Hunan cuisine: Pan-fried chicken Ingredients: chicken legs Accessories: snow peas, small tomatoes, soaked dried chili Seasoning: salt, soy sauce, sugar, white wine, white wine, black pepper, water starch, ginger Cooking method: 1. Remove the bones from the chicken legs

Put it into a bowl, add ginger, salt, white wine, soy sauce, and black pepper and marinate for a while. Put water in the pot. After the water boils, blanch the snow peas, take them out, and put them on the side of the plate with the small tomatoes; 2. Sit on the pot

Light the fire and pour in the oil, put the chicken legs into the pot and fry until it turns brown. Take out the meat and use a knife to slide the meat apart but do not slide the skin through. Put it back into the pot and add white wine, soy sauce, chili rings, black pepper, and sugar to taste.

Simmer for 2 to 3 minutes, take out the meat and place it on a plate. Pour the sauce over the meat to thicken it. You can eat it with snow peas and tomatoes.

Features: Sweet and spicy, mellow and smooth taste.

Daily tip: Use a knife to cut the chicken into pieces for easy flavoring, but do not cut through the skin.

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=Spicy Tender Chicken - Chicken Time Hunan Cuisine Qi and Blood Replenishing Recipe Ingredients: 500g chicken Seasoning: 25g soy sauce, 15g coriander, 1g MSG, 3g chili (red, sharp, dry),

1 gram of salt, 10 grams of shallots, 25 grams of sesame oil, 10 grams of vinegar, 5 grams of chicken oil 1. Wash the tender hen chicken, put it into a slightly boiled chicken soup pot and cook for about 20 minutes. When the chicken is cooked, take it out and let it dry.

Cool; 2. Remove the thick bones and chop into strips about 5 cm long and 1 cm wide; 3. Chop the dried chili into fine pieces; 4. Wash the coriander; 5. Put the wok on high heat and add sesame oil

, heat until 50% hot, first add minced dried chili peppers and chopped green onions and stir-fry for a few times, then add soy sauce, yellow vinegar, refined salt, MSG, chicken oil, and 50 ml of chicken broth, and bring to a boil; 6. Pour in half of the chicken broth.

Put it into a bowl, then put the chicken strips neatly, and then pour the other half of the juice; 7. When serving, turn it over on a porcelain plate, and add coriander to the edge of the plate.

Tips for making spicy tender chicken: 1. The chicken must be with bones, and the finished dish will taste delicious; 2. Place chicken strips in a bowl, skin side down, with the boned parts on top, with juice on top and bottom, marinate for at least 1

hours, then serve.

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Spicy Chicken Ingredients: 2 chickens (about 750 grams).

Ingredients: 100 grams of fresh red pepper, 15 grams of green garlic.

Seasoning: 15g cooking wine, 1g pepper, 10g yellow vinegar, 25g wet starch, 20g soy sauce, 1g MSG, 1g refined salt, 5g sesame oil, 1000g cooked lard (actual consumption: 100g).

Method: 1. Trim all the thick and thin bones of the chicken, cut the chicken into 0.3 cm horizontal slices, and cut it into dices about 2 cm square, put it into a bowl, add soy sauce (5 grams), wet starch (15 grams), and cooking wine

Grasp it evenly to make the starch penetrate into the chicken. Wash the red pepper, remove the stems and seeds, and cut it into small pieces about 1 cm square. Crush the peppercorns and cut the green garlic into 1 cm long oblique sections.

2. Put the wok on high heat, add cooked lard, and heat it until it is 70% hot. Add the diced chicken to the pan and spread it with a spoon for about 20 seconds. Quickly pick it up with a slotted spoon and wait until the oil temperature rises to 70%.

When hot, add the diced chicken to the pan and fry until golden brown. Pour the oil into a colander and drain.

3. Leave 50 grams of oil in the wok, heat it to 60% heat, add red pepper, Sichuan peppercorns, and salt and stir-fry for a few times, then add the fried diced chicken and stir-fry, then add yellow vinegar, soy sauce (15 grams), and green garlic

, MSG, thicken with wet starch (10 grams), turn the pot over a few times, remove from the pot and place on a plate, pour in sesame oil and serve.

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==1 Dong'an chicken tender hen, 25g ginger, 10g dry red pepper, 100g clear soup, 50g yellow vinegar, 25g wet starch, 25g Shaoxing wine, 1g MSG, 25g green onion, cooked lard

100 grams, 2.5 grams of sesame oil Method: 1. Slaughter the hen first, remove the chicken feathers, use dry straw to burn off the fine fluff, make an incision next to the chicken's food bag, pull out the food bag, and cut a 4.5 cm opening in the chicken's anus.

Remove the internal organs and clean them.

2. Put the clean chicken into a soup pot and cook for about 8 to 10 minutes. When it is seven times cooked, take it out and chop off the head, neck and feet for other uses.

3. Remove all the thick and thin bones, separate the chicken breasts and legs, and cut them into strips 5 cm long and 1 cm wide along the meat grain.

4. Peel the ginger, wash it, and cut it into thin strips 4 cm long and 1.5 cm thick. Cut the dried red pepper into shreds and then chop into fine pieces.