How to make spicy chicken? Strong enough and spicy enough.

A kilo of chicken (more people say so)

50-60g of dried peppers (reduce the amount if you are afraid of cold, and Vitex negundo is the best variety for cold).

A handful of pepper (I used green pepper)

Onion amount

Ginger amount

Garlic right amount

chinese anise

Appropriate amount of fragrant leaves

A small piece of celery

Proper amount of cooking wine

Proper amount of sugar

Proper amount of salt

Spiced powder right amount

Proper amount of soy sauce

A small bowl of vegetable water, no.

White sesame seeds are suitable, but don't add them.

How to make spicy chicken?

Wash the chicken and cut it into small pieces.

Marinate with cooking wine, spiced powder, salt and onion ginger for more than 20 minutes (the amount of salt can be put according to the amount of cooking).

Wash the peppers and cut into pieces.

Filter pepper seeds (it is most convenient to filter pepper seeds with a coarse hole basket made of stainless steel thin strips, and I haven't bought it yet)

reserve

Peanut oil gets hot.

Stupid way, try chicken nuggets.

You can pour all the iron plates in.

After pouring, set the shape, turn to low heat and fry the chicken pieces thoroughly, and take them out after the color changes from white to yellow.

Heat the oil again and fry it for the second time. The fire can be bigger, forcing the excess oil out and making the surface more golden.

Fry until golden brown and dry, remove and drain the oil for later use.

Add oil to the pot, stir-fry pepper and ginger slices on a small fire.

Add onion, garlic, star anise and fragrant leaves and continue to stir fry together (my family loves hemp, so don't filter out the peppers)

Add pepper

Stir-fry evenly, and then the fragrance as strong as a restaurant will continue to float out.

Add the fried chicken pieces and continue to stir fry.

Add a little sugar and salt.

Cooking wine (I drank white wine directly) and spiced powder; If you want to make the chicken chewy, you can add a little vegetable water.

Finally, add celery.

Stir-fry until it is broken, sprinkle with white sesame seeds, and open the peppers to find spicy chicken.

skill

1. It is really important to use Sichuan spices in Sichuan cuisine. This is the profound experience of coming to Rong for half a year. Similarly, different peppers may have different tastes; ?

2, different varieties of peppers, spicy and fragrant are different, I prefer Erjing, spicy is not heavy, but the fragrance is strong, put a lot, very red, but not necessarily spicy, just feel inexplicable fragrance, enough flavor. However, Sichuanese like to refer to all kinds of peppers as sea peppers. In the residential market, dried peppers are mainly sold with Xiaomi spicy. Because of the language barrier, it is sometimes difficult to buy a specific variety of pepper. ?

3. When I cooked this dish, I washed the pepper and pepper and drained them, so I fried the wet seasoning for a little longer. ?

4, some practices will add a little broth or vegetable water in the later stage, so that the fried chicken will be slightly softened and the taste will be fully relieved. My family likes to eat dry taste, so it is omitted; ?

5. When marinating chicken, put enough salt, and don't add too much salinity when stir-frying later, just put a little less; ?

6. Pay attention to the process of frying chicken. The size of chicken pieces should be as uniform as possible. It's better to have more oil in the pan, and it's better to have a non-stick pan. I'm still a little short of oil, little stainless steel pot. There is more meat and less oil, and it is a little sticky in the middle.