Chicken temperature, meat tender and flavorful, but also has the effect of nourishing gas and blood, nourishing yin and yang, there are a variety of practices, not only can be used for hot stir-fry, soup, but also suitable for cold food cold, don't have a flavor, a lot of children love to eat fried chicken wings, crispy flavor is very popular with children's favor, but it is not desirable to eat too much, this kind of high-calorie food, it is very easy to get fat, is not conducive to physical health.

Additionally in the selection of chicken, there is also a certain amount of care, fresh raw chicken color is more white and red, glossy, touch feel very smooth, and was injected with chicken, the color is more dull, a closer look may also be able to see tiny pinholes, touch is not so smooth, if it is a cooked chicken, the main look at the eyes of the chicken, if it is a healthy chicken, the eyes show half-open and half-closed status, while the eyes of sick and dead chickens are half-open and half-closed. and the sick and dead chicken eyes are completely closed, cooking is complete, cut the color of the chicken is not the same, white is a healthy chicken, the red will have to be careful, it may be a sick chicken, dead without blood, flesh and blood will only show red.

After picking a healthy chicken, we will learn how to make a Sichuan flavorful spicy dry pot chicken, this dish learned, used to entertain friends and family, New Year's Eve is the most visible presence on the table!

Spicy dry pot chicken

1. First, we deal with the ingredients, fat chicken thighs two, chopped into small pieces, chicken thighs chopped small points cooked fast, but also easy to taste, chopped up in a pot.

2. a section of white onion, cut into horseshoe slices, a few garlic slices cut into garlic slices, a small piece of ginger cut into ginger slices, grab a small piece of dried chili, green pepper 5 grams, and onion, ginger and garlic together.

3. half of the onion cut into onion slices, scattered with hands, pad in the bottom of the dry pan, dripping a little vegetable oil, so as not to light the fire after the bottom of the paste.

4. two small onions, cut into scallions, a piece of red pepper, diagonal knife cut into red pepper flakes, half of the green pepper, cut into slices of green pepper, are used to match the color.

5. After all the ingredients are ready, we will clean the chicken thigh block, wash off the chicken thigh block above the blood, dry water add salt 2 grams, pepper 1 gram, pepper 0.5 grams, 0.5 grams of chicken powder, 5 grams of cooking wine, drizzle a little bit of fresh pumping, with a hand grip, after the marinade for 20 minutes to give the chicken pieces to taste.

6. 20 minutes later we put the chicken pieces fried, the pot of boiling oil, oil temperature 5 into the heat, pour into the marinated chicken pieces, with a small fire frying, the oil temperature can not be too high, the chicken pieces deep-fried to both sides of the golden brown, pour out the chicken pieces of oil control.

7. pot and then burn oil, oil is hot, pour onions, ginger, garlic and red pepper sautéed, pour into the bean paste 5 grams, 2 grams of spicy sauce, fried red oil, pour into the chicken pieces Quickly stir-fry for 1 minute, add a bit of raw pumping to improve the freshness.

8. Pour in sliced green onions and green and red pepper slices quickly stir fry, sprinkle a little white sesame seeds, add 1 gram of chicken powder, 2 grams of salt, stir frying the seasoning, drizzle a little bit of oil to brighten up the color, start the pot, poured into the bottom of the onion pads of the dry pan, you can serve on the table to eat.