Zaozhuang spicy chicken makes people want to stop. I still want to eat after eating.

Zaozhuang spicy chicken is a local food that carries the food memory of generations, and it is a unique delicacy in Zaozhuang. In 20 16, Zaozhuang city was named as the "hometown of spicy chicken in China", and in 20 18, the first China Farmers Harvest Festival was held by the Ministry of Agriculture and Rural Affairs, and "Zaozhuang spicy chicken" was selected as one of the "four great delicacies in Shandong". In 20021year, the cooking skills of Zaozhuang spicy chicken in Lunan area were improved.

Spicy chicken is the ingenious inheritance of "Zaozhuang symbol". There is a saying: "Zaozhuang folk songs are four fragrant, spicy chicken, mutton soup, long-stemmed Chinese pipe and soul-pulling cavity." As early as in the era of agricultural civilization, people had guests at home, and housewives grabbed a chicken that was free-range by themselves, and then picked some fresh peppers in the vegetable field. After a while of busy work, a plate of spicy chicken with a fragrant smell was soon brought to the table for guests, and it became a local food that everyone liked to eat.

A handful of "swarming" small peppers, which are delicious and delicious. How to cook Zaozhuang spicy chicken with attractive color and ruddy luster is a test of the chef's skill from material selection to heat. Fresh from the ingredients, the fragrance is sought in the pot. If you want to stir-fry spicy chicken, you need to use Sun Zhi chicken, which is unique to Zaozhuang and has not learned to crow for about 90 days, with the local "swarming" thin-skinned peppers in Zaozhuang, and then add soy sauce vinegar brewed by traditional techniques in Zaozhuang, and sprinkle with more than ten kinds of real estate special seasonings such as pepper with more fragrance and less hemp. The chicken fried in this way is hot and delicious, cool and refreshing, and the chicken tastes mellow.

One side has a small earthen stove, and the traditional craft of burning fire and chopping wood is passed down. People in Zaozhuang like to use earthen pots to chop wood as fuel. Slaughter and clean the chicken, cut it into four cubes after natural deacidification, cut the pepper into hob blocks, slice the ginger and garlic, and cut the onion and coriander into sections. When frying chicken, put the pot on a strong fire, add proper amount of peanuts to fry fragrant pepper and ginger slices, stir-fry chicken pieces until they are 67% mature (frying noise in the pot), cook vinegar and stir-fry in time, add onion segments and continue to stir-fry until they are 89% mature, add salt and soy sauce to set the color and taste, add pepper, garlic slices and coriander segments and stir-fry. A plate of authentic sour, sizzling and fragrant Zaozhuang spicy chicken is out of the pot.