Sichuan spicy chicken(ma la shuang kou ji kuai chuan wei xiang la ji kuai )

Sichuan spicy chicken

Introduction:

"The taste of Sichuan is spicy. It makes your mouth tingle, but you can't help but want to eat it again. It's sweating, pleasant, spicy and unique. It's very popular with people. Recently, I fell in love with Sichuan cuisine. Although I'm not a native of Sichuan, I've been here for six years. I've learned many pithy formulas and recipes of Sichuan cuisine. I hope I can share them with you Let's share. "

Production steps:

Step 1: clean the chicken, cook it in the pot, pour a spoonful of cooking wine, remove the blood stains and impurities of the chicken, and make the meat cleaner. Cook for 15 minutes.

Step 2: wash the cooked chicken with cold water and set aside

Step 3: cut the potato into pieces, wash the starch out of the potato and set aside

Step 4: deep fry the potatoes until golden

Step 5: Golden potatoes out of the pot, standby

Step 6: deep fry the chicken, skin golden, control the oil and set aside.

Step 7: prepare the ingredients of these stir fried dishes: fragrant leaves, star anise, rock sugar, onion, ginger, garlic, rock sugar

Step 8: stir fry scallion, ginger and garlic in the pot, stir fry the dried pepper together, stir fry the aroma, and put in the fried chicken

Step 9: pour in the chicken

Step 10: after frying out the flavor of chicken, add chicken essence, salt, oil consumption, soy sauce, rock sugar, and start to color and taste

Step 11: stir fry for one minute, add two spoonfuls of red oil to make the whole chicken more delicious

Step 12: put it on a plate, sprinkle with a handful of white sesame seeds and chopped green onion. It tastes sweet, spicy and delicious

Step 13: look at the color and taste. Do you really want to eat?

Step 14: finished product drawing

Step 15: take your time. It's delicious

Materials required:

Chicken Nuggets: more than half a catty

Potatoes: two

Dried peppers: Three

Scallion: moderate

Ginger: right amount

Garlic: right amount

White Sesame: a handful

Star anise: one

Fragrant leaves: two

Salt: a spoonful

Chicken essence: a spoonful

Oyster sauce: 1 teaspoon

Red oil: 2 teaspoons

Cooking wine: a spoonful

Note: the main reason for fragrance is red oil ~ ~ I'm using red oil http://home.meishichina.com/space-1353486-do-blog-id-297473.html I hope I can help you~~~

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Ma La Shuang Kou Ji Kuai Chuan Wei Xiang La Ji Kuai