How do you make spicy and refreshing pepper sesame chicken?

First of all, cut the fresh chicken into pieces, soak it in cold water, control the moisture, add green onions, ginger, garlic, cooking wine, salt, marinate for 20 minutes, heat the oil, put the chicken down and stir-fry the fat, add bean paste, light soy sauce, oyster sauce, dark soy sauce, Sichuan pepper, and pepper to stir-fry to taste, add green and red pepper segments, and stir-fry evenly.

Ingredients. 1000 grams of rooster, 75 grams of salt, 75 grams of soy sauce, a little chicken essence, 90 grams of green onions, 10 grams of ginger, 40 peppercorns, 25 grams of sesame oil, 250 grams of broth (chicken broth).

Method. 1. After preliminary processing such as dehairing and disemboweling, the chicken should be washed.

2. Put an appropriate amount of water in the pot, it is best to cover the chicken, put the chicken in the soup pot when the water is cold, and boil for about 15 minutes after the water is boiled, and remove the chicken when it is just cooked.

3. Cool the chicken in ice water and drain.

4. Break down the chicken, cut it into pieces about 4 cm long and 1 to 3 cm wide, and place them on a plate.

5. Chop the peppercorns, green onion leaves and salt into a very fine end with a knife and put them in a bowl, add soy sauce, sesame oil, chicken essence and chicken broth to make a pepper sesame sauce and pour it on the chicken pieces.

Blanch the chicken in the pot first, then remove it. Add a little light soy sauce, dark soy sauce, salt, pepper and pepper to marinate. Then wrap it in tin foil and put it in the oven. Bake for a while.

First of all, we put the chicken into the water and blanch, about 10 minutes to take it out, then heat the oil, put in the hot pot base, add the pepper pepper, and then put the chicken in it, add water and simmer for about half an hour.

Approach 1.

Preparation of ingredients. Disemboweled pepper sesame chicken.

A tender chicken (about 500 grams), 3 grams of Sichuan pepper, 10 grams of shallots, 10 grams of ginger and shallots, 10 grams of cooking wine, 2 grams of salt, 10 grams of soy sauce, 10 grams of sesame oil, grams of monosodium glutamate, 50 grams of fresh soup.

Steps: 1. Remove the head of the tender chicken, remove the neck, wings, and feet and paws, wash it and remove it with water, and then add ginger, green onions, and cooking wine to the boiling soup pot and cook it.

2. Scoop it up and put it in cool boiled water to cool and soak it, then remove it and wipe it dry.

3. Remove the chicken bones and change them into slices (or strips. filament, block), put into a plate.

4. Remove the black seeds from the peppercorns, wash the shallots and cut them into flowers, add a little salt to chop them into fine powder, put them in a small bowl, add soy sauce, salt, sesame oil, monosodium glutamate, and cold soup to mix well into pepper and sesame juice, and pour it on the chicken slices.

Method 2: Prepare the ingredients.

1 tender rooster, 1250 grams, 75 grams of green onion leaves, 2 grams of monosodium glutamate, 3 grams of Sichuan salt, 40 red peppercorns, 50 grams of chicken broth, 30 grams of soy sauce.

How to make it: Album 14 sheets.

25 grams of sesame oil.

Steps: 1.Select the white-skinned tender chicken, put it in the soup pot, cook it until it is just cooked, put it in cold boiled water and take it out, and dry the water.

2. Take the chicken thigh meat and chicken breast, slice it into 4 cm long and cm wide slices, and arrange it into three stacks of water or windmill on the plate according to the knife edge.

3. Remove the seeds of raw peppercorns, mix fresh green onion leaves and Sichuan salt to make a very fine "green onion pepper minced" into a bowl (splash it with hot oil), add soy sauce, monosodium glutamate, sesame oil, and chicken broth to make a pepper sesame sauce, and pour it on the chicken slices.

Method 3: Prepare the ingredients.

1 boneless chicken thigh steak, 1 2 bowls of white powder, 1 teaspoon pepper sesame sauce, 1 2 teaspoons minced garlic, 1 2 teaspoons of minced chili pepper.

1 tbsp chicken, 2 tsp white vinegar, 2 tsp black vinegar, 1 tbsp sugar, 1 tbsp soy sauce, 1 tbsp cold boiled water, 1 2 tsp sesame oil, 20g ginger, 1 2 green onions, 1 4 tsp salt, 1 8 tsp five-spice powder, 1 tbsp egg mixture.

Steps: 1. Cut off the excess fat from the chicken thigh chops, add all the marinades, mix well, let stand for about 30 minutes, then take out and evenly coat with white powder, and set aside.

2. Heat the oil pan, put in the chicken thigh steak in method 1 and fry it on low heat for about 4 minutes, then turn to high heat and fry for about 1 minute, drain the oil, cut it into pieces and put it on a plate, and set aside.

3. Mix all the pepper sesame sauce ingredients evenly and pour it on the chicken cutlet in method 2 (you can also sprinkle an appropriate amount of coriander leaves for decoration).

Today's base pepper mochi potato chicken is too good to eat by hand.