn't find the feeling back then. Seeing less and less chicken and more and more side dishes, I often wonder if the encounter in those days would be forever. At this time, I'm afraid that only by doing it once can I get back the original throb.
Cooking ingredients
Cooking Steps
Step1:Wash the baby chicken, put salt on it, add cooking wine, ginger, scallion (the original is scallion. I use shallot here), dried red pepper, dried pepper and fresh pepper to marinate. Massage. You can also put a little bit into the chicken belly. It tastes better.
Step2:Put the whole chicken + seasoning into the steamer. Steam for 15 minutes.
Step3:When steaming chicken, prepare auxiliary materials - ginger, scallion, fresh pepper and dry red pepper. At this time, we must be willing to use materials. How bold people are. How delicious chicken is.
Step4:Steam the chicken, take it out, and tear it open when it's hot. In fact, I don't have to take advantage of the heat, but I'm in a hurry.
Step5:Add oil in the pot. Heat it up. Add the ingredients just prepared and stir fry. Stir fry until fragrant and pour them on the chicken. And then Let's move.
Cooking tips:There are skills in making delicious dishes.
