Spicy chicken steak(chuan cai ma la ji ba )

Spicy chicken steak

Introduction:

"In Chinese cuisine, it is important to have all kinds of color, flavor and flavor. My spicy chicken steak is made around this theme. I believe you can also feel all kinds of color, flavor and flavor in your first feeling. The main feature of this dish is to reflect the spicy beauty of Sichuan cuisine. It tastes tender, smooth and delicious, spicy with hemp, and fragrant. If you like this dish, you can follow me. I believe you can also succeed. "

Production steps:

Step 1: This is the main material.. The spareribs sauce, seafood sauce and oil consumption of Haitian are essential.

Step 2: first of all, let's talk about why we choose chicken leg meat. Chicken leg meat is juicy, tender and smooth, unlike chicken breast meat, which can be eaten with teeth. The drumsticks should be patted by hand first, some of which are thin and easy to taste, and they won't shrink and feel small when cooked.

Step 3: is it a big movie after shooting! (reveal a little secret, we go to eat the chicken in KFC's drumstick fort, which is the same operation.)

Step 4: first add onion, ginger, cooking wine, salt, seafood sauce, spareribs sauce, oil consumption, ginger powder, and then marinate in the refrigerator for more than half an hour.

Step 5: you can feel delicious after pickling.

Step 6: put the pepper and chili powder into an iron wrist, cool the hot peanut oil for 5 minutes, and then pour in the chili oil. If you don't cool it, the hot chili oil will burn the chili powder.

Step 7: put some chili oil into the frying pan and fry it over low heat. In this way, the spicy flavor can permeate into the chicken, making the chicken fresh and spicy. When the color is red, the pan can be set.

Step 8: Boil broccoli with a little salt.

Step 9: cut the chicken, set it on a plate and sprinkle with chili oil. If you have a knife and fork at home, you don't have to cut it first. In order to make it more beautiful, I cut it first.)

Materials required:

Chicken leg: 200g

Chili powder: 50g

Two petals of broccoli

Pepper: a little

Salt: a little

Pepper: a little

Spareribs sauce: 1 tablespoon

Seafood sauce: 1 tablespoon

Oyster sauce: 1 tablespoon

Onion and ginger cooking wine: one or two

Ginger: about three pieces

Peanut oil: two liang

Note: when making chili oil, you should be careful to scald yourself. The hot oil must be placed for 5 minutes and then drenched with chili powder. If the hot oil is drenched immediately, it will cause the chili powder to paste. When frying chicken, it must be fried with chili oil, so that the spicy flavor can penetrate into the chicken.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: spicy

Chinese PinYin : Chuan Cai Ma La Ji Ba