material
1 chicken leg, 2 tablespoons wine, salt, sugar, Chinese cabbage, red pepper, ice water, pepper and lemon juice, a little soy sauce, sesame oil, fish sauce 1 tablespoon, purified water 1 tablespoon, chopped green onion, coriander, minced garlic, pepper, corn flour and oil.
working methods
1. Prepare a chicken leg, remove the bones, slice the thick part of the chicken leg, and make a chicken leg steak as thick as possible.
2. Then marinate 15 minutes with a little soy sauce, wine, salt and sugar.
If you are in a hurry, you can chop a few times on the chicken leg steak with a knife, which will make it eat faster.
4. Prepare side dishes and ingredients at this time. Shred cabbage and red pepper, then soak them in ice water to make them taste better, then drain them and spread them on the bottom of the plate.
5. Put 3 tablespoons of oil, a handful of peppers and a small torch in the pot and fry the peppers until the color is a little dark and the peppers are heavy, so you can pour them out. Pepper can be filtered out by using only the oil part.
6. Then you need 2 tablespoons lemon juice, 1 tablespoon fish sauce, 1 tablespoon pure water, and a little soy sauce, sugar and sesame oil to mix well.
7. Cut some chopped green onion, chopped parsley, minced garlic and pepper into the prepared juice, then pour in pepper oil and stir well, and the seasoning is ready.
8. At this time, the chicken leg steak has been marinated almost, covered with a thin layer of raw flour, and then fried in the oil pan until golden.
9. Absorb the excess oil with oil-absorbing paper after taking out the pan, then cut it into strips, arrange it on shredded cabbage, and then pour the seasoning juice.
Pepper chicken practice 2,
material
Appropriate amount of coriander, 2 pieces of fried chicken, appropriate amount of lettuce, appropriate amount of pepper, fresh lemon juice 1 spoon, sugar 1 spoon, pepper granules 1 spoon, soy sauce 1 spoon, bonito sauce 1 spoon.
working methods
1. Wash lettuce, drain water, cut pepper into small pieces, wash coriander, and soak the sauce in a bowl for more than 15 minutes to make the pepper tasty.
2. Tear the frozen fried chicken into shreds and bake it in the oven until the skin is crisp.
3. After the shredded chicken is put on the plate, sprinkle with coriander and pour with sauce, and the ready-to-eat version of pickled chicken is finished.
Pepper chicken practice three,
material
Ingredients: 1 rooster (about 500g of chicken is better) and 20 peppers.
Seasoning: 5 grams of monosodium glutamate and salt, 0/0 gram of sesame oil and sugar, 20 grams of onion, soy sauce and soup.
working methods
(1) The processing of chicken is the same as that of bangbangji.
(2) Chop onion and pepper together, and add other seasonings to make juice.
(3) Boning and chopping the cooked chicken with sesame oil into a plate, pouring a proper amount of juice, and stirring evenly when eating.
Pepper chicken practice four
material
200g boneless chicken leg, 40g shredded Chinese cabbage, 5g coriander powder 1 0g, 5g garlic powder, 2g pepper powder 1 0g, 2 tablespoons soy sauce, lemon juice 1 tablespoon, fine sugar1teaspoon, pepper powder1teaspoon, soy sauce.
working methods
1. Wash the boneless drumsticks, add all the marinades, grab them evenly and marinate for about 20 minutes.
2. Wash and shred the cabbage, drain it and put it at the bottom of the plate.
3. Heat the oil pan to the oil temperature of about 160℃, add the boneless chicken leg meat of method 1, fry it with medium fire until the appearance is crisp, then pick up the slices and put them in the plate of method 2.
4. Mix minced coriander, minced garlic and pepper with all seasonings, pour them on method 3, and then sprinkle with pepper powder.