The practice of spicy chicken in Guoluoshan, the practice of spicy chicken in Guoba

Ingredients: Chicken one pound (more people).

50-60g of dried chili peppers (reduce the amount if you are afraid of spicy, and choose Erjingtiao for varieties that are afraid of spicy).

Sichuan pepper A handful (I used green rattan pepper).

Green onion to taste Ginger to taste.

Garlic to taste, star anise to taste.

Bay leaves: Appropriate amount.

Celery A small sprig.

Cooking wine to taste.

Sugar to taste Salt to taste.

Five-spice powder to taste.

Soy sauce to taste.

Vegetable water in a small bowl, optional.

White sesame seeds Appropriate amount, can not be added.

Preparation of spicy chicken.

Wash the chicken and chop into small pieces.

Marinate with cooking wine, five-spice powder, salt, green onion and ginger for more than 20 minutes (the amount of salt in this step can be put according to the amount of stir-frying).

Wash the peppers and cut off.

Strain out the pepper seeds (a coarse-perforated basket made of thin strips of stainless steel is the most convenient way to strain the pepper seeds, I haven't bought them yet).

Spare. Heat the peanut oil.

Stupid way, try a chicken nugget.

When you fry it, you can pour it all in.

After pouring it in, set the shape, turn to medium-low heat to completely fry the chicken pieces thoroughly, and remove them after the color turns from white to yellow.

Heat the oil again and fry it twice, the heat can be a little bigger, forcing out the excess fat and making the surface more golden.

Fry until golden brown and fragrant, then remove and drain the oil for later use.

Put the bottom oil in the pan and fry the peppercorns and ginger slices over low heat.

Add green onions, garlic, star anise and bay leaves and continue to fry together (my family loves hemp, and the peppercorns are not strained again).

Add the cayenne peppers. Stir-fry evenly, and the aroma of a strong restaurant will continue to waft out.

Add the fried chicken pieces and continue stir-frying.

Add very little sugar and salt.

Cooking wine (I ordered baijiu directly) and five-spice powder; If you want to make the chicken chewy, you can also add a little vegetable water.

Finally, add the celery segments.

Stir-fry until broken, sprinkle with white sesame seeds to garnish, and gorgeously open the chili pepper to find the spicy chicken is complete.

Tips: 1. Sichuan spices are really important for Sichuan cuisine, which is the deep experience of coming to Rong for more than half a year.

2. Different varieties of peppers, spiciness and aroma are also different, I prefer Erjingtiao, the spiciness, but the fragrance is strong, put a lot, very red, but not necessarily spicy, just feel inexplicable fragrant, enough flavor. However, Sichuan people like to refer to all varieties of chili peppers as sea peppers, and the dried chili peppers in the community market are mainly sold millet spicy, and it is a little difficult to buy a specific variety of chili peppers sometimes due to language barriers;

3. When making this dish, I washed and drained the peppercorns, so I slightly extended the time for stir-frying the wet spices;

4. Some practices will add a little broth or vegetable water in the later stage to make the fried chicken slightly softer, and at the same time comprehensively alleviate the taste.

5. Put enough salt when marinating chicken, and don't increase the saltiness too much when stir-frying in the later stage, just put a little less;

6. In the process of frying chicken, you should pay attention to one point, the size of the chicken pieces should be as uniform as possible, and the depth of the oil should be the best, and the non-stick pan is better. I still have less oil in this, a small stainless steel pot, more meat, less oil, and a little sticky halfway.

Ingredients: chicken thighs (580 grams), pot rice (85 grams).

Excipients: dried chili pepper (25g), pepper (a little), garlic (20g), light soy sauce (1 tablespoon), ginger (10g), salt (a little), Sichuan pepper (5g), dark soy sauce (1 teaspoon).

1.Prepare your ingredients.

2.Cut the chicken thighs into cubes, add 2 tablespoons of cooking wine, a pinch of white pepper and a pinch of salt.

3.Stir well and marinate for 20 minutes.

4.Heat the pot, pour in an appropriate amount of cooking oil, pour it into the pot, fry until golden brown and remove it.

5.Then pour in the chicken pieces and fry them until golden brown and remove them.

6.In another pot, pour in dried chilies, garlic, Sichuan peppercorns, and peppercorns, and stir-fry until fragrant.

7.Pour in the chicken pieces and stir-fry.

8.Pour into the pan and stir-fry.

9.Add spicy peanuts and green peppers and stir-fry.

10.Finally, add 1 teaspoon of dark soy sauce, 1 tablespoon of light soy sauce, a little white pepper, a little chicken essence, and a little caster sugar to taste.

The spicy chicken tutorial is here, so hurry up and learn it.

