What are the essential steps for dry, fragrant and spicy dry pot chicken?

Dry pot is a method of making Sichuan cuisine. After the dish is cooked, there is less soup, more oil, and rich fragrance. The taste is spicy and fragrant, and the aftertaste is endless, which is loved by food lovers.

Today I will share with you a spicy dry pot chicken that can be made at home. The main ingredient, chicken, is one of the common ingredients in life, rich in protein and helps the body to absorb it.

In fact, if you want to make this dish well, the mastery of cooking and heat is the key, and learning this production method will allow you to make the taste of the restaurant at home.

【Spicy dry pot chicken】

Below are the ingredients and seasonings used

Ingredients: Three yellow chicken, green and red peppers, shallots, green onions, ginger, garlic, red peppers, sesame peppers, white sesame seeds, onions

Seasoning: salt, pepper, chicken powder, sugar, light soy sauce, bean paste

Prepare to choose a cleaned three-yellow chicken, cut it from the middle, first remove the upper cavity sac and chicken fat, then cut off the tip of the claws, and then chop the chicken pieces into uniform size, and put them on a plate for later use.

Let's cut the ingredients.

Put a few garlic grains in half, put them in a bowl, cut the ginger into ginger slices, cut a section of green onion into chopped green onions, and put them together with the ginger and garlic.

Cut a few shallots into sections and put them in a bowl, cut half of the onion into strips, put them in a dry pot, grasp them by hand, and use them to pad the bottom.

Half of the green pepper is cut into triangular pieces and put in a bowl, and half of the red pepper is also cut into triangular pieces and put together with the red pepper.

Once all the ingredients are ready, we move on to the next step.

Boil water in a pot and add chicken under cold waterIn this way, the blood in the chicken nuggets can be better precipitated, and a little cooking wine can be added to remove the smell.

Flip a few times with a spoon to heat the chicken pieces evenly, boil on high heat, cook for about two minutes, pour into the colander to control the water, and then rinse with water several times to remove the foam on the chicken pieces.

Pour cooking oil into another pot, wait for the oil temperature to boil to 50% hot, add the chicken pieces, fry on medium heat for about two minutes, turn with a spoon to break up, avoid sticking.

When the chicken pieces are golden brown, pour out the oil and set aside.

Add a little base oil to the pot, add sesame pepper and red pepper and fry until fragrant, then pour in green onions, ginger and garlic and stir-fry until fragrant, and add3 grams of bean pasteStir to dissolve, stir-fry the red oil, pour in the fried chicken pieces, stir-fry quickly for a while, remove from the heat and start seasoning.

Join2 grams of salt, 1 gram of pepper, 1 gram of chicken powder, 1 gram of sugarFresh, added10g light soy saucePour in from the side of the pot, pour in the green and red pepper cubes, and stir-fry over medium heat for two minutes.

Pour in the shallots, add shallots to increase the fragrance of the dish, sprinkle a little white sesame seeds, pour in a little oil, add oil to make the dish more fresh, simply stir evenly, you can turn off the heat and put it into a dry pot.

Well, at this point, this very delicious spicy dry pot chicken is ready, let's try it at home when you learn it.

The most important thing to do if you want to make a dry pot duck is to blanch and marinate, the marinating time can not exceed 20 minutes, and the cooking wine can also be excessive, and the blanching water must be constantly removed from the foam.

Soak the fungus and shiitake mushrooms, then clean them, heat the pan, add oil, sauté the onions, garlic and chicken, add the shiitake mushrooms, fungus and half a bottle of beer, simmer in the oil until the juice collects, and then you can stop eating.

Cut the chicken into small pieces and marinate with cooking wine, salt, peppercorns and ginger for 2 hours. Put a medium amount of oil in a cold pan, put in 2 tablespoons of lard, add dried chili peppers, ginger, cinnamon, Sichuan peppercorns, and 1 2 garlic cloves. Turn on high heat and stir-fry the seasoning until fragrant, put in the marinated chicken pieces and marinade to dry fry together, add bean paste, a small amount of salt and dark soy sauce, stir-fry frequently over medium heat, add the remaining 1 2 garlic cloves halfway, and when the chicken pieces are basically cooked, add diced green peppers and chicken essence and stir-fry for a few minutes.

