Fast food under the table Kwai(kuai shou xia fan cai pao jiang ji si )

Fast food under the table Kwai

Introduction:

"It's a dish I often eat in my old home. The difference is that my aunts often use beef to make it. Thinking that it's Midsummer now, they change red meat into white meat. It's low-fat, tender and smooth, but it won't be hot and dry. When I eat this dish, it's full of fragrance, with a strong taste and a spicy smell of pepper. It's a bit similar to fish flavored shredded meat, but the biggest difference is that the faint sour and numb flavor is completely transferred by soaking ginger, so soaking ginger is actually the real protagonist of this dish, and meat can be adjusted according to their taste preference or season ~:) in my hometown, pickle is basically a necessary pickle for every family, and it's the favorite and most common It's red radish and tender ginger, and I prefer crisp pickles. It's fresh food. I'll fish it out in a few days! Sweet and sour taste, bite in the mouth, crisp full, stimulate a wave of saliva secretion, wine appetizer are good! Ginger is the best choice for making pickles. When you buy it, clean it up, dry the water, throw it directly into the pickle jar, marinate it with other pickles, wait for a few days, and clip one with yellowish color, fresh and tender fragrance. Taste a little spicy with sweet aftertaste. Let's do this -- {pickled ginger shredded chicken} together. It will surprise you! Food will not lie, taste will not betray "

Production steps:

Step 1: prepare raw materials, wash and drain

Step 2: shred the chicken breast and set aside

Step 3: soak ginger and cut into shreds

Step 4: marinate shredded chicken in cooking wine for a while, then mix it with pickled ginger, then stir in soy sauce and a small amount of oyster sauce, stir well and set aside

Step 5: shred red pepper

Step 6: Sauce: soy sauce, oyster sauce, sugar, chicken essence

Step 7: prepare a handful of Chinese prickly ash and chopped green onion

Step 8: pot into the oil, into the pepper small fire stir incense, fished out. (add a little more oil to prevent the chicken from sticking to the pan. You don't need to add extra oil in the following steps.)

Step 9: stir fry chicken and pickled ginger until discolored and set aside

Step 10: saute the remaining oil in the pot until fragrant

Step 11: stir fry with red pepper

Step 12: add shredded chicken and pickled ginger, stir in the previous sauce and stir well

Step 13: transfer in the red oil, sprinkle in the pepper before stir fry evenly can be out of the pot

Step 14: Sprinkle with red oil, sprinkle with pepper before stir

Step 15: add the red oil, sprinkle the pepper before stir fried

Materials required:

Chicken breast: right amount

Soak tender ginger: right amount

Right amount: red pepper

Zanthoxylum bungeanum: right amount

Scallion: right amount

Oyster sauce: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Soy sauce: moderate

Sugar: right amount

Note: from the fried scallion this step, the whole fire control in the fire, the action should be fast, stir fry evenly, so as to avoid fried time is too long to make the chicken old, or Red Pepper Fried wilt water

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Kuai Shou Xia Fan Cai Pao Jiang Ji Si