Food: Cock seasoning: cooking oil, onion, lettuce, green pepper, ginger, garlic, chives, green pepper, dried pepper, millet pepper, Pixian bean paste, pickled sea pepper, soy sauce, cooking wine, salt, aged vinegar, white sugar, chicken essence and corn flour.
Manufacturing steps: 1. Chickens are best made of cocks. Be sure to chop up a small piece of chicken so that it is comfortable to eat. Cooked chicken must be delicious, and it is very important to remove the fishy smell and marinate it. Learn this processing procedure well, and I won't have to worry about any meat food in the future. First put the salt and cooking wine into the chicken and marinate it evenly for a while. Then, after washing the chicken continuously, it is necessary to squeeze out all the blood left in the chicken with great efforts, so as to generate negative pressure and re-digest and absorb the seasoning juice. If the chicken is freshly slaughtered, you don't have to do this step.
2. Then add soy sauce, salt, pepper, cooking wine and mashed ginger and garlic to the chicken, gently squeeze out onion and ginger juice, and then marinate continuously 10min. When the time comes, pick out the onion and ginger, add cassava starch, grab it evenly and lock the water, and finally cover it with oil to avoid sticking to the pot.
3. Prepare seasonings in advance, prepare a little ginger and garlic in advance, and cut into cubes. Green and red peppers are cut into growing festivals. If you like spicy food, you can also have a millet pepper, cut it into rings, and cut the lettuce into knots. Shred the onion and put it in a spicy pot.
4. After heating, you need a frying pan, and cooking oil is more expensive. In fact, the best way to get out of trouble is to use less oil and cook fried chicken fillet more times, which is 60% popular. When the wooden chopsticks have bubbles, don't roll up the black pepper chicken pieces that have just been put into the pot and then push them away. When the fried chicken skin turns yellow and the chicken is dry, pick them up.
5. Leave the bottom oil in the pot and heat it again. Stir-fry Jiang Mo first, then minced garlic until crisp, and then stir-fry green peppers.
6. Then stir-fry the dried peppers again and add a spoonful of Pixian bean paste. It is necessary to add a spoonful of pickled sea pepper at home. Not only Pixian bean paste, but also. Stir-fry all the spices into Chili oil and then turn red. Add the chicken and stir well, then cook some cooking wine to remove the fishy smell.
7. Pour in all the peppers and lettuce, stir fry quickly and evenly, and add a little sugar and chicken essence to improve the taste. Stir-fry Chili powder quickly, then cook it with mature vinegar along the edge of the pot, stir evenly, and finally pour it into a spicy dry pot to light the fire.
Sichuan snacks are world-famous. We all know that Sichuan cuisine is Sichuan cuisine, and its characteristic is spicy. If you have the chance to go, don't forget to taste authentic Sichuan food. Sichuan griddle chicken is easy to handle. At this time, you should first buy better fresh legs, clean them up and cut them into pieces, soak them in cold water for a while, throw away blood and wash them, peel potatoes and cut them into pieces, and wash ginger and garlic and cut them into pieces. Stir-fry ginger and garlic in oil, add Pixian bean paste, pepper and sugar, stir-fry with soy sauce for 2 minutes, stir-fry into sesame oil, add chicken essence and potatoes, sprinkle some salt, white pepper, five-spice powder, cooking wine and water, and stew for half an hour.