Ingredients: 1 chicken thigh or chicken wings (chicken wings are best) cut into the size of thumb belly (if you don't understand the size, you can look at your thumb belly and see the chicken pieces to be cut at a glance, but don't mix them up); 2 tablespoons of pepper; A spoonful of star anise; More than 20 dried red peppers (can be cut into sections); Cut one onion into chopped green onion; Two spoonfuls of Jiang Mo.

Practice:

1, chop the chicken pieces, and marinate them with proper amount of salt for an hour (be careful not to have too much salt to avoid making them into marinated chicken pieces).

2. Put oil in the oil pan, fry the chicken pieces in medium heat, fry until the surface is golden, and remove them for use;

3, put two spoonfuls of oil in the wok, add pepper and Jiang Mo, stir-fry for a while, until the fragrance, then add chicken star anise, chopped green onion and dried red pepper, and then stir-fry over medium heat, (do you know why pepper and Jiang Mo should be added first, then chopped green onion and dried red pepper? It is because the first two kinds are more resistant to stir-frying, while chopped green onion and dried red pepper will give off an unpleasant smell after being stir-fried for a long time.)

4. Stir-fry until the chicken nuggets become darker in color and spicy. At this time, you can put salt and monosodium glutamate out of the pot. Why do you put salt at last? There is also stress here, because if you put salt first, it will be washed out, and the water is not delicious.

Spicy Chicken Spicy Chicken Pieces are Sichuan cuisine, right? Geleshan spicy chicken in Chongqing is the most famous (* I don't understand why it is obviously Guizhou cuisine, but I have to go to Chongqing and Sichuan. . . )

Raw materials:

A whole chicken or a box of drumsticks, Zanthoxylum bungeanum and dried capsicum (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.

Geleshan spicy chicken

This dish is a famous Jianghu flavor dish in eastern Sichuan, so it is named because of its origin in Gele Mountain. Dried Chili peppers are not the main ingredient but the main ingredient, which fully embodies the characteristics of Jianghu chefs. After careful improvement by the Pakistani cloth chef, its taste is more distinctive, and the finished dish is brown, red and shiny, soft and spicy. Salty, mellow and slightly sweet, it is an unforgettable delicacy for eaters.

Main ingredients:

Chicken leg, green onion, dried Chili festival, pepper, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine and salad oil.

Production procedure:

1, wash the chicken legs and dice them, put them in a bowl, taste them with salt and cooking wine, and fry them slightly to form.

2. Set the pot on fire, and when it is 70% hot, pour the diced chicken into it, and then pour it for use.

3. Leave the bottom oil in the pan until it is hot. Stir-fry the dried pepper until it is brownish red, stir-fry the pepper until fragrant, pour the chicken legs, cook the cooking wine, stir well, add salt, monosodium glutamate, pepper, sugar, vinegar, and cook the fresh soup until the diced chicken is soft. When the juice is dry, dismount, stir the onion evenly and serve.

Operation essentials:

1, when frying dried peppers and peppers, the firepower should be small, and the frying is excellent.

2. Cook a proper amount of fresh soup, so as to soften the fried diced chicken without too much water.

Nutritional characteristics:

Chicken is rich in protein, fat, iron, phosphorus, calcium, riboflavin and niacin. It can tonify qi and blood, nourish essence and marrow, and has strong nourishing effect. At the same time, the fat in chicken contains more unsaturated fatty acids, so it is an ideal high-protein food for elderly patients with cardiovascular diseases.

The practice of super spicy chicken

Raw materials:

A whole chicken or a box of drumsticks, Zanthoxylum bungeanum and dried capsicum (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.

Practice:

1. Cut the chicken into small pieces and add salt.

Mix well with cooking wine, fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and then pick it up for use. Cut dried Chili and onion into 3 cm long sections and slice ginger and garlic.

2. Heat the oil in the pot to 7 layers, pour in ginger and garlic and stir-fry until the smell starts to choke the nose, then pour in the fried chicken pieces, stir-fry until the chicken pieces are evenly distributed in the pepper, then sprinkle with onion, monosodium glutamate, sugar and cooked sesame seeds, and stir-fry evenly.

note:

1. Pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover the chicken with all the peppers, instead of a few peppers and peppers appearing in the chicken pieces.

2. When the fried chicken goes to sprinkle salt in the chicken, be sure to sprinkle enough. If you add salt when frying the chicken, the salt taste will not enter the chicken, because the shell of the chicken has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, affecting the taste.

3. The oil used for fried chicken must be burned very hot, otherwise the chicken will not be fried dry on the outside for a long time. Even if it is fried dry after waiting for a long time, it is really dry. It is a dead meat, which tastes terrible and has no taste at all. Therefore, the fire must be big, and the outside is crispy and the inside is relatively tender.