Pippai rooster

1

(b) a frying pan, pouring into 300 g corn oil, burning to 60% of the heat and turning into fire

2

The pine onions, the ginger, the scent

3

Blow up the smell of peppers

4

(a) Lower the peppers

5

(a) Continue with the small fire, slowly blowing up, until the pepper becomes dry and the fire is shut down

6

When it's hot, filter into the big bowl and filter twice over。

7

Amber's spicy oil, clear, sprayed -- it's not enough to use it at once, it's sealed, it's food, it's cool, it's hot, it's appetizing。

8

(b) Ugly chickens go to their tails, clean, cut to the size of walnuts, and drain the excess water with disinfected towels or kitchen paper

9

Put it in the basin, with garlic and ginger, evenly mixed, mixed for a little while, with the best stroke

10

Add a large spoon of corn oil

11

Add soy sauce, sugar and salt and mix them evenly

12

(b) Covering the film and making it for more than 15 minutes

13

Code in the disc。

14

When the steam pan is on, it's in chicken, 10 minutes in fire, 2 minutes out of fire

15

(b) The extraction of finely steamed chicken, with onion flowers, red peppers and fresh peppers (decoration)

16

Adding 3 to 4 large spoons of spicy oil to the small pot, burning to 8 or 9 in the heat — fast-dispersed oil threads at the bottom, with small smoke on the surface

17

The hot oil was evenly poured on the chicken, and the only thing that could be heard was the sound of a hysteria

18

Add four large spoons of soy sauce to the original pot, and then add platinum oil, evenly mix and burn again

19

Pour it on the chicken. It's done! Here we go

1. If you skip the step of making the spicy oil, this is actually a very simple dish. If you find it too troublesome, you can do it in two stages. If you still find that too much trouble, using a mix of ready-made Sichuan peppercorn oil and chili oil is an acceptable substitute. 2. When marinating the chicken, add minced garlic and minced ginger first and rub them in evenly; this makes the chicken more tender and smooth. Garlic juice and ginger juice are the best natural "meat tenderizers." 3. The chicken should be steamed quickly over high heat; 10 minutes is enough. Steaming for too long will make the chicken tough, and it won't be tender. 4. This dish contains no salt and relies entirely on soy sauce and oyster sauce for flavor, which is why it has a bit of a "poached" taste. If you find it too bland, you can add a tiny bit of salt when marinating the chicken. However, keep in mind that marinating with salt causes the chicken to release water more easily during steaming, and excessive moisture loss will affect the texture. Actually, tender chicken dipped in the sauce is already quite flavorful, and less salt is healthier!