How to make spicy chicken, spicy, salty and fragrant can t eat enough, with it to eat an extra bowl

Cut 3 chicken thighs into small pieces of about two centimeters, grasp them well with cooking wine, salt and soy sauce, ginger slices, and a small amount of peppercorns, marinate for half an hour, prepare Sichuan peppercorns and dried chili peppers to cut off for later use, cut an appropriate amount of green onions, ginger and garlic, and make a bowl of sauce with a spoonful of light soy sauce + half a spoon of oil consumption + 20 grams of sugar + appropriate amount of water. Heat the pot and add oil, wait for the oil to be hot, fry the marinated chicken pieces in the pot until turmeric, keep the heat medium during the period, and do not put too many chicken pieces in the oil pan at a time.

A rooster, 1 bag of sweet noodle sauce, an appropriate amount of green onion, an appropriate amount of ginger, 1 large ingredient, a few Sichuan peppercorns, an appropriate amount of oil, 3 red peppers, 4 dried chili peppers, green onions, an appropriate amount of ginger, and an appropriate amount of soy sauce. After buying the rooster, chop it into small pieces, and then rinse it in clean water to remove the chicken feathers and grease, add water to the pot, put in the washed chicken pieces, blanch the water, remove the oiliness, After boiling, remove the chicken pieces, Put them in warm water to rinse off the excess oil, Drain the water and set aside, Slice the green onion and ginger for later use, Heat the pan with cold oil, pour in the green onion, ginger, spices, peppercorns and stir-fry until fragrant, pour in the sweet noodle sauce and stir-fry until fragrant, Then pour in the chicken pieces and stir-fry evenly, After the chicken pieces are evenly colored, it is ready to start stewing, Prepare vanilla leaves, cloves, meat buttons, cinnamon, Rinse with water, add an appropriate amount of boiling water, put in the above ingredients, bring to a boil over high heat, simmer over low heat, stew until you can easily pierce the chicken with chopsticks, the water in the pot is almost dry, put the chicken pieces out, cut the red peppers, cut the dried chili peppers, small pieces of green onion and ginger, put an appropriate amount of oil in the pot, pour in the green onions, ginger and dried chili peppers and stir-fry until fragrant, pour in the red chili peppers and stir-fry a few times, pour in the appropriate amount of soy sauce to season and adjust the color, pour in the chicken pieces and stir-fry evenly, and you can get out of the pot.

Wash and chop the chicken, then put in pepper, cooking wine, oyster sauce, marinate for 10 minutes, slice ginger, cut shallots into segments, then put fried peanuts into white sesame seeds, prepare a small basin, put in pepper, red pepper, chili, add an appropriate amount of water to soak, 10 minutes later, add cornstarch to the chicken, repeatedly grasp evenly, pour cooking oil into the pot, and then put in the mixed chicken pieces, fry for 5 minutes, fry for three minutes, take out, control the water of the pepper and dry pepper, put oil in the pot, Add Sichuan pepper and red pepper and stir-fry evenly, then add green onion and ginger, then pour in the chicken pieces and stir-fry for one minute, add monosodium glutamate, sugar, green onions, peanuts, and white sesame seeds and fry for 30 seconds.

Spicy and fragrant, it's super enjoyable to eat, how to make spicy chicken? This dish is also a dish that I like to eat very much, and it is quite tempting when this dish is ready, so let's learn it together.

We bought a few chicken thighs, and then made him into such a size of uniform plots, and then rinsed him repeatedly with water, which is a key step in muscle cleaning, we must rinse him repeatedly, after washing, pour it out, we must control the water clean and then deal with it, otherwise the seasoning will not be swallowed at all. Marinate the inside of the meat, put in a spoonful of green onion, ginger, cooking wine, add an appropriate amount of salt, chicken essence, pepper, and a little oyster sauce, light soy sauce, and then give it a good grasp, after grasping well, then a spoonful of starch, continue to grasp well. Many people will ask, how much starch is appropriate?

