How to cook chicken? Simple and delicious, spicy and delicious, delicious after meals and drinks. Isn't a pot enough to eat? In fact, even if chicken is not so multifunctional, its own fragrance is irresistible. There are many ways to cook chicken, whether it is mixed with cold dishes, stewed, stewed or roasted, it is delicious. What I want to share with you today is "roast chicken with green pepper". Presumably, everyone should be very familiar with the dish of roast chicken with green pepper, which is one of the necessities of home cooking.

The pepper in the dish is crisp and spicy, and the chicken is tender and juicy. The most important thing is that the juice is particularly delicious. If the food is finished, the remaining juice can be poured on white rice or fresh noodles, which is actually a big plate of chicken noodles.

Roast chicken with green pepper is not only delicious, but also simple. Without the complicated steps of traditional Sichuan cuisine, a delicious roast chicken with green peppers can be made with only a few processes, which is very delicious. People come to see it, it's good at first sight, and you won't forget the taste. Ingredients of roast chicken with green pepper: 400g of roast chicken with black pepper, 500g of green pepper, ginger slices 1 slice, and a small amount of green pepper (for decoration). Exercise:

The first step is to clean the green peppers and cut them for later use. Put proper amount of cooking oil in Sanhe non-stick pan and cook until it is 70% hot. Stir-fry chicken legs with washed and filtered water. Stir-fry the black pepper chicken with steam and add a spoonful of Pixian bean paste. Add washed broken ginger and a little pepper and stir well.

Step 2, add a proper amount of cold water, and the water level line is based on the newly swallowed chicken, and add a proper amount of soy sauce. Bring the fire to a boil, cover the pot and simmer. Cook for 25 minutes until the chicken is crisp and rotten. Put the green pepper into the pot and stir well. Cook for 2 minutes until the green pepper fades, add appropriate amount of salt and monosodium glutamate, turn over and take it out.

The third step, the green pepper roast chicken is out of the pot, the chicken tendon is delicious, the sauce is spicy and refreshing, and the next meal is the next food! Relatives do not have enough to eat. It's very simple. Please have a look. I cooked this roast chicken with green pepper in a Sanhe ear pot. The composite bottom pot does not need to pick a stove, use fire, induction cooker or electric ceramic stove. Uniform heating and fast heat transfer. If you eat spicy food, you can change the green pepper into a small amount of millet pepper.