Minced chicken(sui mo ji ding )

Method of minced chicken:

Raw materials for making minced chicken

200 grams of chicken breast. 25g peanut kernel and 10g pickled red pepper. Lard 150g, salt 4G, cooking wine 20g. 1 g monosodium glutamate, 10 g green onion, 10 g garlic, 10 g soy sauce, 5 g Sugar, 5 g vinegar, 20 g bean powder, 50 g fresh soup and 10 g egg white.

Processing steps of minced chicken

After patting the chicken breast, cut it into 0.7 cm cubes, add salt, cooking wine and monosodium glutamate, and mix well. Soak red pepper, remove the stem and seed, chop fine. Chop the peanuts into coarse grains. Cut green onion into fine flowers and garlic into fine grains. In another small bowl, mix salt, soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, water bean powder and soup to make Zizhi. Put the frying pan on a high heat, heat the lard (about 150 ℃). Add the diced chicken with egg white and soybean powder, then pour it into the pan, slide it through, pour in the colander and drain the oil. Add a little oil in the pot, heat it up, stir fry the red pepper until the oil is red, stir fry the green onion and garlic until fragrant, stir fry the diced chicken well, cook in the Zizhi, stir fry until the scattered seeds are bright, sprinkle with peanut kernel, stir well and put on the pan.

Minced chicken

Minced chicken is a famous traditional dish in Sichuan Province, which belongs to Sichuan cuisine. The dish is red and white with bright color, tender and crisp. The aftertaste is sweet and sour, delicious and delicious. After patting the chicken breast, cut it into 0.7 cm cubes, add salt, cooking wine and monosodium glutamate, and mix well. Soak red pepper, remove the stem and seed, chop fine. Chop the peanuts into coarse grains. Cut green onion into fine flowers and garlic into fine grains. In another small bowl, mix salt, soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, water bean powder and soup to make Zizhi. Put the frying pan on a high heat, heat the lard (about 150 ℃). Add the diced chicken with egg white and soybean powder, then pour it into the pan, slide it through, pour in the colander and drain the oil. Add a little oil in the pot, heat it up, stir fry the red pepper until the oil is red, stir fry the green onion and garlic until fragrant, stir fry the diced chicken well, cook in the Zizhi, stir fry until the scattered seeds are bright, sprinkle with peanut kernel, stir well and put on the pan.

essential information

[recipe name] minced chicken

Sichuan cuisine

[menu type] local characteristics

[taste characteristics] red and white, bright color, tender and crisp. The aftertaste is sweet and sour, delicious and delicious.

Raw materials

200 grams of chicken breast. 25g peanut kernel and 10g pickled red pepper. Lard 150g, salt 4G, cooking wine 20g. 1 g monosodium glutamate, 10 g green onion, 10 g garlic, 10 g soy sauce, 5 g Sugar, 5 g vinegar, 20 g bean powder, 50 g fresh soup and 10 g egg white.

Production process

After patting the chicken breast, cut it into 0.7 cm cubes, add salt, cooking wine and monosodium glutamate, and mix well. Soak red pepper, remove the stem and seed, chop fine. Chop the peanuts into coarse grains. Cut green onion into fine flowers and garlic into fine grains. In another small bowl, mix salt, soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, water bean powder and soup to make Zizhi. Put the frying pan on a high heat, heat the lard (about 150 ℃). Add the diced chicken with egg white and soybean powder, then pour it into the pan, slide it through, pour in the colander and drain the oil. Add a little oil in the pot, heat it up, stir fry the red pepper until the oil is red, stir fry the green onion and garlic until fragrant, stir fry the diced chicken well, cook in the Zizhi, stir fry until the scattered seeds are bright, sprinkle with peanut kernel, stir well and put on the pan.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Sui Mo Ji Ding