Raw materials:

A whole chicken or a box of drumsticks, Zanthoxylum bungeanum and dried capsicum (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.

Geleshan spicy chicken

This dish is a famous Jianghu flavor dish in eastern Sichuan, so it is named because of its origin in Gele Mountain. Dried Chili peppers are not the main ingredient but the main ingredient, which fully embodies the characteristics of Jianghu chefs. After careful improvement by the Pakistani cloth chef, its taste is more distinctive, and the finished dish is brown, red and shiny, soft and spicy. Salty, mellow and slightly sweet, it is an unforgettable delicacy for eaters.

Main ingredients:

Chicken leg, green onion, dried Chili festival, pepper, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine and salad oil.

Production procedure:

1, wash the chicken legs and dice them, put them in a bowl, taste them with salt and cooking wine, and fry them slightly to form.

2. Set the pot on fire, and when it is 70% hot, pour the diced chicken into it, and then pour it for use.

3. Leave the bottom oil in the pan until it is hot. Stir-fry the dried pepper until it is brownish red, stir-fry the pepper until fragrant, pour the chicken legs, cook the cooking wine, stir well, add salt, monosodium glutamate, pepper, sugar, vinegar, and cook the fresh soup until the diced chicken is soft. When the juice is dry, dismount, stir the onion evenly and serve.

Operation essentials:

1, when frying dried peppers and peppers, the firepower should be small, and the frying is excellent.

2. Cook a proper amount of fresh soup, so as to soften the fried diced chicken without too much water.