Main ingredient: chicken thighs, horse ears green onions, dried chili pepper knots, peppercorns, salt, pepper, MSG, sugar, vinegar, cooking wine, salad oil, each in appropriate quantities.
Procedure:
1, the chicken thighs cleaned and changed into a ding into a bowl with salt, cooking wine code taste, micro-frying molding.
Chongqing Spicy Chicken 2, the pot on the fire, under the same burned to seventy percent of the heat, poured into the chicken diced slip cooked, decanted for use.
3, the pot to stay in the bottom oil to hot, under the dry chili pepper fried to brown-red, under the pepper fried incense, pour into the chicken legs, cooking wine, bumps evenly add salt, monosodium glutamate, pepper, sugar, vinegar, cooking soup fried chicken ding back to soft. Juice dry, under the horse ear onion bumps evenly into the pot.
Operating points: 1. chili and pepper can be added to their own tastes, but in order to reflect the original flavor of this dish's characteristics, the finished product is the best chili pepper can be all the chicken cover, rather than chicken pieces sporadic appearance of a few chili peppers and peppers. 2. fried chicken to the chicken to the chicken, the chicken is not a good idea, but it is not a good idea. 2. salt the chicken before frying, must be sprinkled enough, if the chicken when adding salt, salt flavor can not enter the chicken, because the chicken shell has been fried dry, the texture is more compact, salt can only adhere to the surface of the chicken, affecting the taste. 3. the oil used to fry the chicken must be very hot, otherwise the chicken goes down for a long time the appearance will not be fried dry, even if you wait for half a day to fry dry, then it is really dry, a ball of dead meat, it is very difficult to eat, no taste to speak of. So the fire must be big, outside the fried crisp, inside is relatively tender.
Nutritional characteristics:
Chicken is rich in protein, fat, and iron, phosphorus, calcium, riboflavin, niacin and so on. It can replenish qi and blood, nourish essence and fill the marrow, nourishing strong, while the fat in chicken contains more unsaturated fatty acids, which is the ideal high-protein food for elderly patients with cardiovascular disease.