Half a chicken.

Ginger 1 piece. Star anise: 2 pcs.

10 Sichuan peppercorns.

Garlic 8 cloves.

Light soy sauce 2 scoops.

Essence of chicken to taste.

1 tablespoon of cooking wine.

2 shallots.

1 4 tablespoons of salt.

20 dried chili peppers.

2 tablespoons of oyster sauce.

Water 1/2 bowl. Sugar 10 grams.

Balsamic vinegar 1 tbsp.

Ground black pepper 1 gram-2 grams.

Egg white 1 pc.

Lettuce less than half a root.

2 green and red peppers.

Cooked white sesame seeds a little.

Vegetable oil to taste.

To prepare the spicy dry pot chicken.

First of all, wash and cut the chicken in half, peel and peel the garlic, peel the ginger, and ......All materials are ready for <>

Peel the lettuce and cut it into shreds, and if you don't have lettuce, you can use soybean sprouts or onions instead of <>

Slice the chives into small pieces, and the green and red peppers are also cut into small pieces.

Finely chop the garlic and ginger.

Take an egg and leave only the white part.

Add salt and egg whites to the sliced chicken, mix evenly, and marinate for about half an hour <>

Cut the peppers into small pieces and set aside.

Put light soy sauce, oyster sauce, sugar, chicken essence, cooking wine, and half a bowl of water into a bowl and mix well for later <>

Heat up the wok and add a little oil.

Add the chicken pieces in cold oil and stir-fry over medium-low heat.

After pouring in the chicken pieces, stir-fry with a spatula constantly.

Slowly fry until the chicken pieces shrink, force out the fat inside, and pour it into a plate for later <>

Heat the pot, pour the oil into the pot again, add Sichuan pepper, star anise, minced ginger and garlic, green onion and white pieces, and dried red pepper and stir-fry over low heat to bring out the fragrance.

Pour in the chicken pieces and stir-fry, pour in the seasoned sauce.

Add chives and balsamic vinegar, stir-fry until the water is completely dry, then add green and red chili peppers in a dry pan and heat over the fire, add a little oil.

Stir-fry the shredded lettuce and cut off.

Then pour in the fried chicken pieces and sprinkle with white sesame seeds.

500 grams of red adzuki beans, 200 grams of white sugar, 10 grams of rape leaves, 1 shiitake mushroom, 10 grams of cooking wine, 15 grams of refined salt, monosodium glutamate, 15 grams of fine dry starch, 10 grams of water starch, 25 grams of white sesame seeds (baked), 15 grams of green onion and ginger water.

Seasoning 15 grams of chili pepper (red, sharp, dry), 10 grams of green onions, 10 grams of ginger, 10 grams of cooking wine, 5 grams of vinegar, 5 grams of sugar, 3 grams of monosodium glutamate, 3 grams of Sichuan pepper, 30 grams of peanut oil, 10 grams of sesame oil.

1. Wash and soak in water for 2 hours.

2. Put it in an electric pressure cooker and add an appropriate amount of water.

3. Press the button to cook.

4. Wait for natural cooling, then open and serve.

5. Add an appropriate amount of sugar or rock sugar.

The net weight of the rooster is 400 grams. 8 grams of seasoning salt, 8 grams of monosodium glutamate, 10 grams of sugar, 20 grams of pepper noodles, 30 grams of chili pepper, 5 grams of cooked sesame seeds, 10 grams of light soy sauce and sesame oil, 100 grams of red oil, 50 grams of green onions, 2 grams of coriander leaves, and 30 grams of fried peanuts.

Method 1: Wash the rooster, put it in boiling water and boil it over high heat for 2 minutes, take it out and put it in a pot of cold water and boil it over high heat, cook it over low heat for 20 minutes, take out the chicken after removing from the fire, cut the chicken into small pieces of 1 cm square.

2. Wash the green onion and cut it into 1 cm long segments; Put red oil in the pot, put in the pepper noodles, knife edge chili pepper, and green onion segments when it is 60% hot, stir-fry for 3 minutes, add light soy sauce, sugar, salt, monosodium glutamate, and cooked sesame seeds to taste, and then take out of the pot, put the chicken in it and marinate for 20 minutes, put in fried peanuts and sesame oil when served, mix evenly, put it on a plate, and sprinkle with coriander leaves.

