Pickled chicken with pepper(pao jiao tian ji )

Pickled chicken with pepper

Introduction:

"When I don't cook, I often eat cask rice. It's hot and delicious. "Pickled peppered chicken" is the signature dish in the wooden barrel restaurant near my home. Although the price of this wooden barrel rice is not cheap, it can't be ordered late. Every time I order this cask of rice, I always think, when can I do it. But it has been many years since I had this idea. The price of this cask rice has risen from 12 yuan to 18 yuan, but I haven't put it into practice. On the way to the market at the weekend, I met a wild pheasant seller. The price is four times higher than that of breeding. This price can make three or four barrels of rice. It is said that the wild did not play hormone, then buy a peace of mind (in fact, I do not know how much to eat a hormone of the pheasant). On the way home, I was still thinking about whether the high priced pheasant should be stir fried with ginger and onion or pickled pepper for appetizing. This "pickled peppered frog" has smooth crisp meat, slightly spicy taste and sweet and fresh taste, which is both appetizing and delicious. It is rich in protein, sugar, water and a small amount of fat. Its meat is delicious, fresh in spring and fragrant in autumn. It is a delicacy on the table. "

Production steps:

Step 1: prepare the main materials.

Step 2: wash and chop the pheasant (the merchant has helped to kill the pheasant), add 1 tbsp of Li Jinji Tiancheng Yiwei, 1 / 2 tbsp of cooking wine, 1 tbsp of pepper, 1 tbsp of salt and 1 / 2 tbsp of sugar, marinate for 10 minutes, then drain the water, dip in the dry starch and grasp well.

Step 3: dice garlic, green and red pepper, pickled pepper and garlic moss, slice ginger and prepare pickled pepper water.

Step 4: heat up the oil in the pan, put in the chicken pieces, deep fry until the chicken changes color slightly, and take out immediately for standby.

Step 5: saute garlic, ginger and pickled pepper with oil.

Step 6: pour in green and red pepper, stir fry until fragrant, then pour in pickled pepper water.

Step 7: add the fried chicken, stir fry evenly, pour in 1 / 2 cooking wine and 1 tbsp of Li Jinji Tiancheng Yiwei, and continue to stir fry.

Step 8: add garlic, add 1 / 2 tsp salt, 1 / 2 tsp sugar, stir fry for a while.

Materials required:

Pheasant: 400g

Pickled peppers: 12

Red pepper: 3

Green pepper: 3

Garlic moss: 3

Starch: 1 tbsp

Pickled pepper water: 1 tbsp

Ginger: 3 tablets

Garlic: 3 cloves

Soy sauce: 2 tbsp

Cooking wine: 1.5 tbsp

Pepper: 1 tsp

Salt: 1.5 teaspoon

Sugar: 1 teaspoon

Note: 1, fried chicken must drain water, or pilibala splash oil. 2. The color of the pheasant can turn yellow, otherwise the water in the pheasant will be fried dry, and it will be very delicious. 3. Step 7, 8, 9 and 10 should be stir fried quickly.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Pao Jiao Tian Ji