Spicy chicken (super detailed steps)(la zi ji chao xiang xi bu zhou )

Spicy chicken (super detailed steps)

Introduction:

"There are many ways to make spicy chicken. There are two or three ways I often use to make it. Later, I will put it on slowly. Today, what is subversive is the more troublesome one. It's not as dry as Sichuan flavor, and it doesn't use the sauce that Lu flavor can't do without. It's my own creation. Let's share it with you."

Production steps:

Step 1: mince ginger and garlic; circle Chaotian pepper; slice scallion; cut dried pepper into sections; add sugar, cooking wine, salt, starch, 1 tablespoon soy sauce and a little garlic to the washed chicken, stir and marinate for more than 30 minutes.

Step 2: pour cold oil into peanuts and fry them over low heat.

Step 3: sprinkle salt on the fried peanuts.

Step 4: heat a little peanut oil.

Step 5: put in the marinated chicken, stir fry until 8 mature, Sheng out for use.

Step 6: do not put oil in a clean pot, directly stir fry pepper over low heat to get hemp flavor.

Step 7: add the hot pepper section and continue to stir fry for about 1 minute.

Step 8: add the remaining onion, ginger and garlic and stir fry until fragrant.

Step 9: add the fried chicken, a small spoon of soy sauce and Chaotian pepper ring, and fry until done.

Step 10: mix this portion with fried peanuts, fragrant.

Step 11: stir in the cooked sesame, it's still fragrant.

Materials required:

Chicken: one

Dry red pepper: 9

Fresh Chaotian pepper: two

Peanuts: 70g

Sesame: a little

Zanthoxylum: 3 G

Raw soy sauce: 1 tablespoon + 1 teaspoon

Garlic: half head

Ginger: 7g

Scallion: 7g

Starch: 1 tablespoon

Sugar: 1 teaspoon

Salt: right amount

Cooking wine: a spoonful

Edible oil: right amount

Note: affectionate "pepper" to be: 1, with fried peanuts crisp Tips A: ready to fry peanuts at least one night in advance into the refrigerator freezer, fried without putting too much oil, peanuts and cold oil into the pot together, slow fried to a slight color. 2. Do not put oil dry pan fried pepper and pepper only take its fragrance, not so spicy. 3. The quantity of Chinese prickly ash, hot pepper and Chaotian pepper depends on their ability to bear. If they can't eat spicy, you can remove the pepper seeds or reduce the quantity of hot pepper. What I put on them doesn't taste very spicy.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: medium spicy

Chinese PinYin : La Zi Ji Chao Xiang Xi Bu Zhou