Sanhuang chicken
Half a one
condiments
Spicy balsamic pot seasonings
1 Bao
pepper
Proper amount
Sichuan pepper
Proper amount
pepper
Proper amount
salt
Proper amount
Cooking wine
Proper amount
pepper
Proper amount
corn starch
Proper amount
coriander
Proper amount
Cooked sesame
Proper amount
edible oil
Proper amount
garlic
Proper amount
energy
Proper amount
Chive
Proper amount
onion
Proper amount
Cooked quail eggs
Proper amount
potato
Proper amount
celery
Proper amount
Soy milk cream dry roll
Proper amount
lotus root
Proper amount
step
1. Chop half a chicken into small pieces, put cold water in the pot, cook for 10 minutes and take it out.
2. Add appropriate amount of salt, cooking wine and pepper to the scalded chicken pieces and marinate for 10 minute.
3. Cut the dried red pepper into sections, and treat the onion, garlic, ginger and chives as shown in the figure.
4. Cut the soaked yuba, celery, potato, lotus root and cooked quail eggs.
5. Heat the oil in the wok, fry the lotus root, potatoes and celery respectively, and remove and drain the oil.
6. Fry the yuba slowly with medium and small fire, then take it out and drain it.
7. Put quail eggs into the marinated chicken nuggets, sprinkle with proper amount of raw flour and stir gently.
8. Fry the chicken pieces and quail eggs in the oil pan until the quail eggs are slightly Huang Shi.
9. When the chicken skin is slightly golden, remove the oil control.
10. Heat the wok, add a little oil, and add dried red pepper, pepper and pepper. Saute incense
1 1. Add onion, garlic, ginger slices and shallots and stir-fry until fragrant.
12. Add a small packet of spicy incense pot seasoning, and stir-fry slowly for fragrance.
13. Add chicken pieces and side dishes and stir well.
14. A proper amount of sugar can be added for seasoning. After all the raw materials are evenly coated with seasoning, a proper amount of sesame seeds can be sprinkled.
15. Put the spicy chicken pieces into a small pot and sprinkle with coriander to taste.