Spicy chicken leg

Spicy chicken leg

Introduction:

"This dish is spicy. It's a good choice for beer and rice."

Production steps:

Step 1: cut the beautiful legs of the pheasant into sections and marinate them with marinade;

Step 2: 30% to 40% hot oil, remove the oil, pick up the filter oil, and don't fry it too long;

Step 3: put oil into the frying pan, about 30% heat, put dry pepper, Laoganma, Zanthoxylum, chopped pepper, slow fire force out flavor and color;

Step 4: pour in the chicken legs, stir fry quickly, add soy sauce and sugar, mix well, add 1 tsp cornstarch and 2 tbsp water starch, mix well, then pour a little oil, mix a few times, then put on the pot.

Materials required:

Chicken legs: 3

Dried peppers: 3-4

Brandy: 1 / 2 teaspoon

Salt: 1 / 2 teaspoon

Sugar: 1 / 6 teaspoon

Pepper: 1 / 4 tsp

Ginger: 1 / 2 tsp

Laoganma Douchi sauce: 1 tbsp

Zanthoxylum bungeanum: 5-10 capsules

Raw soy sauce: 1 tbsp

Raw meal: 1 teaspoon

Water: 2 tbsp

Note: first, the oil is tight and dry for the chicken leg; second, when you put chili sauce in the pot, don't rush to open the fire, but slow down, and slowly force out the color and taste of chili and sauce.

Production difficulty: ordinary

Technology: explosion

Production time: several hours

Taste: medium spicy