Speaking of pepper chicken, some friends may not be familiar with it. In fact, pepper chicken is similar to saliva chicken, but the seasoning behind it is heavier than saliva chicken. Pepper chicken tastes spicy and refreshing, fresh and tender, and has a strong taste. This dish is the pursuit of modern people who like to eat hemp food. Modern people who have ample food and clothing still pay more attention to the quality of food and pursue healthy food. More and more foodies have appeared, which has also added a "species" to the world. Follow the foodie and you will find it.

Pepper chicken, I believe this is a mouth-watering dish, and it is the favorite of friends who like spicy food. Even people who are usually afraid of spicy food will inevitably try this dish. Pepper chicken in Xinjiang can be said to be too spicy, because people in Xinjiang eat 1 time a week and eat the most in summer, because it belongs to the cold dish type and is most suitable for summer. In addition, the World Cup is more popular now. Eating pepper chicken while watching the football match is really delicious.

Pepper chicken is a very delicious traditional Sichuan dish and a spicy classic dish. Due to the prevalence of Sichuan cuisine in recent years, various practices of pepper chicken have appeared everywhere. It shows that the spicy taste of pepper is as popular as the spicy taste. I'd like to introduce how to make Chili sauce first. Chop 50g of Zanthoxylum bungeanum, 5g of green pepper10g, and 0g of onion10g into paste, and add 5g of Ba Jin Nai Zhu Wang Chicken Juice Cream, 5g of salt, 30g of rattan pepper oil, and 0g of Zanthoxylum bungeanum oil10g. Put it in a bowl and mix well. Pepper chicken preparation materials: 1 laying hens (579 is also acceptable), pepper oil, Weidamei, white sugar, sesame oil, monosodium glutamate, red millet spicy (minced), chopped green onion, red oil, Jiang Mo, coriander, minced green pepper and spicy sauce.

Specific methods: First, wash the chicken, chop off the head, neck, wings and claws, wash it, add a proper amount of water, onion and ginger to the wok, put the whole chicken in the wok and cook it for about 30 minutes on medium fire, then turn off the fire for 20 minutes until cooked, take it out and let it cool. It is no exaggeration to say that this dish is simple and easy to operate. Stir-fried, cut and placed, pour a juice. This finished product looks good. Fruit juice is the soul of this dish, and it is also a versatile juice. It is delicious with vegetarian dishes, seafood and beef.