What kind of peppercorns are used in Sichuan pepper chicken? The authentic practice of Sichuan peppe

Sichuan pepper chicken should use 3 kinds of pepper and 2 kinds of sharp pepper.

Tieshanping pepper chicken reference standard.

Dishes and preparation procedures.

Running pheasants are selected from young roosters, slaughtered and bloodletted clean, soaked in 80 water, and cleaned.

Disembowel from the tail, chop off the head and feet, and remove the backbone. Chop the chicken into centimeter-sized cubes with bones in and set aside.

Add salt and Huadiao wine.

Mix well with green onion and ginger slices, marinate to taste. Add the cornstarch and add 50 grams of vegetable oil and mix well.

Heat the oil in the pan and boil until it is 7 hot, remove the green onion and ginger from the diced chicken, drain the juice and put it in the pot. Stir-fry until the chicken shrinks and changes color, then drain well.

Pour the mixed oil into the hot pan again, add the ginger and garlic, and dry green and red.

Sichuan pepper, fresh pepper, green and red fresh chili pepper stir-fry to bring out the fragrance, pour in the diced chicken, add the rest of the seasoning, stir-fry to taste, and then put on the plate. Cartography Yue smiled.

Tieshanping pepper chicken is a special delicacy in the Tieshanping area. The chicken is permeated with a strong aroma of Sichuan peppercorns, fresh and spicy, and full of chewiness.

A chicken needs to use about half a catty of peppercorns. "Sichuan pepper chicken was first popular at Guojiatuo Wharf. At that time, Sichuan pepper chicken was characterized by "earthy, coarse and new", with a strong taste and spicy taste, and it was a favorite "Jianghu dish" of dock workers.

In 2000, Jianghu "pepper chicken" began to be promoted in a large area from Guojiatuo Wharf and extended to the entire Tieshanping Mountain Range.

There are three different types of peppercorns.

Sichuan pepper chicken is made of fresh chili peppers. He Changjun said that Tieshanping pepper chicken uses the spicy and fragrant and slightly sweet characteristics of fresh pepper itself to make the pepper chicken taste fragrant and spicy.

At the same time, Sichuan pepper chicken also has the characteristics of rich aftertaste and mellow aftertaste. "The peppercorns used are very particular. "The main use is fresh green peppercorns in season.

But if you want to make a delicious Tieshanping pepper chicken, it's not enough to use only one peppercorn.

There are three kinds of peppercorns used to make Tieshanping pepper chicken: Jinyang, Yunnan.

Dried green peppercorns, Sichuan Maowen big red robe.

Dried peppercorns, Chongqing Jiangjin surrounded mountains.

Fresh peppers. There is a clear standard for the amount of each peppercorn, and you can't put more, let alone less. "If you put too much, it will be bitter, and if you put it less, it will not be pepper chicken.

Li Chengfeng, a chef who has been making Tieshanping pepper chicken for more than 10 years, said that although green peppercorns are fragrant, they lack hemp flavor, so they need dried peppercorns to increase the hemp flavor.

Tieshanping pepper chicken reference standard material.

Main and auxiliary materials: 1000g of farmhouse running mountain boy, 150g of red pepper, 350g of green pepper, 20g of Yunnan Jinyang dried green pepper, 5g of Sichuan Maowen Dahongpao dried pepper, 75g of Chongqing Jiangjin Simianshan pepper.

Seasoning: 7g refined salt, 25g green onion, 25g ginger slices, 15g ginger rice, 15g garlic rice, 60g Shaoxing Huadiao wine, 15g compound soy sauce, 15g chicken powder, mash.

15g, white sugar.

1g, monosodium glutamate.

15g, 25g cornstarch, 350g mixed oil, 5g sesame oil, 1000g vegetable oil (consume 100g).

Personally, I think it's better to bring seeds, just like chili peppers, and scallops are generally more spicy.

Green pepper, Zanthoxylum bungeanum is a small deciduous tree with a height of 3-7 meters, the thorns on the stem often fall early, the branches have short thorns, the base of the thorns on the twigs is broad and flat and straight in the shape of a long triangle, the branches are pubescent and pubescent, the fruit is purple-red, the diameter of a single fruit petal is 4-5 mm, scattered slightly raised oil spots, the tip has a very short mango tip or no, the seeds are long mm, the flowering period is in April-May, the fruiting period is in August-September or October, the leaf dorsal stem often has reddish-brown markings, and the midrib is slightly depressed on the leaf surface.