Cooking wine, dark soy sauce, salt, monosodium glutamate, sugar.

Method. 1.Cut the chicken into pieces, wash it, add cooking wine and a teaspoon of salt, mix well and marinate for half an hour to remove the fishy smell;

2.Remove the stems of the green peppers and wash them, and cut them into small pieces of 1cm length for later use. Soak the rattan pepper in water several times to wash off the dust of the surface of the letter family. Garlic and ginger washed and cut into thin slices;

3.Heat the iron pot over high heat, pour in the marinated chicken and stir-fry;

4.Stir-fry until the chicken turns white and oily, remove and set aside;

5.Turn down the heat to medium, pour an appropriate amount of vegetable oil into the pot, add garlic and ginger slices and stir-fry until fragrant;

6.Turn up the heat, pour in the fried chicken, add 1 teaspoon dark soy sauce to color, stir-fry well;

7.Add rattan pepper, stir-fry well, add water to cover the chicken slightly, cover after boiling, turn to medium-low heat and cook for about 15 minutes;

8.Reduce the juice over high heat, add 1 teaspoon of sugar, stir well, pour in the pepper segments, and stir-fry for 1 and a half minutes;

9.Pour in 1 teaspoon of salt and monosodium glutamate, turn off the heat, stir-fry well, remove from the pan. <>

<> "Spicy Dry Pot Chicken Method:

Ingredients: chicken, potatoes, lotus root, green pepper, millet spicy, dried chili, shallots, coriander, ginger, garlic, Sichuan pepper, bean paste, light soy sauce, salt, chicken essence, sesame seeds.

Detailed method: 1. Slaughter the chicken in small pieces, wash and add light soy sauce, cooking wine, and a small amount of salt, then add an appropriate amount of cooking oil and mix well and marinate for 20 minutes.

2. Peel the potatoes, wash and cut the strips and dress them up, peel the lotus root, wash and cut the strips, rinse them, soak them in water, and then drain them when they are fried.

3. Slice green peppers, spicy millet slices, dried chili peppers, shallots, coriander, ginger, and garlic.

4. Add more oil to the pot, add the chicken after heating, fry until golden brown, remove and set aside.

5. Add lotus root and potatoes and fry them and remove them for later use.

6. Leave the bottom oil in the pot, add Sichuan pepper, ginger, garlic, dried chili pepper, bean paste, stir-fry until fragrant, add chicken and potatoes after stir-frying the red oil, add green pepper, millet spicy, salt, light soy sauce, chicken essence (taste the taste and then add an appropriate amount of salt), stir-fry into the flavor, sprinkle sesame seeds and stir-fry evenly, turn off the heat, and finally sprinkle coriander and shallots and stir-fry well.

1.Chop the chicken into small pieces, cut the chives into long pieces, mince the garlic and ginger, and cut off the roots of the soybean sprouts.

2.Cut the dried red pepper into small pieces, wash with water and drain the water. (In this way, when it is fragrant, it will not be quickly pasted and clean).

3.Add salt to the diced chicken, 1 egg and 4 small marinates for 30 minutes.

4.Put the seasoning light soy sauce, oyster sauce, sugar, chicken essence, cooking wine, and water into a bowl and mix well for later use.

5.When the wok is hot, add a little oil, add the chicken pieces in the cold oil, and stir-fry over medium heat.

If there is a condition for frying, heat the oil, put in the chicken pieces and fry them over high heat until golden brown, heat the oil again, put in the chicken pieces and fry for 1 minute, so that the effect will be better).

6.Slowly and patiently fry until the chicken pieces shrink and the fat inside is forced out.

7.Remove the chicken pieces and set aside the frying oil, and wash the pan.

8.Heat the pot, pour the oil into the pot again, add Sichuan pepper, star anise, minced ginger and garlic, green onion and white pieces, and dried red pepper and stir-fry over low heat to bring out the fragrance.

