Now kill a rooster and chop up small pieces.
Peanut oil is in large quantity.
A handful of pepper
Half a spoonful of vinegar
A tablespoon of sweet noodle sauce
Half a spoonful of soy sauce
Take a spoonful of soy sauce.
ginger slice
A tablespoon of cooking wine
Boil half a pot of hot water when frying.
One and a half to two tablespoons of salt.
A handful of dried peppers (about 10)
An onion
About 15~30 fresh peppers.
Crush garlic heads
Two coriander.
Sesame oil right amount
Side dishes (optional) Only 1 is selected below.
Slice the potatoes.
Cook fresh noodles, control dry water, and lay the bottom.
Blanch the clams to the opening and control the moisture.
One with a little twist.
Practice of Zaozhuang spicy chicken
Material selection instructions
Chicken ~ ~ It's better to kill the rooster now, and it's better to chop the rooster of 1 year into small pieces ... just wash it, without blood bubbles, blanching, frying, pickling or direct frying. This kind of chicken is the freshest, fried and delicious, and it will never taste when cooked. Don't worry ... if it's not on the market, then chilled chicken is the best. Big pieces are not recommended (if you can't buy a local free-range rooster, it is recommended to use Sanhuang chicken for breeding chickens, and never use hens, hemp chickens or broilers) ... If it is an old chicken with pedals on its legs, it must be stewed for a long time, depending on the length of the pedals, it will take time. Generally, an old chicken can bite people 1 hour.
Pepper ~ ~ Zaozhuang local best thin-skinned pepper is the most authentic. If you can't buy it elsewhere, use morning pepper, snail pepper, sharp pepper and millet pepper instead. It is not recommended to use mild peppers such as sweet peppers and space peppers. The biggest feature of this dish is spicy, fragrant and spicy. The principle is to buy whatever is spicy in the local area, and Chili is really important ... (Never stop putting Chili just because you can't eat spicy food, Chili is the soul of this dish.
Sauce ~ ~ The local people will use vinegar, sweet noodle sauce, calf brand soy sauce, and now there is a special calf brand soy sauce for spicy chicken. It's the most authentic taste made with this brand (the manufacturer of calf brand remembers to pay the advertising fee), which may not be available elsewhere. Just use other brands instead, let alone soy sauce with soy sauce. If you use soy sauce, please choose soy sauce brewed with non-genetically modified and non-defatted soybeans.
The main function of vinegar is to make bones crisp and easy to debone, and it also has the function of removing fishy smell. Generally, rice vinegar is volatile when the acidity is not high, and it is not volatile when the acidity of aged vinegar is too high. White vinegar and balsamic vinegar are basically not used.
The amount of soup spoon has not been specifically calculated, but it is calculated according to the spoon shovel used for cooking. Chinese food will not be accurate to g, just moderate.
Side dishes ~ ~ generally speaking, it is best not to add side dishes in restaurants, and potato chips will not be used to make up the number ... but fried spicy chicken at home often adds some side dishes, generally speaking, only one kind is used. Potato chips are the most commonly used at home, and cooked fresh noodles can also be used to lay the foundation (noodle chicken), small twist (twist chicken) and clam (clam chicken).
(The potato chips are recommended to be crisp, fried for 8 minutes, and cooked by temperature for the remaining 2 minutes. )
Step 1
Heat oil, add pepper, add chicken, and then fry over high fire to dry the water.
It may be a little sticky at first, but the water in the chicken will come out after a few times of frying. The picture shows the water fried with chicken. Try to dry as much as possible, and it is better to have a crack. ) ... the characteristics of fried chicken will obviously reduce the volume of chicken.
Second step
Stir-fry the water until it is dry, then pour in the vinegar, and then continue to stir-fry until it crackles as much as possible (these two steps must be patient, and the key step for the chicken not to smell fishy is not to cover the material, but to stir-fry the fishy smell)
Third step
The water in the vinegar is about to explode. Add a spoonful of sweet noodle sauce, stir well, then add soy sauce and soy sauce, and cut ginger, and continue to stir fry ... (If you have soy sauce at home, you can replace soy sauce and soy sauce)
Fourth step
Stir-fry with wine after frying (use hot water in the pot before cooking this dish, be sure to use hot water ~ ~).
Step five
Then pour in hot water, and the water should not exceed the chicken. Change the fire to a low fire, cover it and stew for a while, then cook the chicken.
Step 6
Look at the water remaining 2/3, add salt, dry pepper, the fire will not change, open the lid and burn ~ ~
Step 7
When the water content is still 1/3, add chopped green onion, stir-fry over high fire and collect juice.
You can post side dishes here, such as potato chips. )
[Potatoes can be cooked in 8 minutes, and the remaining 2 minutes can be cooked by suffocation. Crispy taste is better than noodles. ]
Step 8
The water is about to explode. Add fresh peppers and continue to stir fry.
Step 9
The soup is almost collected. Turn off the fire and put in garlic cloves (cooked side dishes such as small twist and clams can be added here).
Step 10
Before the pan is ready, put half of coriander (I don't like not putting coriander), sprinkle with sesame oil and stir well.
Step 1 1
After the chicken is served, sprinkle the other half of coriander for decoration, and the authentic Zaozhuang spicy chicken is finished ~ ~ ~
skill
PS, chicken must be chopped into small pieces, and large pieces are not recommended (large pieces are not delicious, and the taste is wood, which is not delicious ...)
(Stewed chicken is cut into large pieces, fried chicken is cut into small pieces, fried chicken is cut into whole pieces, and roast chicken is not cut into pieces)
1. What should I do if I'm afraid of spicy food?
No solution, the characteristics of Zaozhuang spicy chicken are spicy and soul! ! ! The compromise is to rinse with water, but this will lose the flavor of the dish itself. Try this spicy food, and you will love it.
2. Friends who like potatoes slice potatoes, and the crisp taste is better than noodles. Medium-cooked is enough, and the other two minutes are cooked by the remaining temperature. This kind of potato is crisp. Of course, one person is just suggesting.
Put the spicy chicken in the refrigerator if you can't finish it, put it on the balcony in winter in the north and eat it the next day. You will find that frozen vegetable water tastes better, mixed with rice, delicious ~ ~ ~ You must be heartbroken.
The water must be hot water, so that the fried meat is tender (trick)