How to cook Sichuan-style red-cooked chicken well? In life, chicken 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 the muscles are very nutritious. Below I sorted out how to cook Sichuan-style red-cooked chicken well.

How to cook Sichuan-style red-cooked chicken well 1 Sichuan-style red-cooked chicken

Mix chicken pieces with ginger and garlic cooking wine for later use.

I use Sichuan rapeseed oil, which is more oily.

When the oil temperature is cool, add the rock sugar, turn down the fire and stir-fry the star anise, rhizoma Dioscoreae Septemlobae, ginger, garlic and onion.

Add chicken pieces and drain the chicken pieces.

Add Sichuan bean paste. I add the chicken pieces before adding the bean paste. I'm afraid I'll fry the sauce if I don't master the heat well. You can also fry the sauce first and then add the chicken pieces.

Continue to fry the bean paste because of the sauce after.

Add soybeans

Add clear water, submerge chicken pieces, and add soy sauce.

After the water is dried, add pepper and stir well. Add salt according to your own taste. Note that the watercress is very salty.

It's already delicious. Get out of the pot.

How to do a good job of eating 2 red-cooked chicken in Sichuan style

Wash chicken nuggets with warm water.

Put the chicken pieces in cold water, stir-fry them and add cooking wine. Be sure to cook it in cold water, otherwise the blood in the chicken nuggets will not come out and it will be fishy.

Hot and rinse.

With a little mixed spice, you can do without it.

Fire, pot heat, oil, oil heat.

The ingredients in the seasoning combination are put into the pot and fried.

Add chicken pieces, stir-fry and color, and smell.

Add soy sauce, soy sauce and cooking wine and stir fry. It's a little dark, not burnt, but the soy sauce is dry.

Boil the water over high heat and add a little sugar.

Put it in a pressure cooker. There can't be much water.

The pressure cooker is pressed well.

Add a little sesame oil, pepper and mixed spices into the casserole, bring to a boil over high heat, turn the lid down and stew for 15 minutes.

Collect soup, add coriander and chives, and turn off the fire.

Finished. Serve.

How to cook Sichuan-style red-cooked chicken well by stewing 3 pieces of red-cooked chicken

This shot is too muddy. Let's watch it together. Cut the chicken into your favorite size, wash it, and then soak it in clean water sprinkled with a handful of salt for half an hour to control blood loss. Then take it out and drain it.

Heat the pan, add a little oil and15g sugar. Small cremation of sugar, until the sugar becomes caramel color, with small bubbles.

Pour in the drained chicken pieces.

Stir-fry as much as possible to make the chicken pieces evenly dyed with a thin caramel color.

Continue to stir-fry, this step is very important. Oh, at one point, fry the chicken until it is dry, and it starts to smell slightly oily.

Add ginger slices, garlic, bean paste, soy sauce and stir well.

Sprinkle pepper

Add spices

Add 2/3 onion and stir-fry until vegetables and spices start to smell.

Add potato pieces and carrots. It can also be something else. I've tried sweet potato and yam, and they all taste good.

After mixing the vegetables evenly, add warm water, just enough water for chicken and vegetables. Cover the lid and simmer for 5 minutes, then open the lid.

Add fresh couple, remaining onion and red and green pepper segments, stir-fry evenly and collect juice.

Spicy and delicious pieces of red-cooked chicken are ready!