I like the sour and spicy taste, and the fragrance of perilla is immersed in it, which is even more wonderful. Today, I will give a complete impact to the taste buds.
This dish is extremely good to go with rice-another product that suffers from rice, and of course it is also very good to go with wine. Hunan people with strong tastes like this.
Speaking of which, I really want to buy a big jar to pickle many, many pickles; carrots, peppers, cowpeas, garlic... what else? I forgot now too. But my aunt said: Eat less of the vegetables pickled in the jar. Well, for your health, eat less. Try to eat delicious vegetables.
Hot and sour chicken
By ArnoldoHintz
Recipe Recommendations
- garlic appropriate amount
- Jiang appropriate amount
- chicken gizzards appropriate amount
- perilla appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- peanut oil appropriate amount
- medium spice
- fried
- ten minutes
- simple
Steps for Hot and sour chicken
1
Wash fresh chicken gizzards to remove surface grease.
2
Cut it for later use.
3
Remove the homemade sour beans from the jar and soak them in water for fifteen minutes (to avoid being too salty), wash the small red peppers for later use.
4
Cut the sour beans and red peppers into shorter pieces; cut the garlic into fine grains and the perilla into pieces; chop the ginger into pieces for later use. (Jiang cut it later and no longer filmed pp alone)
5
Use boiling water soup to remove the chopped chicken gizzards.
6
Wash and drain for later use.
7
After heating the oil, add minced ginger and garlic and stir-fry to create the fragrance. Then add in the sour beans and pepper segments and stir fry quickly.
8
After frying slightly, pour in the chicken gizzards and continue to stir well.
9
Add a small amount of soy sauce (the color of soy sauce is darker, so I only added a little to enhance the flavor), a suitable amount of cooking wine, a small amount of pepper powder, and a suitable amount of salt (the sour beans have salt, so you can't put too much in it); stir fry quickly for ten seconds.
10
Add perilla and chicken essence and stir-fry well. Remove and serve on a plate.Hot and sour chicken Make Tips
I cut the chicken gizzards thinly and scalded them with boiling water, so the frying time should not be too long to avoid getting old and having too hard taste. Soak the sour beans in clear water before using them. In this way, the sour beans will not affect the taste because they are too salty, and they can also soak away some of the pickled taste (I don't know if it's my psychological effect or... Hehe).