Chicken fillet with black pepper(hei jiao ji liu )

Chicken fillet with black pepper

Introduction:

"What I often eat at home is beef fillet with black pepper. I've also published a diary and a recipe before. After a friend learned how to make it, he felt that the beef fillet was very hard, as if it was not cooked. Actually, it's fried beef fillet. In fact, it's not easy to master beef fillet. If you can't do a good job in salting and stir frying, it will lead to the bad taste of beef jerky. Improve, make a black pepper chicken, all problems can be solved. The adaptability of chicken is much better than that of beef. Even if the curing and heat are poor, it is still very tender and delicious. In terms of seasoning, in addition to more intense black pepper flavor and more use of black pepper sauce and crushed black pepper, it's better to be more casual. A little oyster sauce and Pixian bean paste will add a more complex flavor to this dish. This reminds me of one of my middle school teachers. They all said that he could cook. When I observed occasionally, it turned out that I would add whatever kind of seasoning I had on hand. There were several kinds of seasoning, and the fried dishes were really delicious, though they could not say the cuisine and the rules. This is probably the essence of private cuisine. "

Production steps:

Step 1: remove the bone of chicken leg and dip in dry water;

Step 2: cut into strips of finger length and thickness;

Step 3: add 1 tbsp cooking wine, 1 tbsp oyster sauce, 1 tbsp black pepper sauce, 1 tbsp soy sauce, 1 tbsp sugar and 1 / 2 tbsp black pepper powder;

Step 4: stir well and marinate for 20 to 30 minutes;

Step 5: slice onion, ginger and garlic, cut pepper into thick strips (similar to chicken), cut celery into sections, and cut chives into sections;

Step 6: bring the water to a boil, add a little salt (except the amount), blanch and scald the celery, take out the celery and set it aside;

Step 7: add proper amount of oil into the pot, heat it to 60% or 70%, add chicken fillet and onion, ginger and garlic, stir fry over medium high heat until chicken fillet spits oil and onion, ginger and garlic are fragrant;

Step 8: add 1 tablespoon Pixian Douban and stir fry until fragrant;

Step 9: add 1 teaspoon of soy sauce and stir fry evenly;

Step 10: add 1 tablespoon oyster sauce and stir well;

Step 11: add color pepper and celery, and 1 tablespoon black pepper, stir fry evenly;

Step 12: use a little water starch to thicken (or not to thicken), turn off the heat, add scallion, stir fry evenly.

Materials required:

Chicken leg: 2

Green red yellow pepper: 1

Celery: 2

Chives: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: 1 tablespoon

Oyster sauce: 1 tsp, 1 tsp

Black pepper sauce: 1 tablespoon

Raw soy sauce: 1 tablespoon

Sugar: 1 tablespoon

Black pepper: 1 / 2 tsp

Pixian Douban: 1 tablespoon

Old style: 1 teaspoon

Starch: appropriate amount

Black pepper: 1 teaspoon

Edible oil: right amount

Note: 1 there are two kinds of black pepper sauce, one is ordinary black pepper sauce, one is black pepper steak sauce. Among them, black pepper steak sauce slightly spicy, fried dishes taste more rich. I use black pepper steak sauce.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hei Jiao Ji Liu