Ingredients: chicken leg, green onion, dried Chili festival, pepper, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine and salad oil.
1. Wash the chicken leg or whole chicken, dice it, put it in a bowl, season it with salt and cooking wine, and fry it for a while.
2. Put the pot on the fire. When it is 70% hot, pour the diced chicken and then pour it for later use.
3. Leave the bottom oil in the pot until it gets hot. Stir-fry dried chilies until they are brown and fragrant, pour in chicken legs, cook cooking wine, stir well, add salt, monosodium glutamate, pepper, sugar and vinegar, and cook the fresh soup until the diced chicken is soft. When the juice is dry, dismount and stir the onions evenly before serving.
Chicken wings, onions, cooked sesame seeds, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic, sugar.
Practice: after buying chicken wings, change them into small pieces, depending on your personal diligence, but the maximum can't exceed your thumb.
After changing the knife, add cooking wine, onion ginger, salt (a little), chicken essence and monosodium glutamate to the chicken wings and marinate for ten or twenty minutes.
After pickling, pick out the onions and ginger. Heat the pan, pour more oil, add the chicken, and don't move until the chicken turns white and bubbles.
Spread the chicken gently with chopsticks, then turn off the fire and stir-fry the chicken slowly. Stir-fry the chicken with a spoon during cooking.
Prevent chicken from sticking to the pot. You can also fry it, which is faster.
Stir-fry until the volume of chicken is obviously reduced, and the skin can be poured out to control the oil drying.
Pour more oil into the pot, less this time, slice ginger and garlic, and stir-fry the chicken a few times.
Add Zanthoxylum bungeanum and dried capsicum, stir-fry quickly and evenly. If the food is not spicy,
You can put less dried peppers, add two Vitex negundo, green onion marbles or celery festival, and it will be less spicy.
We stir-fry all the ingredients evenly until they are almost cooked (stir-fry in a big fire, so that they will be fragrant after frying), and then finally we can season them, adding monosodium glutamate, chicken essence and soy sauce.
Taste it, add some light soy sauce when it is weak, and don't add salt. Finally, before cooking, pour in a little sesame oil and pepper oil.
500 grams of chicken leg meat, 40 grams of dried pepper and 5 grams of pepper.
condiments
Oil, salt, onion, cooking wine, pepper, corn, starch, soy sauce, fermented milk, monosodium glutamate, boiled water and ginger.
Production steps
1. Prepare all the materials, wash the dried peppers with clear water and dry them.
2. Cut the dried pepper into sections with scissors.
3. Remove the bones from the chicken leg with a knife.
4. Add appropriate amount of pepper and cooking wine to the chicken leg meat and marinate for half an hour.
5. Add appropriate amount of corn starch and stir well.
6. When the oil temperature in the oil pan reaches 60% heat, pour in the chicken pieces and fry until the surface is miniature, and then drain the oil.
7. Take another small bowl and pour in soy sauce.
8. Add a spoonful of fermented milk.
9. Add appropriate amount of boiling water and mix well.
10. Add a proper amount of salt and stir until the salt melts.
1 1. Heat the oil in the pan to 80%, pour the chicken pieces and fry them once, and then take them out when the surface is golden.
12. Leave some base oil in the pot, and pour in dried peppers and pointed peppers to stir fry.
13. Add chicken pieces and stir fry.
14. Add onion, ginger and garlic and stir fry.
15. Pour in the juice just prepared.
16. Turn off the fire and add monosodium glutamate.
17. Dish and serve.
Production skill
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 all the peppers on the chicken, not a few peppers and peppers that appear in the chicken nuggets.
2. When the fried chicken is sprinkled with salt, it must be sprinkled. If you add salt when frying chicken, the salty taste will not enter the chicken.
Because the chicken's shell has been fried dry and the texture is relatively compact, salt can only adhere to the chicken's surface, which affects the taste.
The oil used for frying chicken must be very hot, otherwise the chicken will not be fried dry if it is left for a long time, even if it waits for a long time.
Then it really dried up, a mass of dead meat, which tasted terrible and had no taste at all.
So the fire must be big, crisp outside and tender inside.