Recipe 1 for delicious Sichuan peppercorn powder: diced Sichuan peppercorns

Ingredients

Main ingredients: One open-mouthed young chicken (about 500g). 10 grams of dried chili pepper, 3 grams of pepper, 20 grams of cooking wine, 15 grams of soy sauce, 3 grams of salt, 500 grams of vegetable oil, 10 grams of sugar, 10 grams of green onions, 10 grams of ginger, 1 gram of MSG, 5 grams of sesame oil, and 150 grams of fresh soup.

Features of Sichuan Pepper Chicken: golden red in color, spicy and slightly sweet, delicious and delicious.

Method

After washing the chicken, remove the bones. Chop into dices about 2 cm square, add cooking wine, soy sauce, salt, scallion sections, and ginger slices, mix well, and marinate for flavor (about 30 minutes). Wipe the dried chili peppers, remove the stems and seeds, and cut into sections about 2 cm long. Put the pot on high heat, heat the vegetable oil (about 180-200℃), remove the green onion and ginger from the diced chicken, decant the juice, deep-fry until just cooked (the diced chicken is slightly yellow), take it out and drain Oil. Add another 100 grams of vegan oil to the wok. After heating, add dried chili knots and Sichuan peppercorns and stir-fry until fragrant. When the chili peppers turn brown, pour in diced chicken.) Cook soy sauce, sugar, cooking wine and a little clear soup, and reduce the juice over medium heat. When the dry oil is collected, add monosodium glutamate and sesame oil, mix well and serve. If it is to be eaten hot, put it on the plate directly; if it is to be eaten cold, put it on a plate and let it cool, then put the peppers on the bottom and the diced chicken on top.

The second way to make delicious Sichuan pepper powder: Sichuan pepper chicken

Ingredients

Half three-yellow chicken, 30 grams of green Sichuan peppercorns, 3 green onions, 5 slices of ginger, raw 30ml smoked chicken, 8g brown sugar, 10 cloves garlic, 10g salt, 15ml white wine

Method

1. Wash the chicken, sprinkle it with salt and rub it once or twice with your hands, then Rinse well with clean water. Cut into small pieces and separate the excess fat in advance;

2. Do not put oil in the wok, add chicken oil and heat over low heat to stir out the excess fat;

3. Discard the remaining oil residue, use the chicken oil in the pot to sauté the garlic, stir-fry until the garlic begins to turn golden brown, add the cut chicken, and continue to stir-fry until the chicken turns white;

4. After the chicken changes color, pour in white wine and stir-fry evenly, add onion, ginger, and brown sugar and mix well;

5. Pour in light soy sauce, turn to medium-high heat and stir-fry the chicken until brown, then add Stir-fry the green Sichuan peppercorns and Sichuan peppercorn leaves evenly;

6. After the Sichuan peppercorns become fragrant, add boiling water to cover the surface of the chicken, cover and simmer over medium heat until the water dries up and the chicken is mature.