Sichuan spicy chicken
Introduction:
"Chicken meat has a high proportion of protein, many kinds, and high digestibility, which is easy to be absorbed and utilized by the human body. It has the functions of strengthening physical strength, strengthening the body, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones. Spicy chicken belongs to the river lake cuisine of Sichuan cuisine series. It is characterized by golden red color, spicy flavor and slight sweet and sour taste
Production steps:
Step 1: half a chicken, chopped into small pieces, soaked in water
Step 2: drain water, add a little salt, soy sauce, cooking wine, pepper and starch, marinate for 10 minutes
Step 3: heat the oil in the pan and add the marinated diced chicken
Step 4: stir fry, add pepper and pepper
Step 5: add scallion and ginger slices, stir fry evenly and set aside
Step 6: leave the bottom oil in the pot, add pepper and pepper
Step 7: stir fry the red oil and add the diced chicken
Step 8: add a little sugar and vinegar, stir fry slowly over low heat, until the diced chicken is brown, add a large amount of minced garlic
Step 9: dish spicy and delicious food
Materials required:
Chicken: 300g
Pepper: right amount
Soy sauce: moderate
Cooking wine: moderate
Pepper: right amount
Zanthoxylum bungeanum: right amount
Pepper: right amount
Scallion: right amount
Ginger slices: right amount
Sugar: right amount
Vinegar: right amount
Minced garlic: right amount
Starch: a little
Note: the traditional method is to fry the diced chicken in oil pan to make golden yellow and then stir fry. In order to reduce the oil, I chose to stir fry first and then stir fry. It tastes very good
Production difficulty: simple
Technology: stir fry
Production time: 20 minutes
Taste: spicy
Chinese PinYin : Chuan Xiang La Zi Ji
Sichuan spicy chicken
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