Soft version of Sichuan flavor chicken(rou he ban de chuan wei xiang nen kou shui ji )

Soft version of Sichuan flavor chicken

Introduction:

"Mouth watering chicken is a hot dish with rich seasonings, spicy, fragrant, tender and refreshing. It has the reputation of "famous Bashu three thousand miles, taste pressure Jiangnan twelve states". The name "saliva chicken" sounds a little indecent at first, and then a cartoon like appearance of saliva will appear in my mind. However, the origin of this name has the gentleness of literati. In his "guabo Qu", Guo Moruo said: "when I was young, I ate white chopped chicken in my hometown Sichuan, white meat, hot pepper, and now I think I still have a lot of saliva." The word "saliva" comes from cooking, which makes today's famous "saliva chicken". I made this crossing chicken a few days ago. It's only now because of inertia. Why is it called soft version? It's because the authentic Sichuan saliva chicken focuses on spicy and spicy food. On the one hand, my family's diet is always light, and on the other hand, I'm a expectant mom. I can't eat too salty and spicy food. So I made this improved version of saliva chicken with softer taste. Instead of spicy food, I only chose fresh, fragrant, tender and slightly spicy food. "

Production steps:

Materials required:

Chicken: one

Onion: one

Jiang: half

Garlic: 4 cloves

Sesame: a little

Coriander: a little

Zanthoxylum bungeanum

Star anise: 1

Hot pepper noodles: some problems

Oil: right amount

Vinegar: right amount

Sugar: right amount

Sesame oil: appropriate amount

Soy sauce: right amount

matters needing attention:

Production difficulty: Advanced

Process: mixing

Production time: one hour

Taste: Super spicy

Chinese PinYin : Rou He Ban De Chuan Wei Xiang Nen Kou Shui Ji