In terms of flavor, it is a bit spicy, so it is easy to be mistaken for Szechuan cuisine, in fact, fried green onion and pepper chicken is not Szechuan cuisine, but a Cantonese dish, which is more typical of Guangzhou and other regions of a typical dish Today's featured dish is fried green onion and pepper chicken, the dish is relatively simple, the main ingredient is just green onion and chicken, but the practice is more sophisticated.
In the taste, some spicy, so it is easy for people to mistake for Sichuan, in fact, fried onion pepper chicken is not Sichuan, but a Cantonese dish, is more typical of Guangzhou and other regions of a dish, because of regional differences, so the other places may not be very understanding of this dish, I in order to solve the problem of everyone's doubts, you can learn more about some of the practice of this dish, we can come together to understand! Oh.
Fried onion and pepper chicken is which place dishes fried onion and pepper chicken how to do 1, the first choice of a good one chicken, and then the chicken live kill after the hair washed, with a fancy knife method of chicken meat demolition, and then uniformly coated with starch water, remember to apply the whole body of the chicken here, so as to ensure that the fried chicken meat is more tender.
So a key to the fried onion pepper chicken, the selection of materials need special attention, to carefully select oh.
2, will be said above, deal with the chicken pieces into the pot, deep frying, because the starch has been evenly coated with chicken all over the body, so deep frying up and simple and flavorful.
After the deep-frying is completed, you can put some seasonings according to personal taste, such as the most important Sichuan pepper, green onions, sesame oil, and some of the most basic seasonings, such as refined salt, monosodium glutamate, etc..
3, the seasonings and fried chicken pieces together, stir-fry with a strong fire, stir-fry until the flavor of the minced green onions and Sichuan peppercorns completely overflowed before.
Then thickened with a little starch water, until owed a thin layer of paste, you can start the pan on the plate, a colorful and flavorful fried green onions and peppers on the chicken on the table, not to feast up.
Original: Fruit and Vegetable Encyclopedia