At home, you can easily copy the restaurant's signature dish - pickled peppered frog(zai jia ye ke qing song fu zhi can ting li de zhao pai cai pao jiao tian ji )

At home, you can easily copy the restaurant's signature dish - pickled peppered frog

Introduction:

"During the weekend trip to Beijing, I ran from south to north. After I came back from busy work, I felt very tired. Coupled with the hot weather, I had no appetite at all. It's time for some meat to increase energy and open taste buds. Yesterday, I saw a fresh farmed pheasant from work. I bought it quickly. In the hot summer, how to cook it most appetizing? Of course, adding pickled peppers ~ ~ pickled peppers is my favorite dish. The meat of pheasant is tender and delicious. It is cooked with pickled peppers, delicious and appetizing. And pheasant is rich in protein, for the body to increase energy absorption and improve immunity have very good effect. Pickled peppered chicken is a famous dish in the restaurant. There are two ways of dry frying and wet frying. Dry fried is the first oil, and then stir fried with pickled pepper and ingredients. Wet frying is first stir fried chicken, and then pickled pepper, ingredients add pickled pepper water slightly stew fried juice, add coriander from the pot. The taste of the two methods is different, each has its own characteristics, but both are very delicious. In hot summer, pickled peppered pheasant helps you open your taste buds. It's the weekend again. Would you like to have a try? The meat of Tian Ji is tender and delicious, but if it's not cooked properly, it will have a little fishy smell. How to remove fishy smell and improve freshness of Tian Ji requires mastering two magic weapons: 1. When you cook Huadiao wine during pickling and frying, you can remove fishy smell and improve freshness of Tian Ji. 2. Stir fry with pickled pepper and pickled ginger to remove the fishy smell and improve the freshness. If you master the magic weapon, you can easily copy the signature dishes in the restaurant at home

Production steps:

Step 1: prepare the chicken, pickled pepper, pickled ginger, green onion and coriander.

Step 2: wash the pheasant, drain the water, soak ginger and pickled pepper, cut into pieces, and prepare the onion and coriander.

Step 3: add 1 tbsp salt, 1 tbsp sugar, 1 tbsp Huadiao wine and 1 tbsp oil to the chicken and marinate for 10 minutes.

Step 4: heat the oil under the pan and saute the chicken.

Step 5: stir fry until the pheasant turns white.

Step 6: saute ginger, pickled pepper and scallion in another pot.

Step 7: put the pheasant in the water.

Step 8: pour in the pickled pepper water.

Step 9: pour in soy sauce.

Step 10: sprinkle in sugar and salt, cover and simmer for a while.

Step 11: Sprinkle with coriander.

Step 12: stir fry well.

Materials required:

Pheasant: 500g

Pickled peppers: 6

Pickled ginger: 8 pieces

Coriander: 2

Scallion: 1

Pickled pepper water: 1 / 3 bowl

Soy sauce in brown sauce: 2 tbsp

Salt: 2 teaspoons

Sugar: 1 teaspoon

Flower carving wine: 1 tbsp

Oil: 3 tbsp

Note: the efficacy of pheasant: the folk believe that pheasant is a nutritious food for invigorating vital energy and treating spleen deficiency. It is suitable for energy deficiency, basal albuminemia and various Yin deficiency symptoms. Pheasant is rich in protein, calcium and phosphorus, which is very beneficial to adolescent growth and menopausal osteoporosis. For patients with cardiac edema or renal edema, the use of pheasant diet, has a better effect of diuresis detumescence. Pheasant contains zinc, selenium and other trace elements, and contains vitamin E and other antioxidants, which can delay the aging of the body, moisturize the skin, and has the effect of anti-cancer and anti-cancer. Pheasant is suitable for people: nutritious food suitable for ordinary people. Especially for those patients with weakness, edema and neurasthenia. Heart of sugar: chicken meat is easy to have parasitic eggs, so heating must make the meat cooked.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: Super spicy

Chinese PinYin : Zai Jia Ye Ke Qing Song Fu Zhi Can Ting Li De Zhao Pai Cai Pao Jiao Tian Ji