condiments

Sanhuang chicken 1000g, 8 cloves of garlic, 4 slices of ginger, cooking wine 10ml, 5ml of soy sauce, 8g of salt, 80ml of oil, 600ml of water (including all liquid seasonings), 80 red peppers and 25g of pepper.

working methods

1. Take half a Sanhuang chicken, scald it in hot water for 3 minutes until the skin becomes tight, and chop it into 3cm pieces.

2, the pepper is cut into sections, and the garlic is peeled and scattered.

3. Pour oil into the pot.

4. Add spices such as pepper and half pepper first.

5. Then add the processed main ingredients.

6. And the remaining peppers and water.

7. Cover and start the (yellow chicken) function.

8. After cooking, stir the ingredients in the pot evenly.

Cooking tips

1, when the chicken must be big, it is equivalent to giving the chicken a hot bath and then chopping it. Never directly blanch in boiling water.

2, the pepper must be cut, otherwise it is not spicy.

3. Generally, the peppers are fully flavored below.

4, this dish does not need to put onions, aniseed and other seasonings, so as not to destroy the spicy taste.

Exercise 2

condiments

Chicken leg 1, salt, pepper, cooking wine, ginger, soy sauce, pepper, star anise, garlic, pepper, vinegar, sugar and chicken essence.

step

1. Chop the chicken leg into small pieces and season with salt, soy sauce, ginger, pepper, vinegar and cooking wine.

2. Put oil in a hot pan, stir-fry the marinated chicken pieces until the chicken pieces are oily, and remove and drain the oil.

3. Stir-fry ginger and garlic with the remaining oil in the pot. Then add a proper amount of pepper, pepper and 2 star anises to stir fry.

4. Pour in the oiled chicken pieces and stir fry, add soy sauce, vinegar and sugar, and add a bowl of water. The water has just passed the chicken nuggets.

5. After the fire boils, turn it down. Boil until the fragrance is overflowing, turn to high fire and collect water.

6, add a little chicken essence and pepper to taste, and put it out of the pot.