Authentic mountain spicy chicken, spicy and crisp, does not get angry. Do you know how to make it? Geleshan pepper chicken is a special dish in Chongqing. More than ten years ago, a roadside shop in Geleshan, Chongqing released pepper chicken with spicy taste as the main body. This dish pays great attention to the selection of ingredients. You must choose a one-year-old rooster, cut it into small pieces, and fry it until it is golden and crisp. Paired with excellent Dahongpao pepper seedlings and dried red peppers, it is interesting, fragrant and seductive. The bold eating method of black pepper chicken nuggets, the authentic practice of Geleshan pepper chicken revealed by the chef, is spicy and crisp, and it is not easy to get angry.

Production process of Geleshan pepper (chick) 1, remove the head, claws, tail tip and wing tip of the slaughtered chick, and discard it. Cut the chicken breast into 2cm pieces of small black pepper chicken, not too big, or it will harm the crispy taste. Clean the chopped chicken pieces with black pepper, put them into a relatively large pot, add a certain amount of cold water, soak them for 1-2 hours, and soak them to remove blood, which plays a basic role in removing fishy smell.

2. Clean the soaked black pepper chicken pieces again, drain the water and put them into the basin. Add 0/0g of rice wine/kloc-0, 20g of light soy sauce, 0.5g of salt, 0/5g of scallion/kloc-0, 0g of ginger slices10g, continuously grab and taste, and marinate for 30min.

3. Prepare 50 grams of dried red pepper segments/kloc-0 and 50 grams of Dahongpao pepper seedlings in advance, wash the dried red pepper segments with warm water in advance, and dry the water, so that the hot pepper from the frying pan is not easy to fry and can maintain the brilliant red color well. Chop chopped green onion15g, ginger slices10g.

4. Pick the shredded ginger and garlic from the marinated black pepper chicken, pour a certain amount of cooking oil into the pot, boil it at 70% heat, about 200℃, add the marinated black pepper chicken, fry it until it is golden and set, and then fish it up. When the oil temperature is as high as 80% to 90%, add the black pepper chicken pieces again and fry them until the golden skin is crisp. When the temperature rises to 890% heat again, put it in for three times and fry it again. When the golden surface shows attractive reddish brown, take out oil control and replenish water.

5. Pour 20 grams of cooking oil into the pot. When it boils to 40% to 50% heat, add dried red pepper segments and pepper with slow fire and continue to explode the pot. The chili peppers change color and have a strong spicy flavor. Put the fried black pepper chicken nuggets, onion segments and ginger slices into a wok, add 2g of salt, 3g of white sugar and chicken essence (optional) 1 g, and stir well again. Stir-fry again. When the capsicum shows attractive reddish brown color, cook rice wine10g, oil chili pepper 20g, sesame oil10g, sprinkle cooked sesame seeds10g (optional), stir well again, and call a truce.

6, from the pot to the plate, you can serve and enjoy. Authentic Geleshan spicy chicken method, looking for black pepper chicken pieces in a pile of small peppers is very exciting.