Ingredients: 300g chicken breast, appropriate amount of green pepper, appropriate amount of ginger, appropriate amount of chili pepper, appropriate amount of garlic 1, shredded ginger, shredded chili pepper, washed green pepper, diced garlic. As shown in the figure below:

2. Stir-fry ginger, chili, green pepper and garlic. As shown in the figure below:

3. Add the chicken and stir-fry, after the chicken changes color, add salt to taste.

4. Remove from the pot. As shown in the figure below:

Millet pepper, coriander, ginger, garlic, peppercorns are set aside Pepper noodles, hot sesame oil is poured on and stir-fried to ask me what I said is to make the chicken golden brown and salt the appearance of the chicken.

Okay, wait a minute.

Question: What about whole chicken processing?

There are a lot of pepper chickens in the food street. Sichuan peppercorn chicken is marinated in advance and then colored with soy sauce. Finally, when cooking, add a lot of dried peppercorns, as well as green peppercorns, and put another layer of green peppercorns on top after cooking, and then blanch them with hot oil.

The pepper chicken we have here is boiled, and then mixed with water with peppercorns, which are eaten by Chongqing people, and the taste is particularly numb. Because the peppercorns will be placed in the belly of the chicken, and then the dried peppercorns are also put in when pickling. Finally, when the peppercorns are stir-fried, green peppercorns are added.

After adding water and boiling it, the spicy flavor of the peppercorns is all integrated into the soup. The whole taste smells burnt and spicy in the mouth.

Ask questions! Cold peppercorn chicken.

Ingredients: 1 2 yellow chickens, 100 grams of green peppercorns, 4 cloves of garlic, 2 shallots, 1 ginger Accessories: 1 2 tablespoons rapeseed oil, 2 teaspoons cooking wine, 2 teaspoons of cold soy sauce, 2 teaspoons of sesame oil, 1 teaspoon of vinegar, 1 teaspoon of chili pepper, 1 teaspoon of Sichuan pepper oil, 1 3 teaspoons of monosodium glutamate, 1 4 teaspoons of sugar.

1. Slaughter the processed half of the three yellow chickens, pot under cold water, and put cooking wine, ginger and green onions;

2. Bring the water to a boil over high heat;

3. Beat off the foam;

4. Cover, reduce the heat and cook for 15 minutes;

5. Cut off the heat and simmer for about 10 minutes;

6. Take it out and let it cool.

7. Mix with ginger, garlic, sugar, monosodium glutamate, cold soy sauce, vinegar, oil chili pepper, pepper oil, sesame oil and rapeseed oil.

8. Remove a piece of chicken nugget appropriately;

9. slaughtering into long strips;

10. Put it on a plate;

11. Pour the juice over the chicken pieces;

12. Place the green peppercorns that have been made of pepper oil evenly on top of the chicken pieces;

13. Boil the oil in another pot until it smokes, and pour it on the green peppercorns to stimulate the fragrance.

14. a finished product drawing.

Ingredients: 1 local chicken, 80 grams of fresh pepper.

Excipients: 1/2 green onion, 8 large slices of ginger, 1 head of garlic, 3 star anise, 5 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of aged vinegar, 15 sesame peppers.

1. First blanch the local chicken and add green onion and ginger to simmer for 2 hours.

2. Simmer until the chicken is eight ripe, remove and chop into pieces.

3. Heat the pot and pour in the oil, add the ginger slices and star anise, and stir-fry over low heat until the ginger slices turn brown.

4. Add fresh Sichuan pepper and stir-fry until it changes color.

5. Add the green onion and garlic and stir-fry until the green onion and garlic turn brown.

6. Pour in 5 tablespoons of light soy sauce and 1 tablespoon of oyster sauce and stir-fry until the aroma of soy sauce comes out.

7. Pour in the chicken pieces, adjust to medium heat, cook 1 tablespoon of aged vinegar along the edge of the pot, and start to stir-fry until the chicken pieces are evenly colored and coated with sauce.

