The practice of Sichuan style chicken is more comprehensive. In life, chickens can make many kinds of delicious food. Chicken is a kind of food that many people like to eat. It has many benefits to our health, so muscles are very nutritious. Here, I have sorted out the practice of Sichuan-style chicken.

Sichuan style chicken 1 Sichuan style roast chicken with potatoes and mushrooms

Put the ginger slices into the chicken in cold water, blanch the cooking wine, take out the bleeding water after boiling, rinse it with warm water and drain the water.

The dried mushrooms I used were soaked all night in advance, and the mushroom water was kept.

Prepare ingredients in advance

Heat a wok to put oil, add rock sugar and stir-fry the sugar color (stir-fry with low heat, otherwise it will be bitter), and add chicken (be careful, otherwise the oil will pop out). )

Stir-fry the chicken for a while and then add the ingredients. I use frozen green peppers in summer. You can use dried peppers or green peppers.

Add a spoonful of bean paste and bean paste (if you like spicy food at home, you can add some hot pot ingredients. )

Add soy sauce, soy sauce and oyster sauce and stir-fry for a while.

Add boiled water in advance.

You can also add mushroom water, and the boiled water should drown the chicken a little more. A lot of water will be lost during cooking.

Adding mushrooms, I changed the pot and the casserole in the process. Because our chicken is a native of the countryside, it is not easy to stew, and it takes a long time to stew. If you use a casserole, the water loss will be less.

If you use chicken legs or non-native chicken, the cooking time will not be too long. You don't need to change the pot, just keep cooking in your own pot.

My native chicken was cooked in a casserole for 1 hour before it became soft. At this time, potatoes can be served.

Your chicken won't take so long.

Chicken legs usually take 20 minutes.

Other chicks need 30-40 minutes.

You can taste the salt here and then decide how much salt you want to add.

The potatoes have been cooked for less than 20 minutes (depending on the size of your potatoes, the cooking time is decided). Add green pepper and take out the pan. At this time, you can add some chicken essence to taste (see the person).

If you don't like soup, you can collect more juice with strong fire.

I like soup. Bibimbap is delicious.

Out of the pot, just rice.

Practice of Sichuan style chicken 2 Practice of Sichuan style spicy chicken

Scrape the bones off the chicken leg.

Dice, add Jiang Mo, cooking wine, allspice powder, salt, soy sauce and starch, and marinate for 10 minutes or more!

Prepare dried peppers, onions, shredded ginger and pepper.

Fry the diced chicken in the oil pan until golden and crispy!

Blow like this!

Leave the bottom oil in the pot, add the onion and ginger, stir-fry until fragrant, then add the pepper, stir-fry the pepper with low heat, and stir-fry until fragrant.

When the pepper is fragrant, pour in the fried diced chicken and stir well.

Finally, sprinkle sugar, monosodium glutamate to make it fresh, and sprinkle cooked sesame seeds out of the pot!

Spicy and delicious, very delicious!

Sichuan Style Chicken 3 versions of Pepper Chicken-Sichuan Style Chicken

Boned chicken leg, cut into pieces, add salt, cooking wine, soy sauce and pepper, and marinate for half an hour.

Prepare dried pepper, pepper, onion, ginger and garlic to change knives.

Boil the oil, add the marinated chicken and fry until raw.

Stir-fry dried Chili and Zanthoxylum bungeanum, then add onion, ginger and garlic and stir well.

Add soy sauce and sugar, adjust the taste of salt and stir-fry until it tastes good.

Put the plate in the pot.