Spicy chicken

Spicy chicken

Introduction:

"Compared with ordinary chicken, native chicken is more compact in meat quality than firewood, and has more delicious chicken flavor. If you like to eat, don't miss it. Come and have a look

Production steps:

Step 1: Chop fresh chicken, wash and drain

Step 2: cut carrot into small hob blocks

Step 3: wash 9 green peppers and cut into hob pieces

Step 4: heat the oil in the pan and stir fry the local chicken until it is cut off

Step 5: add cooking wine, ginger, garlic, red pepper and Chinese prickly ash and stir fry until the chicken has no water

Step 6: add proper amount of soy sauce, soy sauce, sugar, salt, color and seasoning. Continue to stir

Step 7: after the chicken is evenly colored, add appropriate amount of cold boiled water, add carrots and cook until soft and rotten

Step 8: when the soup in the pot is gradually collected, simmer with green pepper for about 1 minute, add a small amount of chicken essence to start the pot

Materials required:

Small native chicken: 500g

Green pepper: 50g

Carrot: 50g

Oil: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Laoganma spicy sauce: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Chicken essence: appropriate amount

Note: there is a seasoning map in the process map, I forgot to take it, there are (ginger, garlic, dry red pepper, Chinese prickly ash), please forgive me

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy