Production technology: chicken that is easy to make. Three steps: cooked chicken, soaked in ice water and seasoned. It looks very simple. It really takes only 20 minutes to eat fresh and delicious chicken mouth ~ Boil water in the pot, add chicken wings, ginger and onions, boil to medium heat, and continue cooking for more than 10 minute. Stop heating, soak for another 5 minutes, take out and soak in the prepared ice water for 5 minutes. Cut into small pieces.
When seasoning, garlic, ginger juice, soy sauce, light soy sauce, vinegar, sugar, Chili oil, cooked sesame seeds, peanuts, chopped green onion, Sichuan pepper oil and sesame oil are mixed together, stirred evenly and sprinkled on chicken. After the chicken is cooked in medium heat, soak it for a few minutes, which is the key to the tenderness of the chicken. Then soak it in ice water, which is the key to chicken tenderness. Therefore, you can't do anything without them. After the chicken was cut into pieces, the chicken bones were still bloody, but the chicken was overcooked. Please help yourself. Of course, you don't like blood on bones.
Add a little oil to the pot, stir-fry leek, garlic and pepper, then take out the unnecessary material residue, then heat the oil to 70 degrees, pour in Chili powder and stir well, then add garlic, light soy sauce, rice vinegar, salt, sugar, sesame oil, pepper powder and chicken soup and stir well, pour in chicken, let it cool, sprinkle with peanuts and coriander. Wash and cut Sanhuang chicken into small pieces, add onion slices, ginger slices and salt, and marinate for 30 minutes. Add Sichuan pepper, onion and ginger, then take out Sichuan pepper, onion and ginger slices. Heat the oil again and pour it into a bowl filled with Malay sauce. Stir well. Add water to the pot and bring it to a boil. Add chicken, onion and ginger and bring to a boil. Remove from the fire and stew for 10 minutes. After serving, pour in the red sauce and sprinkle with chopped green onion and peanuts.