Pan Da spicy chicken
Material: 1 cock (about 1 150g).
Ingredients: 2 potatoes (4 10g), dried peppers 10g, 8 millet, 3 spicy green peppers and 3 thin-skinned peppers.
Seasoning: star anise 1, pepper 1 spoon, half onion, 6 slices of ginger and half garlic; Beer 1 can, 2 tablespoons light soy sauce, 6 tablespoons dark soy sauce, 2 tablespoons white sugar, 2 tablespoons rice vinegar, 2 tablespoons salt.
Practice: 1. Wash the cut chicken pieces repeatedly with clear water, or soak them for a while. After Shui Piao washes them, take out the chicken pieces and dry them in water.
2. Wash potatoes, peel and cut into pieces, cut onions, ginger and garlic into sections, cut millet peppers into oblique sections, and cut thin-skinned green peppers into wide strips.
3. Pour more oil into the pot. When it's hot, add the chicken pieces and stir fry over high heat.
4. In the process of frying, the chicken pieces will release some water, continue to stir fry patiently, and fry all the water.
5. Stir-fry until the water evaporates and the chicken nuggets dry. You can hear the frying sound in the pot, indicating that the chicken nuggets are beginning to get oily. Then pull the chicken pieces to one side of the pot, add dried Chili, star anise and pepper to the oil control, and stir-fry to give a fragrance.
6. Add onion, ginger and garlic, stir-fry until fragrant.
7. Then mix well with the chicken pieces.
Add a big can of beer, 500 ml of which can't pass the ingredients, then add all the seasonings, cover it and bring it to a boil.
8. Cook until half of the water is consumed, add potato pieces, mix well, cover and stew over medium heat.
9. stew until the potatoes turn yellow, add the millet pepper and stir well. At this time, there is no need to cover the pot, in case the pepper color is not green.
10. If the soup in the pot has thickened, add thin-skinned green peppers, stir-fry and mix well, so that the green fragrance of green peppers will be emitted with the increase of temperature, and then turn off the heat.
Tips:
This dish needs to be cooked by killing chickens. The softness of meat is the foundation, and fresh pheasant is the best and most tender.
When buying chicken, tell the store that it is used to fry spicy chicken, and people will chop it into small pieces, which is delicious.
If you can't eat spicy food, you don't have to put millet pepper, but the last thin-skinned green pepper must be put, not spicy, and the green pepper tastes fishy.
2. Stir-fry spicy chicken and add some fresh seasonal edamame. This is Tiger Dad's specialty, and it's not too tiring to fry until it's thoroughly cooked. My home is always full of a large pot of fried food, which is fragrant and spicy, and it is really chewy.
Stir-fried spicy chicken
Ingredients: Pheasant 1 only (more than 2 kg), fresh edamame 1 small bowl, millet pepper 1 small bowl, thin-skinned green pepper 1 small bowl.
Ingredients: dried pepper 1, star anise 1, pepper 1 tablespoon, 4 onions and 8 slices of ginger; 2 tablespoons soy sauce, half a tablespoon salt, 2 tablespoons cooking wine, 4 tablespoons soy sauce, 2 tablespoons sugar and a little rice vinegar.
Practice: 1. Let the seller handle the chicken, chop it into small pieces and take it home to wash it under running water. Wash edamame, cut onion and ginger into sections, cut millet pepper into oblique sections, and cut thin-skinned green pepper into wide sections.
2. put more oil in the pot, because the cock in the wild has no oil, so it needs more oil to be fragrant. Low heat, slightly hot oil, add dried pepper, star anise and pepper, stir-fry until the color of pepper darkens, so that the spicy taste is fully released. Add onion and ginger and stir-fry until fragrant.
3 Pour in chicken pieces, turn to high heat, stir-fry until the chicken pieces slightly change color, pour in soy sauce, add salt and mix well.
4. Add edamame and stir well. At this time, the chicken pieces begin to come out of the water, add a little cooking wine, soy sauce, sugar and rice vinegar, stir-fry the chicken pieces, and let them drink enough seasoning juice during cooking.
5. Stir fry patiently and repeatedly until all the water is stirred until there is no water in the pot. Add the millet pepper and continue to stir-fry until the chicken pieces are oily. You can hear the crackling sound in the pot, and stir fry for a while to ensure that the chicken is cooked.
6. Finally, add thin-skinned green peppers, stir-fry and mix well, so that the umami flavor of green peppers will be emitted with the increase of temperature, and then turn off the fire.
Tips:
This is dry-fried, so put seasoning in the soup so that the chicken will taste good when it is cooked.