The practice of pepper chicken, the authentic practice of Chongqing pepper chicken

Ingredients: chicken thighs, chicken wings, green peppercorns (green peppercorns must be used, preferably fresh green peppercorns), green millet spicy (must be used), green onions, ginger and garlic slices, two wattle green peppers.

Steps: 1. Soak green peppercorns in water for 10 minutes and then control the moisture. Cut the two jingtiao green peppers with a hob (it looks more beautiful), cut the millet into spicy segments about one centimeter long, and chop the chicken into small pieces one centimeter large.

2. Wash the chopped chicken with water, wash the blood water, and then squeeze out the water. After squeezing out the water, add a spoonful of salt, a little pepper to remove the smell, a little cooking wine, add an egg, grasp it well with your hands, and let the chicken eat the egg mixture. Add a little more starch, grasp the starch again, and marinate for 10 minutes.

3. Put wide oil in the pot, heat the oil to 60% hot, then carefully put in the chicken, fry it for more than ten seconds, gently push the chicken away with a spoon, let the chicken be heated evenly, fry for about three minutes, and take out the chicken to control the oil.

4. Heat the pot, add a little oil, then add the ginger, garlic slices, green peppercorns and stir-fry until fragrant, and then add the chicken and stir-fry quickly. Then add the millet spicy green pepper and stir-fry the millet spicy flavor and spicy flavor. After stir-frying the spicy flavor of millet, add the two green peppers and green onions, and continue to stir-fry a few times.

5. Add an appropriate amount of salt to taste, a little pepper, sugar, monosodium glutamate (add monosodium glutamate or no according to your own taste), stir-fry a few times, and finally add a few drops of aged vinegar (when frying some meat, pour a few drops of aged vinegar before coming out of the pot, not only can make the meat more delicious, but also have no vinegar flavor), quickly stir-fry a few times out of the pot and put it on a plate.

Material. Ingredients: 1000 grams of white chicken (1 piece).

Excipients: 150 grams of green peppers, 5 grams of bright red peppers, 50 grams of fresh peppers, 10 grams of dry starch, 130 grams of edible vegetable oil.

Seasoning: 25 grams of green onions, 25 grams of ginger, 10 grams of garlic, 20 grams of soy sauce, 5 grams of sesame oil, 5 grams of monosodium glutamate, 15 grams of cooking wine, 5 grams of salt, 15 grams of sugar, 25 grams of shallots, 20 grams of Sichuan pepper oil, 2 grams of five-spice powder.

Method. 1. Knife work: slaughter the chicken into 1 cm square dices, wash the green pepper and Chaotian pepper and cut into long centimeter knots, cut ginger and garlic into nail slices, cut green onions into horse ear shapes, and cut shallots into chopped green onions.

2. Code flavor: Chicken is flavored with soy sauce, cooking wine, five-spice powder, and salt, and then put in dry starch starch.

3. Heating treatment: put the pot on the fire, add 80 grams of edible vegetable oil and burn to 180, add the diced chicken and fry until it is broken. Reset the net pot on the fire, add 50 grams of edible vegetable oil and burn to 150, fry the sharp pepper, Chaotian pepper, flower pepper, ginger and garlic slices to make the fragrance, and then put in the diced chicken to continue stir-frying, add sugar, soy sauce, pepper oil, monosodium glutamate and stir-fry to seasoning, fry the green onion section until fragrant, sprinkle in the green onion and put it into a disc with a diameter of 30 cm.

The authentic recipe of Chongqing pepper chicken is as follows:

Tools Raw materials.

1000 grams of chicken, 350 grams of chili pepper, 2 teaspoons of salt, 8 grams of Sichuan pepper, 2 green onions, 1 lump of ginger, 1 head of garlic, 2 grams of five-spice powder, 3 grams of corn starch, 1 tablespoon of cooking wine.

1. Add cooking wine, five-spice powder and salt to the chicken and mix well for 10 minutes to taste.

2. Heat the chicken in a pot and fry until the chicken is dry and fragrant.

3. Leave a small amount of oil in the pot and add green onions, ginger and garlic.

4. After the pepper is stir-fried until fragrant, add the chicken and fry until the pepper changes color.

5. Chongqing pepper chicken finished picture.

Ingredients: a chicken thigh, an onion, 200 grams of sharp peppers, an appropriate amount of green onions, ginger and garlic, a handful of dried peppercorns, a spoonful of spicy bean paste, a small spoon of sugar, and a small spoon of light soy sauce.

1. Cut the chicken thighs into small cubes, and cut the onions, peppers and other ingredients into your favorite shapes;

2. After putting oil in the pot, add green onions, ginger, garlic, dried peppercorns, dried chili peppers, stir-fry until fragrant, pour in spicy bean paste, then put chicken thighs and stir-fry, add onions and peppers, and release soy sauce and sugar to taste.

Chop the peppers, put them in a bowl, beat the eggs into the bowl where the peppers are made, add a pinch of salt, stir the eggs and peppers well with chopsticks, and set aside.

Heat the pot and then pour in the cooking oil, when the oil temperature is hot, pour the stirred pepper eggs into the pot, gently stir-fry a few times, so that the eggs can be as round as possible, evenly heated, turn off the heat after the eggs are cooked, and put them in the plate. A scrambled egg with a sharp pepper is a success! ~