Grilled chicken is a famous traditional dish with Sichuan characteristics. What are the common practices of Sichuan Grilled Chicken?

Grilled chicken is a famous snack with Sichuan characteristics. Chicken is the basic food. The whole dish is crispy and spicy, with colorful colors, which can stimulate appetite and rich nutrients. Chicken has the functions of nourishing blood, nourishing yin and essence, invigorating spleen and stomach, activating qi and blood, and strengthening tendons and bones. We all know that griddle chicken is especially popular and warmly welcomed, but many people think that it is complicated and uses too much cooking oil, so they give up. Then the way to share today is not only easy to learn, but also will never lose to restaurants outside in taste. The most important thing is to save fuel. Food: young cock

Condiments: edible oil, onion, lettuce, green and red pepper, ginger, garlic, onion, green and red pepper, dried Chili, millet pepper, Pixian bean paste, pickled sea pepper, soy sauce, cooking wine, salt, aged vinegar, white sugar, chicken essence and corn flour. Production steps: < Be sure to chop up a small piece of chicken so that it is comfortable to eat. Cooked chicken must be delicious, and it is very important to remove fishy smell and pickle. Learn this processing procedure well, and I won't have to worry about any meat food in the future. First, put salt and cooking wine into the chicken and marinate it evenly for a while. Then, after the chicken is continuously washed clean, all the blood left in the chicken must be squeezed out with great effort, so that negative pressure can be generated to digest and absorb the seasoning juice again. (If the fresh chicken is slaughtered, this step can be omitted).

2. Then, add soy sauce, salt, pepper, cooking wine and smashed ginger and garlic to the chicken, gently press out the onion and ginger juice, and then marinate it for 1min. When the time comes, pick out the onion and ginger, add cassava starch and grab it evenly to lock the water, and finally add cover oil to grab it evenly to avoid sticking in the pot.

3. Prepare seasonings in advance, prepare a little ginger and garlic in advance, and cut into cubes. Green and red peppers are cut into long festivals. If you like spicy, you can also have a millet pepper, cut it into rings, and cut lettuce into knots. Cut the onion into shreds and put it in a spicy griddle.

4. It is necessary to fry the pot after it is heated, and it is more expensive to cook dry pot chicken. In fact, the best way to get rid of the predicament is to use less oil, and to cook fried chicken fillet several times, which is 6% popular. When there is bubbles in the wooden chopsticks, don't roll the black pepper chicken nuggets when they have just entered the pot, and then push them away. When the fried chicken skin turns yellow and the chicken is dry, fish them up.

5. Leave the bottom oil in the pan and heat it again. First stir-fry the diced ginger, then stir-fry the diced garlic until crispy, and then stir-fry the green pepper.

6. Then stir-fry the dried Chili peppers again and then take a spoonful of Pixian bean paste. It is necessary to add a spoonful of pickled sea pepper at home. If not, just use Pixian bean paste. Stir-fry all the spices into Chili oil and then turn red. Add chicken and stir well, and cook some cooking wine to remove the fishy smell.

7. pour in all the peppers and lettuce, stir-fry quickly and evenly, and add a little white sugar and chicken essence to improve the taste. Stir-fry the chili pepper quickly, then cook it with old vinegar along the side of the pot, stir-fry it evenly, and finally pour it into a spicy dry pot to strike the fire.

Sichuan's snacks are world-famous. We all know that Sichuan cuisine is Sichuan cuisine, which is characterized by its spicy taste. If you have the opportunity to go there, don't forget to taste the pure Sichuan cuisine. Sichuan griddle chicken is very easy to handle. At that time, first buy better and fresh legs, clean them up and cut them into pieces, soak them in cold water for a while, throw away the blood and rinse them off, peel the potatoes and cut them into pieces, and wash the ginger and garlic and cut them into pieces. Boil the oil and saute the ginger and garlic, add Pixian bean paste, pepper and white sugar, stir-fry with soy sauce for 2 minutes, stir-fry into sesame oil, add chicken, potato, sprinkle some salt, white pepper, allspice powder, cooking wine and water, and stew for half an hour.