Spicy chicken
By VicentaLakin
SPICY CHICKEN IS ONE OF SICHUAN'S TRADITIONAL VEGETABLES. IT'S SO HOT. THE SMELL OF SALTY ALCOHOL, WITH A BIT OF SWEETNESS, IS AN UNFORGETTABLE TASTE OF THE EDIBLE. THERE'S A LOT TO DO WITH THIS DISH. I PICKED THE SIMPLEST ONE, BUT IT'S SUPER DELICIOUS... O-HA-HA-HA
Recipe Recommendations
- chicken appropriate amount
- oil appropriate amount
- salt appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- Chili pickled pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- pepper powder appropriate amount
Steps for Spicy chicken
1
Chicken is clean, cut to the ground. Induction of salt, wine, sauce, pepper powder, starch mixing, 20 minutes of pickle. Dry peppers are cut into small pieces; onions, ginger and garlic are cut to the end; and rice spicles are cut to the end。
2
The boiler, which heats up, is put in the chicken, blows to two sides of the gold and makes up for it。
3
There's more oil in the boiler, and it's sore, it's hot, it's hot, it's hot, it's hot, it's hot。
4
Put it in the fried chicken, roll it up and get out. If the taste fades, the proper amount of salt is transferred, and the white sesame can be spread in the home, and the finished product is more attractive。Spicy chicken Make Tips
1. When stir-frying dried chili peppers and Sichuan peppercorns, keep the heat low; stir-fry until fragrant and the color develops.
2. Select pheasant for the chicken; the meat must be tender to be stir-fried quickly, while old chicken needs to be pressure-cooked briefly before stir-frying. Red dried chili peppers can be added before serving for color.