Spicy chicken - automatic cooking pot recipe(ma la ji kuai zi dong peng ren guo shi pu )

Spicy chicken - automatic cooking pot recipe

Introduction:

"When you see spicy, you will naturally think that this is another Sichuan cuisine. The seasoning of this spicy chicken is very similar to that of spicy fish, but because of different ingredients, the taste of the dishes is completely different. If the fish is more invaded by the spicy flavor and carries the spicy flavor, the chicken is more like a kind of penetration and fusion, the flavor of chicken and spicy flavor blend, unique flavor. This dish is made of chicken neck and chicken claw, which have more muscle and less meat. It will be very "vigorous" to eat

Production steps:

Step 1: clean the chicken neck and cut it into 4cm segments;

Step 2: flatten garlic and cut lobster sauce;

Step 3: put the oil in the pot, put in the chicken neck, seasoning and water;

Step 4: cover the pot, start the [ASR · chicken] function, and the cooking program will be executed automatically;

Step 5: after cooking, stir the ingredients in the pot evenly and serve.

Materials required:

Chicken neck: 1000g

Soy sauce: 10 ml

Pickled pepper: 50g

Red oil Pixian bean paste: 100g

Rock sugar: 20g

Garlic: 20 cloves

Water: 600 ml

Salt: 4 g

Pepper: 20g

Dried peppers: 50

Douchi: 10 pieces

Oil: 150 ml

Ginger: 2 yuan

Note: 1. Don't blanch chicken neck, the meat is tender, but not firewood; 2. The proportion of hot pepper should be appropriate, the spicy taste is better; 3. Put more oil, the chicken neck taste is better; 4. Be sure to choose the authentic Sichuan Pixian red oil bean paste; 5. This dish tastes better after cooling.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma La Ji Kuai Zi Dong Peng Ren Guo Shi Pu