8. Add the chicken broth, level with the chicken.

9. Simmer until only a small amount of soup remains, add an appropriate amount of salt and stir-fry evenly.

10. The finished product is as follows.

Spicy peppercorn chicken.

Ingredients: Ingredients: chicken, pumpkin, lettuce, chili pepper, Sichuan pepper.

Excipients: Green onions, ginger, old gan ma, black bean sauce, spicy.

Ingredients: 1 yellow chicken, 200 grams of pumpkin, 1 green bamboo shoot, 100 grams of fresh peppers, 10 dried red peppers, 5 green onions, 5 slices of ginger.

Seasoning: 4 tablespoons (60 grams) of Lao Gan Ma tempeh hot sauce, 1 teaspoon (5 grams) of sugar, 1 teaspoon (5 grams) of salt, 500ml of boiling water

Method: 1) After washing the fresh peppers, soak them in water for 30 minutes, then pour off the water, then pour in water and soak for another 30 minutes.

2) After the internal organs of the three yellow chickens are removed, they are washed, cut into small pieces, and drained. Peel the pumpkin and cut it into small pieces. Peel the green bamboo shoots and write them into small pieces. Cut the green onion into sections. Ginger slices.

3) Pour oil into the pot, when it is hot to 7, add green onion and ginger and stir-fry until fragrant, pour in the chicken pieces and stir-fry with a spatula, after about 5 minutes, add fresh peppers and dried red peppers and continue to stir-fry for 2 minutes.

4) Pour in Lao Gan Ma tempeh hot sauce, sugar and salt, stir well, pour in boiling water (water is level with ingredients), cook for 5 minutes, pour in pumpkin pieces and green bamboo shoots, stir well, continue to cook for 5 minutes, and wait until the soup is slightly dry.

Flower peppers are sold in Beijing Xinyuanli Market, but in a large bag, the unused fresh peppers can be placed in a sealed bag and stored in the refrigerator.

The flower pepper is very numb, it is recommended to soak it in water repeatedly and rinse it several times before use. Or reduce the amount of portions used.

If there is no flower pepper, you can use dried green peppercorns instead, but the taste is not so numb, and ordinary red peppercorns do not have this numb-fragrant taste, so it is not recommended to use them.

The three-yellow chicken is very tender, and the sub-cooking time is completely cooked, so you don't have to worry. You can also use young chicken or broiler chicken to make this dish, but it is not recommended to use local chicken, which is not easy to cook and has a hard taste when cut.

If you can't eat spicy flavored cones, you can cut the amount of fresh peppers, dried red peppers, and Lao Gan Ma tempeh hot sauce in half.

This dish has a spicy, salty and fragrant taste, and it is very enjoyable to eat. Finally, use pumpkin cubes and green bamboo shoots for white rice, which is delicious. Be sure to remember to eat chicken with a cold beer. Eat, just eat boldly, don't be restricted.

The authentic method of Sichuan pepper chicken and Zheng is as follows:

Ingredients: 2 large chicken thighs, 5 green Hangzhou peppers, 5 red Hangzhou peppers, appropriate amount of Sichuan peppercorns, 1 piece of ginger, 5 cloves of garlic.

Excipients: 3 tablespoons of soy sauce, 1 tablespoon of cooking wine, a little sugar, moderate amount of salt, 1 tablespoon of oil.

1. Cut the chicken thigh into pieces, wash the blood and water, add an appropriate amount of salt, a little sugar, two spoons of soy sauce, a spoonful of oil, a spoonful of cooking wine, and five slices of ginger and marinate for ten minutes.

2. Finely chop the ginger and garlic, cut the green onion into small grains, prepare an appropriate amount of Sichuan pepper (according to personal taste), and cut the green and red Hangzhou peppers into rings respectively.

3. Put oil in the pot and bring to a boil, pour in the marinated chicken pieces and stir-fry, fry the chicken pieces until the skin is slightly dry and yellow, and put it out.

4. Leave the bottom oil in the pot and fry the green onions, ginger and garlic and peppercorns to make a fragrant fragrance, add green and red Hangzhou peppers, add a little salt, and fry the spicy fragrance.

5. Add the chicken pieces and stir-fry for one minute, pour in a spoonful of soy sauce and continue to stir-fry for 30 seconds.

