Many people will pay attention to food hygiene and don't like eating out, but there are many conditioning proportions to be paid attention to in the process of making at home, otherwise the taste will be affected. So the following is about the making method of Sichuan-style roast chicken.

Method of making Sichuan-style roast chicken pieces 1 Method of making Sichuan-style roast chicken pieces

Prepare ingredients

Fresh ingredients look good and delicious with them.

Potato cut into pieces and washed starch

Chicken is ready, blanched.

The dishes are ready, fresh and beautiful.

Stir-fry and color, stir-fry and taste

Stir-fry over high fire until juice is collected.

The finished product is out of the pot

A delicious dish has come out.

Method of making Sichuan-style roast chicken pieces 2. Method of stewing potatoes with Sichuan-style roast chicken pieces

Prepare the above ingredients. Cut chicken into pieces, potatoes into pieces, dried peppers and rice peppers into pieces, onions into pieces, ginger into pieces, crush a few pieces of ginger for later use, and garlic into several pieces. Cut the extra ginger and garlic into pieces and put them in a small bowl to make a thick juice.

First, wash the chicken in cold water and wash it with hot water. Turn the boiling water in the pot and scoop it up for later use. I've been to the fishy smell, so I don't have to pickle it.

Second, put oil in the wok until the oil smokes, put dry pepper, pepper, crushed ginger and star anise, fry for one minute and immediately pour the chicken into the wok, stir-fry over high heat until the chicken is fragrant and golden red on both sides, add chicken essence, soy sauce and salt. Pour in ginger and garlic water, pour ginger and garlic water on the chicken, cover the pot and stew for about 15 minutes, put potatoes on it and cover it for about 8 minutes.

Third, stew the potatoes and chicken out of the pot. Stir-fry some ingredients, millet pepper, ginger slices, garlic cloves and pepper, pour chicken and potatoes, pour ginger and garlic water and stew for a few minutes to collect juice. Turn off the fire and put the onion after stewing for two minutes.

Tips

Take the soy sauce in moderation.

Don't put the potatoes into the pot in advance, or the potatoes will soon be cooked into mashed potatoes. Ginger and garlic water twice once 1 small bowl

How to make Sichuan-style roast chicken pieces 3. How to make roast chicken pieces with bean paste.

Blanch the chicken in cold water and set aside.

Heat oil in the pan, pour in chopped green onion, minced ginger and garlic, star anise and fragrant leaves, which are small and fragrant.

Pour the bean paste into the pan and stir-fry until the red oil comes out.

Then pour the cooked chicken pieces into the pot and stir-fry evenly over high fire.

Pour cooking wine, soy sauce and sugar into the pot and continue to stir fry.

Then pour hot water into the pot, cover the pot after the fire boils, and simmer for 15 minutes.

Finally, sprinkle with chopped green onion, and a plate of roast chicken with rich aroma of bean paste will be finished!

Tips

1, chicken pieces in cold water. Because cold water and boiling water will make the meat mature inside and outside at the same time under the slow penetration of heat.

2. Pour a little sugar into the chicken to refresh it.

3, bean paste has a certain salty taste, so there is no need to put salt.