9.Pour in the fried chicken pieces, pour in the pre-adjusted seasonings, stir-fry quickly over high heat until the chicken pieces have absorbed the sauce, add the chives, pour in the balsamic vinegar, and stir-fry until the water is completely dry.

10.Heat a dry pot over the fire, add a little oil, add the soybean sprouts and a little salt, and fry over low heat until the soybean sprouts are broken.

11.Finally, pour the fried chicken pieces on a dry pan, sprinkle with white sesame seeds, and heat it on a dry pan to eat.

If you don't use a dry pot, it is delicious to mix the two ingredients together and stir-fry them for 2 minutes.

Fresh chicken, potatoes, green onions, ginger, garlic, rice cakes, cooking oil, spicy seasoning.

Method.

1.Potato peeling, diced Rice cake slices.

2.Peel the garlic, wash the green onion and slice it diagonally, wash the coriander, and wash and slice the ginger.

3.Cut off the tips of the chicken feet and chop them into three.

4.Wash the chicken feet in water, remove the blood, remove them and rinse them with water.

5.Stir-fry the green onions, ginger and garlic in a hot oil pan to bring out the fragrance.

6.Pour in the spicy seasoning and stir-fry for one minute.

7.Stir-fry the chicken feet and potatoes for 3 minutes.

8.Add an appropriate amount of boiling water and bring to a boil over high heat. Ant staring.

9.Bring to a boil over high heat, simmer over low heat for 15 minutes, then add the rice cakes and cook for another 2 minutes.

10.Finally, add the coriander.

1. Chicken feet are cleaned with water and set aside, 2. Prepare an appropriate amount of halogen.

3. Add salt to boil into a large pot of marinade, 4. Put the chicken feet into the marinade and marinate for 20 minutes, cool and remove and put on a plate.

5. Cool and remove and put on a plate.

500g chicken feet, appropriate amount of cooking oil, appropriate amount of refined salt, appropriate amount of spice packet, appropriate amount of soy sauce, appropriate amount of dark soy sauce, appropriate amount of rock sugar, appropriate amount of ginger juice, appropriate amount of liquor.

Steps:1Wash the chicken feet and set aside.

2.Prepare spices and ginger juice for later use.

Spices can be prepared according to the existing ingredients of each family, because they are spicy, peppercorns and chili peppers are indispensable.

3.Cut off the nails one by one for later use.

4.Chop the chicken feet in two and set aside.

5.Add water to the pot, add a little white wine, and bring to a boil.

6.Remove the chicken feet from the water and set aside.

7.Put oil in a wok and stir-fry spices until fragrant.

8.In order to prevent the chili peppers from sticking off, fry the spices until fragrant, and then add the chili peppers to stir-fry until fragrant.

9.Add an appropriate amount of water.

10.Add ginger juice, dark soy sauce, soy sauce and rock sugar to reconcile the flavor and color of the brine.

11.Put in the chicken feet after flying water.

12.Bring the soup to a boil over high heat, turn down the heat for 30 minutes, turn off the heat, and simmer until served.

Ingredients: 500g chicken feet;

Seasoning: 1 teaspoon salt, 1 2 tbsp soy sauce, 5g rock sugar, 5g Sichuan pepper, 10 smashing and dried chili peppers, 1 2 tbsp dark soy sauce, 3 bay leaves, 1 2 tbsp white wine, 2 tbsp vegetable oil, 1 2 tbsp ginger juice;

Method:1Wash the chicken feet and set aside, and prepare the spices.

2.Cut off the nails of the chicken feet one by one, and divide the chicken feet in half for later use.

3.Add water to the pot, add a little liquor, put in the chicken feet flying water, after the water boils, remove the chicken feet for later use.

4.Put vegetable oil in a wok, add spices to fry the fragrance, the dried chili peppers are easy to paste, and finally add the dried chili peppers and fry until fragrant.

5.After stir-frying the spices, add enough water, add ginger juice, dark soy sauce, soy sauce and rock sugar to make brine.

6.Add the chicken feet after flying water, add a lid to the pot and bring to a boil over high heat, then turn to low heat and cook for another 30 minutes.

7.After cooking, turn off the heat, simmer in the pot, and take it out when eating.