Sichuan Explosion Chicken Steps

Slice the gizzard and then cut knives, chicken heart, chicken liver and other slices, chicken intestines cut into segments; garlic, sliced provincial feet, chili peppers, all cut hobnail; celery to remove the old leaves and then cut into segments

Step 2

Put a little soy sauce, 1 tablespoon of cornstarch, pepper, a small handful of Chinese peppercorns, 1 tablespoon of cooking wine, white pepper powder Pour 1 tablespoon of cornstarch, 1 tablespoon of cooking wine, 1 tablespoon of white pepper, 1 tablespoon of sugar, 1/3 tablespoon of sugar into the chicken and marinate for 15 minutes

Step 3

Heat oil in a frying pan, then add the peppercorns and stir fry the garlic, ginger, and beans. Add celery and stir-fry, season with a little monosodium glutamate to start

The finished picture of the Szechuan chicken

Cooking tips

The chicken should be washed a few times after buying it home to cut off the excess fat and blood vessels

Because the bean curd and the soy sauce used to marinate the chicken are very salty, there is no need to put extra salt in this dish

This dish needs to be stir-fried over high heat so the frying time is not too long. The stir-frying time should not be too long, the chicken can be slightly browned to put the vegetables, if the stir-fry for a long time the vegetables wilted, the chicken will become very sheepish, chewy