Two pieces of chicken breast with bones, chopped into small pieces, when adding cooking wine and an appropriate amount of salted half a small Nahan;

Put oil in the pot, not too much, it is estimated that it is just enough to cover the chicken, heat it to 8 minutes hot, turn the heat to the minimum, and put in the chicken;

Turn it over from time to time, and after 15 minutes, confirm that all sides of the chicken pieces are the color of roast chicken, and set aside;

Pour out the oil, the oil color is clear, and you can continue to use it

No need to wash the pot, pour in the cut celery strips, continue to use the minimum heat, add an appropriate amount of salt, dry fry the celery, and set aside after ten minutes;

Prepare a large pile of dried chilies, about twice the size of chicken, and cut or cut them into small pieces;

Put a spoonful of oil in the pot, the heat is slightly greater, stir-fry the ginger and garlic until fragrant, put in a large number of peppercorns (how much is determined by personal taste), stir-fry until fragrant, and then put in the chili pepper segments, stirring constantly;

After two minutes, add the chicken and stir;

After another three minutes, add the celery, and after another three minutes, it will officially start the pot, and it's all done!

Note that this dish is basically always on low heat, and you must not be in a hurry, as high heat will not make this taste.

The chicken bones are crispy ......It's so delicious, it's very similar to the authentic Oh haha Including the portion is also very similar, looking at a lot of it, there are not a few pieces of chicken. It's much better than many non-Sichuan restaurants

Try it when you have time.

Teach you how to make spicy and delicious spicy chicken.

A few simple steps will teach you how to make delicious and authentic spicy chicken.

How to cook spicy chicken? Clean the chicken and cut it into pieces, add green onion and ginger and remove it from the water, add oil to the pan and add spicy sauce, and stir-fry the red pepper chicken evenly.

The chicken must be cut into small pieces that are conducive to frying.

How do you make spicy chicken delicious? First blanch the chicken pieces to remove the smell, then add the base to the pot, stir-fry until fragrant, then add the chicken pieces, then pour in the potatoes, and stir-fry evenly.

Chongqing Geyue Mountain spicy chicken.

Ingredients: 1 whole chicken or 1 box of chicken thighs, Sichuan pepper and dried chili pepper (1:4), green onion, cooked sesame seeds, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic, sugar.

Ingredients: Chicken thighs, horse's ear onions, dried chili peppers, Sichuan peppercorns, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine, salad oil.

Production procedure: 1. Wash the chicken thighs and change them into dices, put them in a bowl and taste them with salt and cooking wine, and fry them slightly.

Chongqing spicy chicken 2, put the pot on the fire, when the bottom is burned until it is 70% hot, pour in the diced chicken and cook it, decant it and set aside.

3. Leave the bottom oil in the pot until hot, fry the dried chili peppers until brown-red, fry the peppercorns until fragrant, pour in the chicken thighs, cook in the cooking wine, add salt, monosodium glutamate, pepper, sugar, vinegar, cook in the fresh soup and fry until the chicken is soft. When the juice is dry, the shallots under the horse's ears are evenly dusted and ready to cook.

Operational Essentials: 1Chili peppers and peppercorns can be added to your taste, but in order to reflect the characteristics of the dish in its original flavor, it is best to make the finished product so that the chili peppers cover the chicken completely, rather than a few chili peppers and peppercorns scattered in the chicken nuggets.

2.If you add salt when frying chicken, the salt flavor will not enter the chicken, because the shell of the chicken has been fried dry, and the texture is relatively tight, and the 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 will not be fried dry for a long time, even if it waits for half a day to fry dry, then it is really dry, a ball of dead meat, it is difficult to eat, and there is no taste at all. So the fire must be big, the outside is crispy, and the inside is relatively tender.

Nutritional characteristics: Chicken is rich in protein, fat, iron, phosphorus, calcium, riboflavin, niacin, etc. It can nourish qi and blood, nourish essence and fill the marrow, and has strong nourishment, and at the same time, the fat in chicken contains more unsaturated fatty acids, which is an ideal high-protein food for elderly patients with cardiovascular diseases.

1.Prepare all the ingredients, wash the dried chili peppers with clean water and let them dry.

2.Use scissors to cut the dried chili peppers into sections.

3.Chicken thighs are cut off with a knife.

4.Add the chicken thighs to an appropriate amount of pepper and cooking wine, grasp and marinate for half an hour.

5.Add an appropriate amount of cornstarch and grasp well.

6.When the oil temperature in the oil pan is 60% hot, pour in the chicken pieces and fry the surface to shrink, remove and control the dry oil.

7.Take a small bowl and pour in the light soy sauce.

8.Add a spoonful of fermented bean curd juice.

9.Add an appropriate amount of boiled water and stir well.

10.Add salt to taste and stir until the salt melts.

11.Boil the oil in the pan until it is 80% hot, pour in the chicken pieces and fry them again, and remove them until the surface is golden brown.

12.Leave some base oil in the pan, pour in the dried chili peppers and sharp chili peppers and stir-fry until fragrant.

13.Pour in the chicken pieces and stir-fry.

14.Add green onions, ginger and garlic and stir-fry.

15.Pour in the sauce you just made.

16.Remove from heat and add MSG.

17.Serve on a plate and enjoy, just right with a bowl of rice.