Spicy chicken

Spicy chicken

Introduction:

Production steps:

Step 1: green and red millet pepper, this is the photo I took with the rest after cutting. I forgot to take pictures before.

Step 2: cut the green and red pepper into small pieces and set aside.

Step 3: one chicken leg

Step 4: remove the bone of the chicken leg and cut it into small pieces, which are a little bigger than the beans. Use chicken essence, monosodium glutamate, salt to adjust, then put a little starch, starch is not too much, can adjust the chicken is OK. Marinate for 5 minutes

Step 5: I used so many green peppers for a chicken leg.

Step 6: heat the oil in the pan. When the oil is 50% or 60% hot, marinate the chicken and fry until the meat changes color. Set aside.

Step 7: leave oil (or put oil) in the pot, 50-60% hot green pepper (here, if green pepper is better, I forget to put it, I have quick-frozen green pepper in the refrigerator, forget to put it, green pepper is more delicious) fry the small green pepper until the skin turns white

Step 8: stir fry the green pepper until the skin turns white, then add the chicken that has just been stir fried, stir fry in the pan, add a small amount of chicken essence and refined salt, just a little, because the chicken has been pickled once. Stir fry well

Step 9: finished product

Materials required:

Chicken leg: 1

Small green pepper: right amount

Chicken essence: appropriate amount

MSG: right amount

Salt: right amount

Note: I mentioned the green pepper, you can pick it from the tree or buy it on the street when it is mature and has a numb taste. You can prepare more. Wrap the bought or picked fresh pepper in plastic bags and put it into the quick-frozen refrigerator. You can take it as you like. Remember to wrap it again when you take it to avoid cross taste.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy