Sichuan spicy chicken in xiaobiao de gourmet kitchen

Sichuan spicy chicken in xiaobiao de gourmet kitchen

Introduction:

"Ever since I learned how to make spicy chicken, this dish has become a household dish of our family, which is loved by the whole family! No, I've done it again

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

Chives: right amount

Salt: right amount

Starch: right amount

Garlic: 1

Bean paste: right amount

Zanthoxylum bungeanum: right amount

White Sesame: right amount

Dry pepper: 1 liang

Cooking wine: moderate

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

Production difficulty: Advanced

Technology: stir fry

Production time: one hour

Taste: slightly spicy