After grasping the surface of the muscle, like a thin layer of starch slurry, put it aside and marinate it for ten minutes, this time, and then cut some green onions, ginger, garlic stuffing more, pepper hemp pepper dismantling fiber pepper for later use.

Start the pot, add more oil, and when there is a small amount of green smoke on the surface, first put in a piece of meat, which can float up immediately, which is fifty percent hot. This chicken nugget must have a high oil temperature, otherwise the surface will not solidify immediately, and it will all stick together. Don't move the chicken pieces when you first put them in, otherwise the skin will stick to the bottom of the pot and chopsticks.

Magazine, about two minutes or so, the surface has been set, just take it out for him, and then when the oil temperature is a little higher, pour it all in, a little more complicated, stick it together with chopsticks. Chicken, stir it up this time, don't take too long, 30 seconds is fine, it's so complicated, it can make the muscles more crispy, have you learned? The oil is hot, let's close the void next week, let's just cut the small ingredients more, the dried chili pepper must be slowly fried on low heat to make it spicy, this is the key to whether this dish is good or not.

After stir-frying, let's pour in the chicken pieces, pour in salt, chicken essence, sugar, stir-fry it a few times over high heat, add sesame seeds, coriander and stir-fry well.

First of all, the chicken is cleaned, cut into pieces, removed from the smell, marinated for 30 minutes, then rinsed off the messy lower surface of the seasoning, put it in the pot and stir-fry, add special chili sauce and dried chili peppers, stir-fry the fragrance, and then the chicken is cooked after it changes color. Blight.

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

1. Cut the chicken into small pieces, mix well with salt and cooking wine, then put it in a hot oil pan with 8 percent, fry it until the appearance dries into a dark yellow color, and then pick it up and set aside. Cut the dried chili peppers and green onions into 3 cm long pieces, and slice the ginger and garlic.

2. Heat the oil in the pot until it is hot to 7 layers, pour in the ginger and garlic and fry the fragrant, then pour in the dried chili pepper and the chili pepper, stir-fry until the smell begins to choke, pour in the fried chicken pieces after the oil turns yellow, fry until the chicken pieces are evenly distributed in the chili peppers, then sprinkle in the green onion segments, monosodium glutamate, sugar, cooked sesame seeds, stir-fry well and then get out of the pot.

First of all, you should prepare fresh chicken, cut it into pieces, then smear it with a layer of egg liquid, pour oil into the pot and pour it into the green onion, stir-fry the ginger and garlic until fragrant, and then put the marinated chicken nuggets into the pot, add an appropriate amount of Shuhui sesame oil, chili oil, Nian Oak pepper, and sesame pepper and stir-fry evenly.

First of all, the tenderloin should be prepared, then cut into pieces, sprinkled with some condiments, marinated for 20 minutes, boiled oil in the pot, poured in green onions, ginger and garlic and stir-fried, and then put an appropriate amount of dried chili peppers in the pot, stir-fry evenly and you can get out of the pot.

【Spicy Chicken】Food: chicken thighs, dried chilies, tapioca starch, light soy sauce, pepper, salt, egg yolk, white sesame seeds, white sugar, sesame pepper, minced green onion, ginger slices, minced garlic, Pixian bean paste, monosodium glutamate, peanut kernels, Xianglai segments.

First according to the level of chili pepper I eat, prepare dried chili peppers within 200 grams in advance, cut it into small pieces with scissors, and then shake it with my hands to shake off the chili seeds inside. After shaking the pepper seeds sufficiently, add some warm boiled water to the Chaotian pepper section, clean up the dust residue on the surface, pour some boiling water, and soak the Chaotian pepper for 30 minutes.

During the soaking time, we need to prepare three chickens in advance, remove the chicken bones, chop the chicken thighs into pieces, and put them in a bowl for reservation. Then add an appropriate amount of light soy sauce, appropriate pepper, a spoonful of salt, a spoonful of tapioca starch, and an egg yolk to the chicken thighs, and then start to grasp and mix all the condiments evenly, and marinate for half an hour.

