Food preparation

One tender chicken (about 500g), 3g of pepper, 0g of shallot10g, 0g of ginger onion10g, 0g of cooking wine10g, 2g of salt, 0g of soy sauce10g of sesame oil, and 0g of monosodium glutamate.

Production steps

1, remove the head of tender chicken, wash the neck, wings and claws, and then put them in a boiling soup pot to cook with ginger, onion and cooking wine.

2. Pick it up and soak it in cold boiled water, then take it out and dry it.

3, remove the chicken bones and replace them with pieces (or strips. Wire, block), put in the board.

4. Remove black seeds from peppers, wash shallots and cut into flowers. After mixing, add a little salt and chop them into fine powder. Put it in a small bowl, add soy sauce, salt, sesame oil, monosodium glutamate and cold soup, mix well into pepper juice and pour it on the chicken slices.

Exercise 2

Food preparation

Rooster 1 only1250g onion leaves 75g monosodium glutamate 2g Sichuan salt 3g red pepper 40g chicken soup 50g soy sauce 30g sesame oil 25g.

Production steps

1. Select white tender chicken, put it in a soup pot, cook it until it is just cooked, take it out, put it in cold boiled water, take it out and drain it.

2. Take chicken leg meat and chicken breast meat, cut them into pieces with a length of 4cm and a width of1.5cm, and put them into the triple water or wind model according to the knife edge.

3. Seed the raw pepper, mix it with fresh onion leaves and Sichuan salt to make a very fine "chopped green onion pepper", put it in a bowl (pour it with hot oil), add soy sauce, monosodium glutamate, sesame oil and chicken soup to make a pepper-flavored juice, and pour it on the chicken slices. [ 1]

Exercise 3

Food preparation

1 boneless chicken leg steak, 1/2 bowls of white powder, 1 teaspoon of Chili sauce, 1/2 teaspoons of minced garlic, 1/2 teaspoons of pepper, 2 teaspoons of white vinegar, 2 teaspoons of black vinegar, 1 tablespoon of sugar, 6544.

Production steps

1. Cut off the excess fat of the chicken leg steak, add all the marinade and mix well, let it stand for about 30 minutes, then take it out and coat it with white powder.

2. Heat the oil pan, put the chicken legs in the method of 1 and fry them on low fire for about 4 minutes, then turn to high fire for about 1 minute, scoop up and drain the oil, and cut into pieces for later use.

3. Mix all the pepper and sesame sauce evenly and pour it on the fried chicken chops in Method 2 (or sprinkle with appropriate coriander leaves for decoration).

Exercise 4

Raw materials:

Sanhuang chicken 1 bird (preferably no more than 600g), green pepper bud 20g, soy sauce 15ml, brown sugar 10g, salt 10g, white wine 30ml, water starch 30ml, onion 1 root, 5 slices of ginger.

Exercise:

1. Wash chicken, drain water, add starch, white wine and salt, mix well and marinate for half an hour. At the same time, wash the pepper buds and cut the onion into small pieces for later use.

2. The wok does not need to be oiled. When it is slightly hot, add the marinated chicken and stir-fry until the water is dry and the chicken begins to turn white.

3. After the chicken is dried, add soy sauce and brown sugar. At this time, turn to low heat and fry until the chicken is colored. At the same time, add dried pepper and half the amount of pepper buds.

4. Add pepper, ginger and garlic in turn, and continue to stir-fry for fragrance, and then add less than half of the water of the chicken.

At this time, you can directly cover the wok for stewing, or you can pour the chicken and soup into the soup pot for stewing. Simmer the soup on low heat for 20 minutes before adding the remaining onions. When the chicken is cooked, add the remaining half of pepper buds, mix well and take out the pot.