There are many farmhouses here, and wherever there is a farmhouse, there must be pepper chicken. The methods may be different, but they are all called pepper chicken.
Today, the pickled peppers were just ripe, but I picked fresh peppers from the farm on the weekend. I still struggled for a while whether to make pepper chicken or pickled pepper chicken.
Pickled peppers should last longer, so make pepper chicken. Pepper is a good thing.
pepper chicken
Recipe Recommendations
- chicken legs two
- dried chili twenty
- Jiang a
- garlic two
- soy sauce two spoonfuls
- cooking wine a spoonful
- soy sauce 1/2 scoop
- sugar a spoonful
- salt two spoonfuls
- oil 500g
Steps for pepper chicken
1
Cut the chicken legs into small pieces. Smaller pieces will taste easier. Add light soy sauce, salt, sugar, and cooking wine. The pickled peppers were ripe today, so I threw two in and tried them. At the same time, I also added a little cumin, which proved to taste good. You can ignore and forgive me for doing whatever I want. Marinate for about half an hour.
2
Ginger and garlic, cut into the size you like. I usually slice it if I am happy, cut it into small pieces if I am not happy. If I am really unhappy, I will not cut it and throw it in directly.
3
Fresh Zanthoxylum bungeanum, wash and dry for later use.
4
Put oil in the frying pan and put as much oil as possible. I couldn't handle it alone, so I didn't pat it. The oil was 60% hot. Put in the chicken nuggets and fry them. After the chicken nuggets change color and filter the oil out, repeat it a few more times if you like to eat dry fried ones. Today, I want to eat something tender.
5
Leave the base oil, add dried peppers, pepper, ginger, garlic, and saute until fragrant. This process is really fragrant and makes people drool.
6
Add the fried chicken nuggets, add the soy sauce, and stir fry. Since it is chicken leg meat and is tender, there is no need to add water to cook it. Stir fry for a while.
7
Drop a few drops of clear oil and take out of the pan.