Then plan a small bowl, add a spoonful of tapioca starch, a spoonful of white sesame seeds, a spoonful of edible salt, a small spoon of white sugar, stir well with a soup spoon, and put the soaked dried chili peppers into the bowl. Then start to grasp the Chaotian pepper section and all the condiments enough to mix evenly, after grasping well, you can get out of the pot and pour in a little more vegetable oil. After the oil is burned to fifty percent hot, put in the mixed Chaotian pepper section, gradually fry it into a fragrant aroma with a simmer, fry it until the Chaotian pepper floats up, and when the color is yellowish, you can use a colander to control the oil and replenish the water, and reserve it.

Then remove the oil from the pan neatly, enlarge the fire and heat the oil to 70% hot, put the marinated chicken thighs into the pan, quickly break it up with chopsticks, and fry the chicken breast.

After frying it until it is dry and fragrant, you can control the oil and replenish the water, and then take it out of the pot, leave a small amount of bright oil, put in a handful of peppers, and then put in a small amount of green onion slices and ginger and garlic, stir-fry to bring out the aroma, and put in a spoonful of Pixian bean paste after frying tender, and fry it again into the sauce aroma. Then put in the diced chicken breast, fry the chili pepper segments, stir well enough, add a small spoon of white sugar, appropriate monosodium glutamate, a spoonful of edible salt, and a small handful of peanut kernels and celery segments to the pot. Finally, all the food is stirred evenly, and you can get out of the pot and put it on the plate, and a delicious spicy chicken is ready, which is spicy and flavorful, especially delicious.

To cut the chicken thigh meat into small pieces, then add salt and marinate for 40 minutes, then add oil to the pot, after the heat is hot, pour the chicken thigh meat into it and fry it for one minute, take it out, after the chicken is cooled, turn to high heat and then pour the chicken, fry it until the surface is golden and then out of the pot, then pour oil into the pot, dry chili, pepper, green onion and ginger, garlic and stir-fry until fragrant, pour in salt and cooking wine, and then pour in the fried chicken and fry it over high heat for three minutes, sprinkle with white sesame seeds.

Chop the chicken into small pieces and marinate, add green onions, ginger, garlic, cooking wine and marinate for 20 minutes, heat the oil, pour the chicken pieces into the pot and fry them until golden on both sides, remove them from the pot, leave the bottom oil, put in the bean paste, chili, Sichuan pepper, pepper, green onion, ginger, garlic and other condiments After quickly stir-frying evenly, add the chicken pieces, add chicken essence, oyster sauce and soy sauce condiments.

First of all, we put the chicken in oil and fry it. Then scoop up the fried chicken, put some oil again, and make the prepared ginger, garlic and chili together, and then put the fried chicken down and stir well, put water to boil until cooked.

When making it, we must master two tricks, only the spicy chicken that comes out of this way will be crispy and spicy. Teach you how to identify whether it is an old rooster, the accuracy rate is 100%: just look at the chicken paw on the board, that is, the chicken paw is the farthest away from the three, the longer the board, the older the chicken, the ordinary chicken is very small or even flat, the chicken pieces just go down the pot and stir-fry until they change color slightly, put in the dark soy sauce and salt, so that the color is thorough, both flavorful, cooked quickly.

<> ingredient must have freshly peeled edamame, which he likes to eat, soft and mellow. A pound of chicken (more people put it), 50-60g of dried chili peppers (reduce the amount if you are afraid of spicy, and the first choice is Erjingtiao for spicy varieties), a large handful of Sichuan pepper (I used green rattan pepper), an appropriate amount of green onion, an appropriate amount of ginger, an appropriate amount of garlic, an appropriate amount of star anise, an appropriate amount of bay leaves, a small root of celery, and cooking wine is suitable for ingredients: half a yellow chicken, 200 grams of spicy glutinous rice, 150 grams of edible oil, an appropriate amount of salt, and 100 ml of cooking wine.

There is already garlic and ginger in the spicy glutinous rice, so I won't write these two here) The characteristics of Shancheng spicy chicken are a bunch of red chili peppers mixed with crispy and spicy chicken, crispy chicken on the outside and tender on the inside, a small piece of bite, and it is delicious and fun to eat with wine.

