What is the most authentic way to make pepper chicken? What documents do I need to prepare?

That must be to boil the chicken in clean water first, add a little salt and chicken essence, and then stuff the peppercorns into it when it is time to fry it. You need to prepare soy sauce and soy sauce.

Slaughter the rooster, remove the internal organs, and the fluff can be burned clean with a spray gun or liquefied gas gas stove flame, soak the bleeding water in clean water, remove it, control the moisture, and set aside. Stuff fresh peppercorns and dried chili peppers into the abdominal cavity of the chicken, seal it with a toothpick after plugging, and set aside. Add about 4000 grams of water to the pot, mainly to submerge the chicken embryo, and the pot should not be too big.

Put the processed spice packets into the pot, and then put in the ingredients: 150 grams of soybean paste, 150 grams of refined salt, 120 grams of fried sugar, 100 grams of oyster sauce, 50 grams of light soy sauce, 35 grams of rock sugar, 30 grams of chicken essence, 30 grams of green onions, 30 grams of southern milk, 20 grams of ginger slices, boil over high heat for about 20 minutes, put in the processed soil rooster after the spice flavor boils out, marinate for 40 minutes over medium heat, and then turn off the heat and soak for 60 minutes to taste and then get out of the pot. Spices:

10 grams of star anise, 10 grams of yellow gardenia (cracked), 5 grams of angelica, 5 grams of cinnamon, 5 grams of white cardamom, 5 grams of cumin, 5 grams of grass fruit (cracked), 2 grams of bay leaves.

Ingredients: 1 chicken thigh, 2 tablespoons of pepper, 1 green onion, 2 slices of ginger, 1 tablespoon of salt, a pinch of wine. Method:

Put the peppercorns and salt in a dry pan and stir-fry for later use. After washing the chicken thighs, pat the green onion and ginger slices with the back of a knife and rub them on the chicken with wine. Add the previously fried salt-and-pepper chicken for about 2 hours, boil in the steamer and steam for about 25 minutes, turn off the heat and simmer for 5 minutes.

Remove the peppers while they are hot, cool them slightly and cut them into plates.

Pepper sesame chicken. Ingredients: 150 grams of chicken, 110 grams of carrageenan.

Seasoning: green onion (20g), Sichuan pepper (2g), vegetable oil (50g), salt (1g), monosodium glutamate (4g), soy sauce (4g), sesame oil (2g), cooking wine (10g), oat flour (7g) [1].

1.Cut the chicken into 5cm * 4cm slices, add 1g of salt, 2g of monosodium glutamate, 2g of soy sauce, 2g of sesame oil, 5g of wine, and 2g of Zhengsheng flour and mix well; picking the leaves of vegetables; Chop the onion.

2.Fry the cabbage and chicken in a pan of hot oil, then remove and set aside.

3.Put 10 grams of oil in a frying pan and heat. After adding Sichuan pepper powder and chopped green onion and stir-frying, add 2 grams of chicken essence and monosodium glutamate, 2 grams of soy sauce, 2 grams of dregs with sesame oil, and 5 grams of wine to stir-fry quickly. Finally, pour in the cornstarch and water to thicken. Stir-fry evenly and serve on a plate.

It is good to use three yellow chickens to make pepper chicken, it is not recommended to use local chicken, it is not easy to cook, and the taste is hard.

The pepper chicken preparation is as follows:

1) Sichuan pepper chicken.

Ingredients: 1 three 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, 4 tablespoons of Lao Gan Ma tempeh hot sauce, 1 teaspoon of sugar, 1 teaspoon of salt, 500 ml of boiling water.

Steps: After washing the fresh peppers, soak them in water for 30 minutes, then pour out the water, and then pour in water and soak for another 30 minutes. After the three yellow chickens are offal and washed, cut into small pieces and drain the water.

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. 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, about 5 minutes later, add fresh peppers and dried red peppers and continue to stir-fry for 2 minutes. Pour in Lao Gan Ma tempeh hot sauce, sugar and salt, stir well, pour in boiling water (water is level with ingredients), cook on high heat for 5 minutes, then pour in pumpkin pieces and green bamboo shoots and stir well, continue to cook for 5 minutes, and wait until the soup is slightly dry.

2) Sichuan pepper chicken.

Ingredients: 500 grams of chicken, 250 grams of green peppercorns, 100 grams of green peppers, 100 grams of onions, a little ginger and garlic, a little pickled pepper, two cloves of garlic, and one star anise.

Steps: Cut the chicken into small pieces, add ginger slices, green onions, salt, and cooking wine to marinate for half an hour to taste. Pickled peppers, green peppers, onions cut into small pieces.

When the oil is hot, add the garlic, green onion, ginger, pickled pepper and star anise and stir-fry until fragrant. Add green peppercorns and sauté until fragrant. Add the chicken nuggets, a pinch of sugar, dark soy sauce to color, light soy sauce to taste.

Once the chicken is cooked, add the green peppers and onion. Stir-fry and serve.

3) Sichuan pepper chicken.

Ingredients: 1000 grams of chicken, 2 grams of monosodium glutamate, 6 grams of Sichuan pepper, 12 grams of vinegar, 15 grams of soy sauce, 5 grams of ginger, 15 grams of sesame oil, 5 grams of shallots, 5 grams of salt.

Steps: Slaughter the chicken, put it in boiling water and cook it 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 a bowl one by one, with the skin neatly laid down, and finally the chicken head and minced chicken pieces are placed.

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; In addition, mix monosodium glutamate, soy sauce, vinegar and refined salt together, and pour them into the chicken nugget bowl; Wash the ginger and green onions, cut them into small pieces, and place them on top of the chicken pieces; Put the chicken bowl into the steamer and steam it for about 30 minutes until the chicken is cooked through, seasoned into the bones, and then put it on the **.

Tips The fresh pepper is very numb, 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.

Sichuan pepper chicken is a dish, it is not recommended to use local chicken, it is not easy to cook, and the taste is hard.

The authentic preparation of Sichuan pepper chicken is as follows:Tools Ingredients: 1 local chicken, 80 grams of fresh pepper, half a green onion, 8 large slices of ginger, 1 head of garlic, 3 star anise, 5 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of aged vinegar, 15 peppers.

1. Because the free-range chicken used is not easy to cook, blanch the water first and then add green onion and ginger to stew 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 peppercorns and peppercorns and stir-fry until they change color, exuding a strong pepper fragrance.

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 vinegar along the side of the pot, and start to stir-fry until the chicken pieces are evenly colored and coated with the flavor of the 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.