Ingredients ?

Chicken one catty (more people put)

dry chili 50-60g (afraid of spicy, reduce the amount, afraid of spicy varieties preferred two thorns)

peppercorns a large (I used green vine pepper)

green onion moderate

ginger moderate

grease moderate

easy

easy

easy

easy

easy

currant moderate

a small piece of celery

wine moderate

sugar moderate

A small stalk of celery

A moderate amount of cooking wine

Moderate amount of sugar

Moderate amount of salt

Moderate amount of five-spice powder

Moderate amount of soy sauce

A small bowl of vegetable water, can not be added

Moderate amount of white sesame seeds, can not be added

Chicken Chicken with Spicy Chicken recipe ?

Chicken washed and chopped into small pieces

Marinate with cooking wine, five-spice powder, salt, onion and ginger for more than 20 minutes (the amount of salt in this step can be put according to the amount of stir-fried vegetables)

Chinese chili pepper washed and cut off

Strain chili pepper seeds (with a kind of stainless steel thin strip made of thick holes in a basket filtering chili pepper seeds is the most convenient, I have not yet purchased)

Place aside

Peanut oil is hot

The stupid way, try a chicken pieces

Fried with the sound of all can be poured

Poured into the shape of a little bit and then turn to medium-low heat to the chicken pieces are completely cooked and fried through the color of the color from white to yellow and then fished out

Once again, the oil is hot, the second deep-frying, the fire can be a little bit bigger, forcing out excess fat, and at the same time, let the surface of the more golden

Fried to the golden and dry aroma, then fished out golden brown dry incense after fishing out, drain the oil standby

Pan in the bottom of the pan oil, stir fry pepper and ginger on low heat

Add onion and garlic, star anise and sesame seeds continue to stir fry (my family super love to eat hemp, pepper did not filter out)

Added chili peppers

Tossing evenly, this time strong as a restaurant's fragrance will continue to come out

Added the deep-fried chicken, and continue to stir-fry

Add a very small amount of sugar and salt

Cook cooking wine (I directly under the white wine) and five-spice powder; want to let the chicken chew a little bit after you can also add a little bit of vegetable water

Lastly add celery segment

Throw stir-fried until raw, sprinkled with white sesame seeds embellishments, gorgeous peeling off the pepper to find the chicken of the hot chicken on the completion of the

Tips

Sichuan spices are used in Szechuan cuisine, but they are not used in the cooking process. 1, Sichuan cuisine with Sichuan spices is really important, this is the deep experience of half a year to Rong, the same practice, chili pepper different, the flavor may also be different;?

2, different varieties of chili peppers, spiciness and aroma varies, I favor two thorns, spiciness is not heavy, but the aroma is strong, put a lot of very red, but do not see spicy, is to feel inexplicably fragrant, flavorful enough. However, the Sichuan people like to collectively call all varieties of chili pepper sea pepper, cell market dried chili to sell millet chili-based, want to buy a specific variety of chili sometimes due to the language barrier, but also a little difficult;?

3, do this dish when the chili peppers I have washed and then drained, so the wet spices stir fry time I have slightly extended;?

4, some practices will add a little broth or vegetable water at a later stage, so that the fried dry chicken slightly softened, while the integrated relief flavor, my family likes to eat the texture of the drier, so omitted;?

5, marinate chicken salt enough, later stir-fry can not increase too much saltiness, put a little less on it;?

6, the process of frying chicken or pay attention to a little bit, chicken pieces as uniform in size as possible, oil more pot deep for the best, non-stick pan better. I still have a little less oil, small stainless steel pot, meat more pot small oil less, slightly sticky halfway.