This spicy and fragrant crispy chicken can make you eat wine without stopping, sweating like rain, pour a little more vegetable oil into the wok, the oil temperature is 7 into the heat into the chicken pieces, fry until golden on both sides, take out and put in the pot for a while, and fry again in the pot. Then drain the oil from the pan and set aside; Coming to yourself is a classic delicacy in Sichuan, and it is also a relatively spicy dish.

Speaking of Sichuan cuisine, everyone knows that it is spicy, but there are two ways to make this dish, one is dry and fragrant, and the other is fried with green peppers, the taste is different, each has a different flavor Add oil to the pot, add onion and garlic, star anise and bay leaves to continue to fry together, then add Sichuan pepper and fry fragrant, and then add dry chili peppers to fry the spicy taste, pay attention to the heat, don't fry the chili peppers on low heat, and fry the diced chicken thighs for a while.

The first thing is to cut the chicken thighs into cubes, then put some light soy sauce, pepper, salt, and cooking wine. Marinate for 10 minutes, then chop the green onions, ginger and garlic, put some peppercorns and add chili peppers, and then pour all these foods into the oil pan to check. After that, put these condiments in the oil pan and stir-fry, stir-fry the flavor, and then put the chicken pieces in it, and it is ready.

We should cut the chicken into chunks, and we should add some green onions, ginger and garlic, and we can add red rice peppers, dried red peppers, and finally we should also put in some seasonings, and it should be steamed in the pot, so that it is ready, and it is especially delicious.

Marinate the chicken for 30 minutes, then stir-fry in a pot to set, add spices to the other pot to stir-fry, add water, then put the chicken in and stir-fry, add dried chili, chili powder, peppercorn noodles, etc., stir-fry for 10 minutes.

I'm very happy for your question, dry fried spicy chicken is a famous Sichuan dish, the color is brown and red, the meat is soft, especially refreshing, and it is a must-order dish when going out for dinner. It is easy to fry dry (spicy chicken is not delicious if it is not dry). Chop the chicken wings into 1 cm dice, use salt and oyster sauce to taste, fry the chicken under the oil in the pot and fry it golden brown, leave the bottom oil in the pot and fry the ginger slices, garlic and dry pepper segments, stir-fry the bean paste, pour in the fried chicken and peanuts, stir-fry the chicken powder, it is mainly made of chicken and chili pepper as raw materials.

The taste is relatively spicy, especially with rice, so it is favored by people. Do you want to know how to make spicy chicken and how to make it at home? The following is an introduction to the authentic method of spicy chicken.

After the <> raw materials are put into the pot, stir-fry until there is no water at all, and when the dish is soft and slightly shriveled, add seasonings and continue to stir-fry until the flavor is in the dish, and the mellow fragrance is overflowing. The spicy chicken that has been fried dry-fried has oil and flavor, and the taste is charred on the outside and tender on the inside, integrating spicy and fresh fragrance. Heat the oil in another pot, change to low heat, add dried chili pepper, dried pepper, minced garlic and ginger and slowly fry over low heat until fragrant, add fried sesame seeds, add an appropriate amount of white sugar and salt to taste, or add white sesame seeds and stir-fry evenly.

1. Chop the chicken into small pieces, the size is about 2 cm. 2. Use an appropriate amount of salt, chicken essence, cooking wine, thirteen spices, thirteen spices can be put a little more, (the marinated chicken is more flavorful), pour the dark soy sauce and mix well and marinate for 2 hours. It can be made with three yellow chicken, or you can use chicken thighs to make it, there are more chili peppers than chicken, spicy and enjoyable, the chicken is charred on the outside and tender on the inside, it is very delicious.

The recipe for this dish is simple, but if you want to make it delicious, there is a way to follow, and I will share the method with you here.

Flavor characteristics: the color of the finished dish is ruddy, spicy and fragrant, crispy and crispy. In order to reflect the characteristics of this dish in its original flavor, it is best to make the finished product so that the chili peppers can cover all the chicken, rather than a few chili peppers and peppercorns in the chicken nuggets.