Spicy chicken

Spicy chicken

Introduction:

"I'm a real girl from Hunan. After I married in Guangdong, I still couldn't change my habit of eating spicy food. Even Sichuan cuisine has become my favorite. Family members have changed from resistance to acceptance. So if one day you see the flavors of Hunan, Sichuan and Guangdong gathered on the dining table of Guangdong families, you don't have to be surprised. Because food has no borders and no geographical sects. Who says that Cantonese can't eat spicy food, and Hunan people can't love Sichuan food? Although it's not so authentic, it's because they love delicious food Only family members like it. What does it matter if it's authentic or not? "

Production steps:

Materials required:

Pheasant: 500g

Red pepper: 1

Long green pepper: 2

Ginger: 1 piece

Garlic: 3

Scallion: 2

Dried red pepper: 100g

Zanthoxylum: 30g

Cooking oil: 200ml

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Raw powder: appropriate amount

Pepper powder: right amount

matters needing attention:

Production difficulty: ordinary

Technology: explosion

Production time: half an hour

Taste: spicy