Sichuan spicy chicken

Sichuan spicy chicken

Introduction:

"Chicken meat has a high proportion of protein, many kinds, and high digestibility, which is easy to be absorbed and utilized by the human body. It has the functions of strengthening physical strength, strengthening the body, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones. Spicy chicken belongs to the river lake cuisine of Sichuan cuisine series. It is characterized by golden red color, spicy flavor and slight sweet and sour taste

Production steps:

Step 1: half a chicken, chopped into small pieces, soaked in water

Step 2: drain water, add a little salt, soy sauce, cooking wine, pepper and starch, marinate for 10 minutes

Step 3: heat the oil in the pan and add the marinated diced chicken

Step 4: stir fry, add pepper and pepper

Step 5: add scallion and ginger slices, stir fry evenly and set aside

Step 6: leave the bottom oil in the pot, add pepper and pepper

Step 7: stir fry the red oil and add the diced chicken

Step 8: add a little sugar and vinegar, stir fry slowly over low heat, until the diced chicken is brown, add a large amount of minced garlic

Step 9: dish spicy and delicious food

Materials required:

Chicken: 300g

Pepper: right amount

Soy sauce: moderate

Cooking wine: moderate

Pepper: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Scallion: right amount

Ginger slices: right amount

Sugar: right amount

Vinegar: right amount

Minced garlic: right amount

Starch: a little

Note: the traditional method is to fry the diced chicken in oil pan to make golden yellow and then stir fry. In order to reduce the oil, I chose to stir fry first and then stir fry. It tastes very good

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: spicy