Sichuan spicy chicken

Sichuan spicy chicken

Introduction:

"My daughter's favorite, I have to eat every few days"

Production steps:

Step 1: wash chicken and cut into pieces

Step 2: heat up the oil in the pan, add the dried pepper and Zanthoxylum bungeanum, saute until fragrant, and add the chicken

Step 3: stir constantly

Step 4: add a small amount of veteran

Step 5: add onion, ginger and garlic

Step 6: stir fry with salt, add 800 grams of hot water and simmer for 30 minutes

Step 7: soy sauce, sugar, starch, add water to mix well

Step 8: when the water in the pot is almost dry, pour on the juice and collect the juice over high heat

Materials required:

Native chicken: 800g

Dry red pepper: 10g

Zanthoxylum bungeanum: 2G

Ginger: 5g

Garlic: 5g

Scallion: right amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Starch: right amount

Note: stir fry pepper and Zanthoxylum over low heat. If it's chicken, simmer for 20 minutes

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: spicy