Pepper chicken-spicy and delicious 1. Let's prepare auxiliary materials.
Prepare a whole new tender chicken in advance, chop two knives on the chicken to facilitate tasting, cut off the toes of the chicken, wash it with warm water several times, and then pick up the preparation after the blood on the chicken's back is cleaned.
2. Next, prepare auxiliary materials.
Prepare a small plate, put a few pieces of white peony root in the bowl, one piece in the bowl, 5 pieces of star anise, 2 pieces of Amomum villosum and a handful of fennel. Prepare another piece of ginger and cut it into thin slices. Two onions, tied into a knot. Put them all in the same bowl, then pour in a handful of rattan peppers and a handful of dried peppers. Prepare a handful of onion leaves in advance and cut them into onion segments. Prepare a handful of fragrant lai in advance and cut it into sections for later use.
Step 3 cook gradually below
Use oil in the pan. When the oil is hot, pour in the prepared star anise and auxiliary materials, and stir-fry for 2 minutes with slow fire. During this period, pay special attention to the color of pepper to prevent it from being burnt. Spices and accessories must be fried, otherwise the fragrance is not enough. Stir-fry the feed until fragrant, pour appropriate amount of cold water from the edge of the pot, put the tender chicken into the pot, and add 10g rice wine, 2g monosodium glutamate, 3g edible salt and 1g white pepper to remove the fishy smell.
When it is popular, boil the water, stir the foam in the pot, cover and cook 15min, and boil the chicken breast to digest and absorb the seasoning juice. /kloc-after 0/5 minutes, the chicken breast is quite crisp and rotten, and it can be penetrated with a light stick of chopsticks. Everybody take it off and put it in the water. It's too cold. When the chicken breast is cooked, it must be blanched in cold water for a while, which can make the chicken skin tight, crisp outside and tender inside. After the chicken breast is cooled, take it out, break it into small pieces by hand and put it in a basin for later use.
4. Next, prepare seasoning juice.
Pick out the peppers from the auxiliary materials, cut them into symmetrical sections and put them in the pot. Add a handful of rattan pepper, pour a spoonful of boiled chicken soup, then pour 5 grams of fried sugar to improve color and taste, and 20 grams of cooking oil. When you season the juice, you must put the rattan pepper once, so as to highlight the taste of sesame. Heat the pan, pour it into a stir-fried bowl, mix well, boil the seasoning juice, pour in some bright oil, brighten the color, turn it evenly, and take out the pan. Pour the sauce evenly on the chicken nuggets with black pepper, pour in the prepared shallots and shallots, sprinkle a handful of sesame seeds, add a little sugar to make them fresh, and grab 5g of soy sauce to make the chicken nuggets with sauce evenly. Then put it on a plate and serve it. Ok, a spicy and delicious pepper chicken is ready.