1, chicken, chicken with chicken, plus salt and chicken, add a little groundnut powder marinade for five minutes
2, the water boiled the chicken into the boil, cook a good eight minutes of cook (photos have floating things are egg white, wait to be doused with hot oil, so do not cook too much)
3, another pot of less easy to cook ginger, horseshoes, mushrooms cook a little bit, pour in cucumber and then turn off the fire! )
3, another pot to the less easy to cook ginger, horseshoes, mushrooms to cook a little, pour into the cucumber on the fire, remember to add a little salt chicken Qing. Garlic and celery I put directly on the bottom of the plate did not cook
4, pour two-thirds of the chili oil and one-third of the oil, oil hot pepper, stir-fried, drizzled in the field of chicken and toppings.
5, arranged with pickled radish and cilantro, finished. Second, the main ingredients: field chicken 2-3 pounds, shrimp 1 catty, fungus, cucumber, enoki mushrooms ...... (according to personal preference) Ingredients: pickled peppers 1 bottle, red pepper, chili pepper, peppercorns, garlic, shredded ginger, scallions, dates Cooking method: 1, field chicken slaughtered, peeled and removed the head to remove the claws, washed, cut into small pieces with salt, chicken essence , cooking wine, soy sauce, ginger marinated for 15 minutes to taste. 2, the marinated chicken plus egg white (cornstarch), mix well, water boiling chicken pour in, scalded, fish up, filter water. 3, water boiling scalded shrimp, fungus, mushroom waiting for use. 4, the pan under a little oil is hot, under the pickled peppers (a little pickled peppers can be cut in half, can make the soup base pickled peppers sour taste more flavorful), red pepper, garlic, ginger, scallions, jujubes, stir-fry to taste, add an appropriate amount of broth (no broth can be used in supermarkets are available in the gumbo treasure), boiled, turn to a low fire, add wine, simmering for a few minutes on a small fire, taste the soup base, add salt, chicken broth, broth, modulation to the degree of palatability, can be a slightly salty point. 5, the cooked chicken, shrimp into the modulated soup base, small open for a minute, add vegetables fungus, mushrooms, cucumbers, etc., boiling can be, and drizzled with a little sesame oil, into the pot. 6, pot heating oil (you can also add some chili oil), when the oil is hot add pepper, red pepper, chili powder, garlic, green onions, burst incense, dripping in the pot has been started on the chicken. Three, pepper popped chicken main dish: chicken; side dishes: green pepper, green onions, ginger, garlic; ingredients: soy sauce, yellow wine, cornstarch, oil, salt, monosodium glutamate, sugar, pepper. Practice: 1, chicken cleaned up, add yellow wine, cornstarch, soy sauce, a small amount of pepper and marinate for about 12 minutes; 2, green pepper cleaned and cut ring standby; 3, frying pan under the chicken stir fry, nine mature pot standby; 4, ginger, green onion, garlic and bell pepper pot stir fry, hot, add ingredients and cashews and stir fry, to cooked pot to plate. Four, spicy chicken legs ingredients: large live chicken ......1500 grams of soy sauce ......25 grams of small red chili ......50 grams of vinegar ... ...10 grams of garlic ......50 grams of monosodium glutamate ......2 grams of peanut oil ......1000 grams (consumed 100 grams) pepper powder ......1g wet starch ......50g cooking wine ......50g sesame oil ......10g salt ......5 grams production method: 1, with the right hand knife in the head of the field chicken horizontal stab a knife, with the left hand pulling the skin to the left to rip, and then tear the abdomen, to remove the internal organs and wash, in the back of the rash bone tightly connected to the back leg where the two legs chopped, with the back of the knife knocked off the leg bone, and then cut open the legs, plate to be used. 2, red pepper, remove seeds, wash and cut into diagonal squares. Garlic cut diagonal section. With soy sauce, vinegar, monosodium glutamate, sesame oil, wet starch and a little soup into juice. 3, chicken legs with a little salt and soy sauce, and then wet starch slurry. Peanut oil will boil, into the field legs and feet fried that is fished out, to be dry when the water in the oil, and then into the field chicken legs re-fried crispy golden brown, pouring funnel filter oil. The pot to stay one or two oil, into the red pepper after adding salt to fry a little, and then into the pepper, garlic, chicken legs, pour into the juice upside down a few times, loaded into the plate that is complete. Attention: you can also cut the onion, ginger, garlic and red pepper into mince, add pepper powder cooking called "pepper and hemp chicken legs". Flavor characteristics: this is a Changsha home cooking, spicy and crispy, fresh and delicious, suitable for wine. Five, dry-fried chicken legs Material: 500 grams of fresh chicken legs, ginger 50 grams, 40 grams of dried chili peppers, pepper at least 25 grams, 5 grams of scallions, 500 grams of cooking oil (40 grams), 10 grams of cooking wine, salt 10 grams of monosodium glutamate (MSG) 5 grams of sesame oil a little Practice: ① first cut out the webbing of chickens, and then cleaned, and then sprinkled with salt and cooking wine, the first marinated it for 15 minutes. Cut the ginger into julienne strips, but not too fine. Cut the chili pepper into small pieces and the green onion into small pieces. ② Heat oil in a wok over high heat. When the oil is 60% to 70% hot, add the marinated chicken thighs to the hot oil and deep-fry for 4 to 5 minutes, then remove and strain the oil. ③ Another wok, add cooking oil, pour in dried chili pepper segments, pepper, ginger, stir fry them, when the chili pepper should be stir-fried to golden brown, pepper is about to black, quickly pour into the oil well gone chicken legs. At the same time add cooking wine, salt, monosodium glutamate (MSG), stir fry evenly, out of the wok, pour sesame oil, sprinkle some scallions can be. Chef's words fresh with hemp, hemp with spicy, crispy outside and tender inside, a very appetizing dish. But pay attention: if you are the first time to make dry stir-fry dishes, you should remember that the flavor to be highlighted should be the flavor of the pepper, followed by the spicy flavor. And in the field chicken legs go oil, please pay attention to the oil temperature is hot, but also pay attention to the hot oil spatter. Six, mushroom chicken raw materials skinless chicken legs 400 grams, 150 grams of mushrooms Ginger 10 grams, 1 gram of monosodium glutamate (MSG), sweet rice wine, salt, wet starch 5 grams of chicken broth 250 grams of cooked lard 100 grams of the production process 1. chicken legs into a pot of boiling water slightly scalding fished out of the rinse and drain, ginger, salt, sweet wine, MSG marinade flavor, mushroom mushroom de-tithed and washed; 2. take a bowl, will be arranged in the bowl of chicken legs Mushrooms on top of the chicken legs, add lard, chicken broth, another 1 plate to cover, on the cage on high heat steaming for 15 minutes to remove, pick out the mushrooms; 3. Steamed chicken broth decanting into the pot, chicken legs overturned in the dish. (Responsibility editor: diet recipes)