Spicy chicken leg
Introduction:
"This dish is spicy. It's a good choice for beer and rice."
Production steps:
Step 1: cut the beautiful legs of the pheasant into sections and marinate them with marinade;
Step 2: 30% to 40% hot oil, remove the oil, pick up the filter oil, and don't fry it too long;
Step 3: put oil into the frying pan, about 30% heat, put dry pepper, Laoganma, Zanthoxylum, chopped pepper, slow fire force out flavor and color;
Step 4: pour in the chicken legs, stir fry quickly, add soy sauce and sugar, mix well, add 1 tsp cornstarch and 2 tbsp water starch, mix well, then pour a little oil, mix a few times, then put on the pot.
Materials required:
Chicken legs: 3
Dried peppers: 3-4
Brandy: 1 / 2 teaspoon
Salt: 1 / 2 teaspoon
Sugar: 1 / 6 teaspoon
Pepper: 1 / 4 tsp
Ginger: 1 / 2 tsp
Laoganma Douchi sauce: 1 tbsp
Zanthoxylum bungeanum: 5-10 capsules
Raw soy sauce: 1 tbsp
Raw meal: 1 teaspoon
Water: 2 tbsp
Note: first, the oil is tight and dry for the chicken leg; second, when you put chili sauce in the pot, don't rush to open the fire, but slow down, and slowly force out the color and taste of chili and sauce.
Production difficulty: ordinary
Technology: explosion
Production time: several hours
Taste: medium spicy
Chinese PinYin : Xiang La Tian Ji Tui Er
Spicy chicken leg
Steamed buns with cowpea and pork. Jiang Dou Zhu Rou Da Bao Zi
Golden sweet potato balls. Jin Huang Di Gua Wan Zi
Stir fried bean sprouts with black fungus. Hei Mu Er Chao Dou Ya
Braised chicken wings with potatoes. Tu Dou Shao Ji Chi
Fried chicken leg with Scallion. Cong Bao Ji Tui Rou
Korean hot cabbage mackerel soup. Han Shi La Bai Cai Qing Yu Tang
Ham sausage with cucumber and pepper. Huang Gua La Jiao Ban Huo Tui Chang