I'm going to say a homemade way of doing it, because doing it on a large scale requires a big pot, even if you don't need a machine. So the process will be slightly different, but not too difficult. It's totally possible to make it at home and it's delicious too.
1, a large rooster, cleaned and chopped into 1.5 centimeters of chicken diced small pieces, rinsed again to clean the blood control dry water to be used.
2, take a large pot, the chicken and salt, soy sauce, pepper, ginger, cooking wine mixed well, marinate for 2 hours.
1, if there is enough time, take your state millet chili soaked in water for 1 hour to be used, every 500 grams of chili prepared 30 grams of ginger and 50 grams of garlic to be used.
2, if you are in a hurry, you can directly put the dried chili peppers into a pot of boiling water and cook on medium-low heat for 30 minutes, until the chili peppers are soft and foamy, and then rise.
3, with a blender to the chili, ginger, garlic into a paste chili sauce can be.
1, start a frying pan, burn to 6 oil temperature, the marinated chicken pieces under the pan fried to golden brown, fish out of the oil control to be used.
2, the oil temperature in the pan to seventy percent, once again will be fried chicken pieces under the pan frying about twenty seconds, into a golden red fish out of the oil control can be.
1, put a wide range of oil in the pot, about 200 grams of oil per kilogram of chicken. When it is hot, put onion, ginger and garlic stir fry.
2, add finely chopped bean curd and finely chopped edamame continue to stir fry over low heat, beyond the red oil.
3, add patty cake chili beyond the flavor, keep simmering and frying until the water vapor frying dry.
4, into the fried chicken, stir fry until the chili sauce can be evenly wrapped around the surface of the chicken diced, sprinkled with spice powder (just use thirteen spices can be), chili powder, pepper powder, salt, monosodium glutamate, cooked sesame seeds can be.
5, bottled in the refrigerator, want to eat with clean waterless chopsticks spoon out can be.
To update, I just made a plate at lunch today. According to the following local friends of the local practice, that is, the local chili pepper is not powerful, not red and not spicy. But, it was really good and flavorful.
Ingredients: 500 grams of chili peppers, 100 grams of cooked peanuts, 100 grams of cooked sesame seeds, 1 teaspoon of white wine, 1 teaspoon of sugar, 2 teaspoons of salt
Recipe Directions:
1. Main Ingredients: Fresh chili peppers.
2. Ingredients: cooked peanuts.
3. Ingredients: cooked sesame seeds.
4. Chop the chili peppers.
5. Add a suitable amount of oil to the pot, more than usual cooking. When the oil is 60% hot, pour in the chopped chili peppers.
6. When the oil starts to bubble, add one teaspoon of white wine and two teaspoons of salt, and simmer for twenty minutes. Keep stirring during this time to prevent sticking.
7. Add cooked sesame seeds.
8. Add one teaspoon of sugar and stir well.
9. Let cool, add cooked peanuts (peanuts can be cut, so that the flavor of the peanuts can be better, released)
10. Sizzling delicious chili sauce is ready, out of the pot.
Asahi peppers and red bell peppers, chili noodles, garlic, tomatoes, ginger, spices, etc., put them in a blender to make a paste. Put a small bowl of water in the pot, wait until the water boils, you can put all kinds of paste in the pot, simmering sauce while adding salt, sugar (a little),. Be sure to keep stirring with a spoon to prevent sticking to the pot, from thin to thick you can turn off the fire, and then under a bit of monosodium glutamate cooled bottled, and called it a day.
I don't want to put sweet wine wine?
I do not know how to do, Guiyang, Anshun side only have that kind of practice!
More monosodium glutamate would be fine
Without the sweet wine, it's not authentic Laozhou spicy chicken!