The leftover food is unforgettable as soon as you eat --- Guoba chicken(sheng fan ru cai yi chi ji nan wang guo ba ji )

The leftover food is unforgettable as soon as you eat --- Guoba chicken

Introduction:

"I think you have more or less come into contact with Guoba. I remember the first time I ate it was at a friend's party. It was mixed with all kinds of seafood at that time. When I put it on the table, it made a sizzling sound and steaming hot. It was quite tempting. Take a taste. Well, it's crispy and delicious. Yesterday, I saw a bowl of rice left the night before yesterday, and I immediately had the desire to make it into a dish. My mother-in-law gave me a self raised chicken. I took off the two big chicken legs. It was the first time, but I tasted it in the end. Very delicious! Let's understand it like this. Well, imagine how delicious it is. Well, if you say more, you'll feel a little boastful. Let's learn from it. You'll never forget Guoba chicken. "

Production steps:

Step 1: all ingredients are ready.

Step 2: wash the chicken leg and carefully cut the chicken from the bone. Then cut the chicken into pieces the size of broad beans and chop the bones into small pieces. In turn, add 1 teaspoon cooking wine, 1 teaspoon soy sauce, a few drops of sesame oil, 1.5 teaspoon starch, a small amount of black pepper to size and marinate for 15 minutes.

Step 3: red pepper cut circle, garlic slice, scallion cut into small sections, wok heating into oil, add red pepper, garlic, scallion ginger, stir fry out fragrance.

Step 4: put the marinated chicken into the pot and stir fry for about 2 minutes.

Step 5: after the chicken is dry and white, add 1 tbsp oyster sauce, half tbsp salt, and add half a bowl of broth to bring to a boil. Turn to medium heat and simmer for about 5 minutes.

Step 6: while stewing the chicken, add a small amount of cooking oil to the rice, put it in the microwave for half a minute, take it out, knead it into a ball, and put it in the fresh-keeping bag.

Step 7: roll a thin piece with a rolling pin.

Step 8: then tear open the bag and cut it into small pieces with a knife.

Step 9: put the stewed chicken into a heat preservation container, wash the pot, add oil and heat it, when the oil temperature is 70% (chopsticks are put in, bubbles immediately), fry the rice slices.

Step 10: deep fry until both sides are golden, then take out the pot and put on the plate.

Step 11: pour the stewed chicken on the pot, you can hear the Zizi sound, and eat it while it is hot.

Step 12: soak the leaves in boiling water for 2 minutes, take them out, wrap them into a round triangle, and then load the dishes.

Materials required:

Chicken leg: 2

Leftover rice: a bowl

Zongye: 1 piece

Garlic: half

Dried red pepper: 5

Ginger slices: right amount

Shallot: a period

Cooking wine: moderate

Soy sauce: moderate

Sesame oil: appropriate amount

Black pepper: right amount

Soup: 1 bowl

Starch: right amount

Oyster sauce: right amount

Salt: right amount

Edible oil: right amount

Note: 1, if the chicken is fried in advance, the taste will be better, but because the Guoba has been fried, I will use the fried way, but it is also delicious. 2. For the specific practice of Guoba, you can refer to my previous log. 3. The chicken should be fried first, fried in a pot, and then watered. Guoba will be very crispy and taste very good. 4. Dry red pepper can be put more. It's spicy. It's very warm in winter. 5. If you have many pots at home, you can use another pot to fry the pork instead of the chicken, which is more convenient. 6. If it's a banquet, you can use the shape of Zongye. If you eat it at home, you don't have to be so troublesome.

Production difficulty: Advanced

Technology: stir fry

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Sheng Fan Ru Cai Yi Chi Ji Nan Wang Guo Ba Ji