The home cooked method of Sichuan pepper chicken, the authentic method and ingredients of Sichuan pe

Ingredients: baby rooster, dried Sichuan pepper, fresh green peppercorns, dried chili, green onions, ginger slices, garlic, peanut oil, salt, green and red peppers, 50 grams of sweet noodle sauce, 30 grams of oyster sauce, 10 grams of soy sauce.

1.The little rooster is slaughtered and washed to control the dry blood water, and then chopped for later use, the fresh chicken blood and chicken kidneys should be kept for later use, the green onion is cut into small pieces, the ginger is sliced, the green and red peppers are cut into cubes, the garlic grains are peeled and crushed, and the dried peppers are soaked in water and cut into sections for later use.

2.Add oil to the pot and heat it first, first add the ginger slices and stir-fry until fragrant, then add the green onion segments in turn, the dried peppercorns and the soft dried chili pepper segments soaked in warm water and stir-fry until fragrant, and the wet dried chili peppers are very fragrant and do not stick to the pot; Then add the chicken pieces directly, 50 grams of sweet noodle sauce, 30 grams of oyster sauce and 10 grams of soy sauce and stir-fry to color.

3.When the chicken is fried and slightly dry, add the stock, if there is no stock, you can add the soup treasure or boiled water, remember that it must be boiled; When the chicken feet are simmered until the skin breaks, add salt to taste.

4.The following is the most critical step of this dish, "return to the pot", after the chicken is simmered on high heat for about 20 minutes, the chicken pieces are removed, the green onion and ginger are not used, and then the soup is put in another pot; Add a small amount of peanut oil to another pot, add green onions, ginger and fresh green peppercorns and stir-fry until fragrant, add chicken pieces and stir-fry over high heat, then pour in the soup, chicken blood and chicken kidneys, add green and red peppers and garlic granules and stir-fry evenly after the heat is thickened.

1.It is best to use fresh rooster to make the ingredients, and if it is a frozen chicken, it is best to blanch it in advance to remove blood foam and fishy smell.

2.The most unique way to do this dish is to return the chicken pieces to the pan and stir-fry, so that the chicken pieces are more fragrant, and the whole process should be kept on high heat and stir-fried. Please refer to the steps above for details.

3.If you want to make pepper chicken spicy and delicious, you have to make the ingredients ruthless, such as dried chili, ginger, garlic and peppercorns.

4.When adding water or broth, be sure to add boiling, adding cold water will cause the chicken to become untender; When the chicken feet are boiled until the skin is broken, add salt to taste immediately, otherwise the chicken is easy to get old.

5.The first time you stir-fry, you add dried peppercorns, and the second time you go back to the pot, you add fresh green peppercorns.

Sichuan pepper chicken. Sichuan pepper chicken is a traditional famous dish in Sichuan Province and belongs to Sichuan cuisine. This dish is simple to make, and it also has the effects of bruising and fracture conditioning, blood circulation and blood stasis conditioning and hypertension conditioning.

Sichuan pepper chicken has a spicy and salty taste, and the chicken is tender, rich and fragrant, with Sichuan pepper spicy.

Chinese name. Sichuan pepper chicken.

Cuisine. Sichuan cuisine.

Recipe efficacy. Bruises and fractures, regulate blood circulation and eliminate blood stasis.

The taste of the dish. Spicy and salty.

Ingredients. Chicken (150 g) Staghorn (110 g)

Fast. Navigation.

Nutritional value of the procedure.

Menu features. Recipe name: Sichuan pepper chicken.

Cuisine: Sichuan cuisine.

Recipe efficacy: bruising and fracture conditioning, blood circulation and blood stasis conditioning, hypertension conditioning.

Taste: spicy and salty.

Sichuan pepper chicken. Ingredients: Chicken (150g) Staghorn (110g).

Seasoning: green onion (20 grams) Sichuan pepper (2 grams) Vegetable oil (50 grams) Salt (1 gram) Monosodium glutamate (4 grams) Soy sauce (4 grams) Sesame oil (2 grams) Cooking wine (10 grams) Starch powder (7 grams) [1].

Method. 1.Cut the chicken into 5 cm * 4 cm slices, add 1 gram of salt, 2 grams of monosodium glutamate, 2 grams of soy sauce, 2 grams of sesame oil, 5 grams of wine, 2 grams of corn starch and mix well; Horned cabbage picks leaves; Finely chopped green onions.

2.After the horn cabbage and chicken are fried in a hot oil pan, remove them and set aside.

3.Heat 10 grams of oil in a wok, add Sichuan pepper powder and chopped green onion and stir-fry until fragrant, add chicken and 2 grams of monosodium glutamate, 2 grams of soy sauce, 2 grams of sesame oil, and 5 grams of wine to stir-fry quickly, and finally pour corn starch and water to thicken, stir well and serve on a plate.

1.Spread the corners on the side of the plate, and garnish with tomato slices and pepper flakes.

2.This product has a frying process, and about 300 grams of vegetable oil need to be prepared.

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.

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.

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.

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 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.

Hello Jiluo, to make delicious pepper chicken, Hongfeng Kai needs to pay attention to the following points: 1Choose good materials:

Choose tender chicken, preferably boneless thighs or breasts, with fresh peppercorns and other seasonings. 2.Marinate in advance:

Cut the chicken into cubes, add salt, light soy sauce, cooking wine, ginger and garlic and other seasonings, and marinate for 30 minutes to let the chicken taste good. 3.Master the heat:

Heat the pan with cold oil, put the marinated chicken pieces into the pan, fry until golden brown on both sides, then add Sichuan pepper and other seasonings, and stir-fry evenly. 4.Add the other ingredients:

You can add vegetables or other ingredients such as onions, green peppers, etc., according to your own taste, to increase the taste and nutrition. 5.Stir-fry until cooked through:

After stir-frying evenly, cover the pot and simmer for 5-10 minutes until the chicken is cooked through and tender. 6.Serve on a plate:

Put the fried peppercorn chicken on a plate, sprinkle with chopped green onion and coriander, and enjoy. In short, if you master the combination of ingredients, heat and seasoning, you can make the peppercorn chicken with a delicious taste and an endless aftertaste<>

Sichuan pepper chicken is a Sichuan dish with Sichuan pepper as the main seasoning, and the following is the step potato Xiang Hao Su to make Sichuan pepper chicken: Ingredients: chicken thigh, Sichuan pepper, dried chili, ginger, garlic, cooking wine, light soy sauce, dark soy sauce, salt, sugar, chicken essence, starch, oil steps:

1.Cut the chicken thighs into small pieces, add coarse wine, light soy sauce, dark soy sauce, salt, sugar, chicken essence and starch and marinate for half an hour. 2.

Cut the dried chilies, peppercorns, ginger and garlic into small pieces and set aside. 3.Heat the pan with cold oil, add Sichuan pepper and dried chili pepper and stir-fry until fragrant.

4.Add ginger and garlic and stir-fry, add the marinated chicken and stir-fry until browned. 5.

Add an appropriate amount of water, bring to a boil, turn to low heat and cook for about 10 minutes. 6.Add salt, sugar and chicken essence to taste, stir-fry evenly.

7.Finally, add a small amount of starch water to thicken. Tips:

1.When cooking chicken, you can add some ginger slices and green onions to remove the fishy smell. 2.

When cooking chicken, you can add a small amount of vinegar to make the chicken more tender. 3.When cooking chicken, you can add some tofu or lead counting vegetables to increase the taste and nutrition.

4.When cooking chicken, you can add an appropriate amount of chili powder or bean paste according to your personal taste to increase the texture and taste.

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.

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