2. Then bring disposable gloves to prevent the outer packaging from polluting the gloves.
3. The order of tearing the chicken: head-neck-wings-legs. In the process of tearing, the bones are removed, and the chicken is torn into pieces, then the chicken breast. Pay attention to the integrity of the chicken breast. All the ingredients are in the chicken breast. The chicken breast is like a container full of ingredients.
4. Disassemble the chicken breast from one side, pour the aniseed in the breast on the torn chicken, and choose the amount of aniseed according to your preference for hemp flavor.
5, one side is the removed bone, and the other side is the chicken. The bones are put in the outer packaging bag, which is very clean.
6. Stir the chicken and aniseed evenly, fold the four corners of the oil paper in half, let stand for 60 seconds and serve.
Pepper chicken is a Sichuan dish, the main ingredient is boiled chicken, and the main cooking technique is cooking. The finished product is mellow and salty, soft and refreshing, and delicious.
On September 18, 20 10, the first "Chinese Cuisine" activity held in Zhengzhou, Henan Province and the large-scale national provincial and regional classic dishes and banquets were on the list.
Characteristics of vegetable production
China's food culture has a long history, and there are more than 100 kinds of delicacies cooked with chicken. Pepper chicken is one of the representatives of Sichuan cuisine. According to local conditions, boiled, soaked, blown and torn. Chicken breast, chicken back and chicken leg are mixed with homemade Chili juice. It tastes bone-free and slag-free, full of flavor and tastes very good.
The above content comes from Baidu Encyclopedia-Pepper Chicken