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Making method and ingredient tips of Sichuan pepper chicken authentic Sichuan pepper chicken practice
1, materials: fresh native chicken, onion, and hot pepper. Accessories: salt, pepper 50g, pepper 30g, ginger, codonopsis pilosula, fragrant leaves, cinnamon, star anise, tsaoko, spicy peel, pepper granules, scallion, angelica dahurica, pepper powder, red dates, medlar and homemade pepper red oil.

2. Clean up the chicken, wash it, spread it on the whole body with salt and pepper powder, and marinate it for 20 minutes.

3. Slice the ginger and green onions, and prepare the seasoning for washing.

4, line pepper soaked for 2 hours, washed and picked up, with scissors into the end.

5, add water to the boiling pot, add pepper, pepper, pepper, star anise, fragrant leaves, Amomum tsaoko, angelica dahurica, codonopsis pilosula, cinnamon, scallion and string pepper to boil over high fire until the fragrance comes out.

6, add chicken, add salt, and boil over high fire.

7. Turn to low heat and cook until the native chicken 9 is mature, and pick it up and let it cool thoroughly.

8, hot pot small torch line pepper, pepper, pepper particles stir-fry the fragrance, remove the bowl and add a little salt.

9. Burn the oil to about 70% heat, pour it in the bowl of fried line pepper, pepper and hemp pepper, mix well and cool thoroughly.

10, chopped green onion and shredded onion.

1 1, when the chicken is cold, tear out the chicken by hand, add shredded onion, green onion, chicken soup, pepper sesame oil and homemade pepper red oil, and mix well.