Spicy chicken

The cabbage recently received a personal letter from a small partner that the food was a little hot, and asked what to do if it was not hot. Well, the problem is a bit difficult, and the cabbage is all in love, but likes it and can't eat it, and there is nothing but pain and trouble. In particular, the mood of this group of people is understood to be inadequate. The cabbage felt that it would be more difficult if it didn't slide. In order to satisfy the needs of young partners from outside the country who want to eat chili, but cannot eat chili, the cabbage has made this hot-eyed hot chicken chicken today. At first glance, the red hot peppers are so small that they smell so hot. For this dish, the cabbage is a lot of work. How do you do that? Actually, there's one secret: pepper. The spirit of the chili chicken is the chili, the spicy, the smell of which comes in the eyelids first and then the chicken. The fun of searching for chickens on a plate, which is probably only felt by people who eat this dish, echoes the old saying that it's not fish fun. Since chili chicken's soul is chili. To make non-spicy chili chicken, the choice of chili is crucial. There are 100 varieties of chili, which, although identical, vary in their spicyness, scent, quality and application. In order not to get spicy, the cabbage used a chili in Guizhou. The use of two chili is widespread and is one of the main uses of brand-named products such as soybeans and mackerel. It's better for red oil to add scent. Both red oil from the cabbage house and beef sauce from the private room. In addition to chili, vegetable oil must be used to increase the smell of chili chicken. Seed oil is also an essential oil for candour. With both, you can make a bowl of hot-eyed hot chickens at home. If you like the smell of chili, you can make it dry a little bit more。