The authentic pepper chicken is done, the pepper and salt are fried together, and when it is medium-cooked, all the chicken is inserted with peppercorns, so that it can be made into pepper chicken.

1.Wash and drain the chicken, cut the peppers and garlic sprouts into sections.

2.Boil the corn oil until it is 6 hot, then put in the ginger and garlic, the ingredients, and the bean paste! Stir-fry until fragrant!

3.After stir-frying the ingredients, pour in the chicken, stir-fry over high heat, and pour two small bowls of water after the surface of the chicken changes color!

4.After the water in the pot is dry, add Sichuan pepper, pepper, garlic sprouts, sugar, light soy sauce, and stir-fry for two minutes!

Ingredients: chicken thighs (2), dried chili peppers (20 pieces).

Seasoning: Ginger (1 tablespoon), Garlic (2 tablespoons), Light soy sauce (2 tablespoons), Cooking Wine (1 tablespoon), Dark soy sauce (1 2 tablespoons), Sugar (1 tablespoon), Salt (2 tablespoons), Oil (500g).

Steps: 1. Cut the chicken thighs into small pieces, a little smaller for easy flavor. Add light soy sauce, salt, sugar, cooking wine, add a little cumin, pickled pepper.

Marinate for about half an hour. 2. Ginger, garlic, sliced. 3. Fresh peppercorns, wash and dry for later use.

4. Put oil in a wok, put as much oil as possible, heat the oil into 6, add the chicken pieces, and fry. Wait for the chicken pieces to change color and filter the oil out, and repeat it several times if you like to eat fried and dried. 5. Leave the bottom oil, add dried chili, pepper, ginger and garlic, and stir-fry until fragrant.

6. Add the fried chicken pieces, add the dark soy sauce and stir-fry. 7. Drop a few drops of oil and remove from the pan.

Slaughter the chicken, boil it in boiling water for about 10 minutes until it is half cooked, and take out the domino pieces that are chopped into long centimeters and centimeters wide;

Then place the chicken pieces in the bowl one by one, the chicken skin is neatly arranged downward, and finally the chicken head and minced chicken pieces are placed;

3.Pour the sesame oil into the pot, heat it on a hot fire, fry it with peppercorns until the peppercorns are browned, and pour it into the chicken bowl with the oil;

4.In addition, mix monosodium glutamate, soy sauce, vinegar and refined salt together, pour it into the chicken nugget bowl, wash the ginger and green onion, cut them into small pieces, and put them on top of the chicken nuggets;

5.Put the chicken bowl into the steamer and steam it for about 30 minutes until the chicken is cooked through, seasoned to the bone, and then put it on the **.

Cooking tips: 1. Don't cut the chicken pieces too much;

2. Select the chickens of the year;

3. Don't leak air when steaming.

The authentic method of characteristic pepper chicken, simple and easy to learn, spicy and fragrant, the chicken is delicious, delicious and delicious.

The practice of home-cooked pepper chicken, use dried peppercorns if there is no green peppercorns, which is simple and easy to make and get started immediately.

The preparation of the fresh pepper chicken is as follows.

1. Materials. 2 chicken thighs, 50g fresh peppercorns, 20 dried chilies, 1 piece of ginger, 2 garlic, 2 spoons of light soy sauce, 1 spoonful of cooking wine, 1 2 spoons of dark soy sauce, 1 spoonful of sugar, 2 spoons of salt, 500g of oil.

Second, the practice. 1. Cut the chicken thighs into small pieces, which are easy to taste. Add light soy sauce, salt, sugar, cooking wine, and marinate for about half an hour.

2. Ginger and garlic, cut into small pieces, wash and dry fresh peppercorns for later use.

3. Put oil in a wok, heat the oil 6, add the chicken pieces, and fry. Wait for the chicken pieces to change color and drain the oil.

4. Leave the bottom oil, add dried chili, pepper, ginger and garlic, and stir-fry until fragrant.

5. Add the fried chicken nuggets, add the dark soy sauce and stir-fry. Since it is chicken thigh, it is relatively tender, so there is no need to add water to boil.

6. Stir-fry for a while, drop a few drops of oil, and remove from the pan.