Take my own experience, Sichuan style is mainly spicy, and chicken breast is a common meat ingredient for ordinary people. It's delicious no matter how you cook it. As long as you are good at cooking, if you can't cook Sichuan-style chicken breast, then follow me!
How to regenerate chicken breast?
As shown in the figure, these materials must be sufficient. Don't cook if it's not delicious.
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Pan wide oil, add 3-4 tablespoons of bean paste and stir-fry until the red oil bean paste is slightly crisp, and then continue to stir-fry the ingredients as shown below.
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Then add the right amount of broth (if not, clear water will do). Add light soy sauce, dark soy sauce, appropriate amount of white sugar salt and chicken essence, add cabbage after boiling, take it out and put it at the bottom of the container after cooking.
Then, after the water is boiled, add the chicken that has been pulped in advance (the chicken is sliced and put in the ingredient list). Then grab it by hand and marinate it for about 20 minutes. ) After cooking, slide with chopsticks to change color, and then go out of the pot.
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Put it on the surface of vegetables. Boil the soup in the pot and pour it out.
Sprinkle with garlic paste (optional) and Chili powder and pepper powder (optional). Sprinkle with boiling oil.
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Finally, sprinkle some coriander.
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The practice of chicken breast version:?
Wash bean sprouts, baby cabbage and Flammulina velutipes.
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Slice chicken breast, use 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 tablespoon salt, 1 tablespoon soy sauce, a little white vinegar to remove fishy smell, add an egg white, 1 tablespoon starch and two slices of ginger, and grab them evenly for later use.
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Put the base oil in the pan, add the onion and garlic until fragrant at 70% heat, then turn to low heat, add the bean paste, stir-fry in red oil, and add the chicken until cooked.
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Adding water, I don't think I can finish all the dishes, because I prefer to eat completely soft and tender taste. If I like different levels of dishes, I can eat them in turn according to the maturity time of the dishes.
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Add another spoonful of bean paste, add a bowl of water starch, and turn on the fire to collect the juice until the soup is thick.
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After serving, pour in onion and garlic, and heat the hot oil to 80% heat.
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Pour the oil on the onions and garlic.
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Stir well.
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If it helps, remember to click on a like to encourage you.