material
1 chicken leg, 2 tablespoons wine, salt, sugar, cabbage, red pepper, ice water, pepper and lemon juice, a little soy sauce, sesame oil, fish sauce 1 tablespoon, purified water 1 tablespoon, chopped parsley, minced garlic, pepper, corn flour and oil 3 tablespoons.
working methods
1. Prepare a chicken leg, remove the bones, slice the thick part of the chicken leg, and make the chicken leg as thick as possible.
2. Then marinate with a little soy sauce, wine, salt and sugar for about 15 minutes.
If you are in a hurry, you can chop a few times on the chicken leg steak with a knife, which will make it eat faster.
4. Prepare side dishes and ingredients at this time. Cut cabbage and red pepper into shreds, then soak them in ice water to make them taste better, then drain them and spread them on the bottom of the plate.
5. Put 3 spoonfuls of oil in the pot, put a handful of pepper and a small torch and fry the pepper until the color is a little dark and the pepper tastes heavy, so you can pour it out. Pepper can be filtered out by using only the oil part.
6. Then you need 2 spoonfuls of lemon juice, 1 spoon of fish sauce, 1 spoon of pure water, and a little soy sauce, sugar and sesame oil to mix well.
7. Cut some chopped green onion, minced coriander, minced garlic and pepper into the prepared juice, then pour in pepper oil and stir well, and the seasoning is ready.
8. At this time, the chicken leg steak has been marinated almost, covered with a thin layer of raw flour, and then fried in the oil pan until golden.
9. Absorb the excess oil with oil-absorbing paper after taking out the pan, then cut it into strips, arrange it on the shredded cabbage, and then pour the seasoning juice on it.
Pepper chicken practice 2,
material
Appropriate amount of coriander, 2 pieces of fried chicken, appropriate amount of lettuce, appropriate amount of pepper, 1 tbsp of fresh lemon juice, 1 tbsp of sugar, 1 tbsp of pepper granules, 1 tbsp of soy sauce and 1 tbsp of bonito sauce.
working methods
1. Wash lettuce, drain water, cut pepper into small pieces, wash coriander, and soak the sauce in a bowl for more than 15 minutes to make the pepper tasty.
2. Tear the frozen fried chicken into shreds and bake it in the oven until the skin is crisp.
3. After the shredded chicken is put on the plate, sprinkle with coriander and pour with sauce, and the ready-to-eat version of pepper chicken is finished.
Pepper chicken practice three,
material
Ingredients: 1 rooster (about 500g chicken is better) and 20 Chinese prickly ash.
Seasoning: 5g of monosodium glutamate and salt, 0g of sesame oil and sugar10g, 20g of onion, soy sauce and broth.
working methods
(1) The processing of chicken is the same as that of bangbangji.
(2) Chop onion and pepper together, and add other seasonings to make juice.
(3) Boning and chopping the cooked sesame-oil chicken, putting it into a plate, pouring a proper amount of juice, and mixing well when eating.
Pepper chicken practice four
material
200g boneless chicken leg, 40g shredded cabbage, 1 0g coriander powder, 5g minced garlic, 1 0g pepper, 2 tablespoons soy sauce, 1 tablespoon lemon juice,1teaspoon fine sugar,1teaspoon pepper and1/.
working methods
1. Wash the boneless drumsticks, add all the marinades, grab them evenly and marinate for about 20 minutes.
2. Wash and shred the cabbage, drain and put it at the bottom of the plate.
3. Heat the oil pan until the oil temperature is about 160℃, add the boneless chicken leg meat of method 1, fry it with medium fire until it looks crisp, then pick up the slices and put them in the plate of method 2.
4. Mix minced coriander, minced garlic and pepper with all seasonings, pour them on method 3, and then sprinkle with pepper.