It's best to be a native chicken. If it's a chicken, it's best to cut it into small pieces, about the size of the golden pig in McDonald's. Authentic red pepper (morning pepper, millet pepper and seven-star pepper can be used, with good color and flavor as the top priority) is cut in half, extremely spicy small pepper (green pepper) is cut open, Sichuan Wanyuan, Zanthoxylum bungeanum and ginger (old and tender) are sliced, garlic is cut into sections, and peanut oil, salt, sugar, cooking wine and monosodium glutamate are cut into sections.

Cooking method:

Marinate the chicken with a little cooking wine 15-30 minutes, then oil it in a hot pot, add the chicken when the oil is cooked, add soy sauce and salt when the chicken is half cooked, and then stir-fry it in a pot until it is cooked.

The second cooking method:

Boil the oil, add ginger and garlic, stir-fry until fragrant, add chicken, stir-fry a few times, then add soy sauce and salt, then pour a bowl of water, add pepper, tender ginger and red pepper, cook with flanging, add green pepper and stir-fry when cooked, add onion when taking out of the pot, and turn off the heat. Authentic Sichuan spicy chicken is on the table! If I remember correctly, it is about this. It's definitely not delicious, and it's much better than frying on the top. Of course, if your diners are not experts in Sichuan cuisine, you can also use the above one.

Precautions:

Chicken selection: it must be native chicken, otherwise the taste will be greatly reduced.

Pepper selection: It must be authentic Sichuan pepper, which can make you cry. What's the effect? BR> Selection of Zanthoxylum bungeanum: (ditto)

Make authentic Chongqing spicy chicken nuggets

Seasoning:

This is the main seasoning needed for this dish. Don't overdo it. Considering the cost, the dosage is halved.

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.

Exercise:

1. Cut the chicken into small pieces, mix well with salt and cooking wine, fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and pick it up for use. Cut dried peppers and onions into 3 cm long sections, and slice ginger and garlic.

2. Heat the oil in the pot to 7 layers, pour in ginger and garlic and stir-fry until the smell begins to choke the nose, then pour in the fried chicken pieces, stir-fry until the chicken pieces are evenly distributed in the pepper, then sprinkle with onion, monosodium glutamate, sugar and cooked sesame seeds, and stir-fry evenly.

note:

1. Pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover all the chickens with pepper instead of a few peppers and peppers appearing in the chicken nuggets.

2. When the fried chicken is sprinkled with salt, it must be sprinkled enough. If you add salt when frying the chicken, the salty taste will not enter the chicken, because the chicken shell has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, which affects the taste.

The oil used for fried chicken must be very hot, otherwise the chicken will not be fried for a long time outside. Even if it is fried for a long time, it is really dry. It's dead meat. It tastes terrible and has no taste at all. Therefore, the heat must be large, and it is better to be crisp outside and tender inside.

Cold spicy chicken nuggets

Materials:

A chicken (about a catty), a tablespoon of Chili oil, half a teaspoon of pepper powder, two onions, three or four slices of ginger, half a teaspoon of wine, half a teaspoon of salt, two teaspoons of soy sauce and half a teaspoon of sesame oil.

Exercise:

Take out the chicken gizzards and chicken hearts from the chicken belly.

Boil boiling water in a large pot, submerge the chicken in water, cook for 15 minutes, take out, cool, cut into pieces, and enlarge the bowl.

Mix two tablespoons of soy sauce, wine, salt, monosodium glutamate, chopped green onion, Jiang Mo, pepper powder and spicy oil into the chicken and put them on a plate.

Material: chicken1200g.

Seasoning: 20g of peanut oil, 4g of sesame oil, 8g of vinegar, 3g of salt, 5g of sugar, 20g of cooking wine 1 g, 20g of monosodium glutamate, 0g of ginger 1 g, 0g of onion 10, 0g of pepper (red, sharp and dried) 10.

manufacturing method

1. Wash shallots, cut longitudinally, cut half into fine powder and half into sections (3 cm long);

2. After washing ginger, cut half into pieces and half into fine powder;

3. Shred the dried red pepper;

4. Slaughter the chicken, wash its hair, remove its internal organs, wash it with clear water, chop it into even small long squares, put it in a pot, add ginger slices, onion segments and cooking wine, steam it in a pot, take it out and put it in a pot;

5. Enlarge the fire in the pan, add peanut oil, heat it, add dried shredded Chili, chopped green onion and Jiang Mo, stir-fry, add pepper powder, soy sauce, white sugar, refined salt, cooking wine and vinegar, boil, add monosodium glutamate, put it in a small bowl, pour it on the chicken pieces and pour it with sesame oil.