Sichuan people's taste: authentic Sichuan spicy chicken of haobashi

Sichuan people's taste: authentic Sichuan spicy chicken of haobashi

Introduction:

"I've been in Dongguan for many years, but I still like the taste of my hometown. Maybe it's homesick too! Because our favorite in Sichuan is spicy, but I usually eat light. I made spicy chicken for the first time, very satisfied! Made a spicy chicken flavor and style, husband and son are very like to eat! It looks hot, but it tastes good! "

Production steps:

Step 1: cut the chicken into small pieces and wash it with clean water several times until the blood is broken. Drain the water. Add cooking wine, bean paste, salt and a little starch. Mix well and submerge for half an hour to taste. Cut off the dried pepper and wash the garlic

Step 2: heat two liang of oil in the pan, lower the temperature of the fire, and slowly put the flooded chicken into the oil pan to fry until fragrant. Turn it over to avoid frying paste, and fry it yellow to make it fragrant. It is estimated that it will take 15 minutes

Step 3: after frying, remove the chicken, stir fry the garlic and pepper in the oil pan until fragrant, and then stir fry the dried pepper for one minute (the fire temperature is not too high, or the dried pepper is easy to paste). Finally, pour in the fried chicken, sprinkle with white sesame, stir fry for two minutes, and then put on the plate. Sprinkle with Scallion to finish!

Materials required:

Chick: one

Oil: right amount

Garlic: 1

White Sesame: right amount

Chives: right amount

Bean paste: right amount

Dried chili: one or two

Salt: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Starch: a little

Note: dry pepper can bubble water, so it is not easy to paste, this is my husband taught me the trick, fried chicken when the fire temperature should be low

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: slightly spicy