Sichuan spicy chicken practice

Materials: chicken 1, garlic four or five cloves, pepper 20, soy sauce, soy sauce moderate, three pieces of sesame leaves, dahurica a small piece of dahurian dahurica, fennel moderate, fennel moderate, a handful of dried red pepper, pepper moderate, two scallions

1, the chicken blanch with water and fish out of the draining and drying, and put aside for spare.

2, in the boiling water blanching chicken gap, ready to seasoning, wash and cut.

3, hot pot of oil, more oil, the chili, fennel, fennel, pepper fry.

4, after frying the flavor, put a spoonful of soybean paste stir fry for a moment.

5, and then the drained chicken into the pot, put the fragrant leaves, dahurica, garlic, soy sauce to the pot and stir fry.

6, stir-fry dry water, add water (soaked through the noodles can be), water to add enough at a time, in the middle of the water can not be added.

7, after cooking for half an hour, pour the green onion, soy sauce and chili pepper section into the pan and stir-fry, stir-fry for three or four minutes can be out of the pan.