ingredients

Appropriate amount of chicken leg meat, 50g of dried Chili, 20g of dried Zanthoxylum bungeanum, a little salt, 30g of lobster sauce, two onion, two halves of garlic, 5 slices of ginger, one spoonful of cooking wine, two spoonfuls of Pixian watercress, monosodium glutamate chicken essence, celery100g, and hot pot bottom material.

Cooking process

1. Chop the fresh chicken leg meat into pieces with uniform size, and add refined salt, cooking wine, scallion and ginger slices. 10 minute for later use.

2. Chop Pixian watercress for later use.

3. Add a proper amount of oil to the wok. When the oil temperature is 40% hot, add ginger slices, garlic grains and onion segments to stir-fry the fragrance.

4. Add the chicken leg and stir-fry until golden, add the bean paste, lobster sauce, chafing dish bottom material, dried Chili festival and dried pepper and stir-fry until fragrant.

5. Add celery and stir-fry, add chicken essence, monosodium glutamate, peanuts and sesame seeds, stir-fry evenly, and put them into the pot.

Tips

The chicken leg pieces should not be too large, so as not to be crispy and fragrant when frying.

One centimeter is the best.

Ok, a spicy and delicious griddle chicken is ready.