The practice of saute spicy chicken: practice one
Make ingredients
A fresh chicken (preferably killed alive), four potatoes, four mushrooms, four green peppers and four red peppers, a few onions, ginger and garlic, a handful of cinnamon, star anise, fragrant leaves and fennel, a handful of coriander, seven or eight peppers and garlic, and a handful of peppers with many wide bands (depending on the person).
production process
The first step is to cut the fresh chicken into one-inch square pieces. Prepare all kinds of materials.
Step 2: Heat enough oil and stir-fry the pepper thoroughly.
Step 3, add white sugar and stir-fry sugar after the oil is hot, and pour in chicken pieces for coloring. If you don't want to fry sugar, add soy sauce, onion, ginger, garlic, pepper and various seasonings and fry for a few minutes.
The fourth step is salt and cooking wine.
Step 5, add mushrooms and start stewing 15 minutes. (Because chickens are different in age and tenderness)
Step 6, pour in the potatoes and continue to cook on low heat until the potatoes are cooked.
Step 7, pour in green pepper and red pepper. The spicy taste is mainly morning pepper.
Step 8, stir fry a little, and you can cook! Load the plate! The bigger the dish, the better. The wider and thinner the belt surface, the better. You can pour the noodles on the chicken.
Step nine, finally, look at our side dishes. Sugar mixed with tomatoes can relieve the spicy taste. Or prepare more beer or cold drinks!
The practice of saute spicy chicken: practice 2
Fire first, put the pot on the stove, pour in the oil, and when the oil is 7 cooked, pour in the white sugar (for coloring). At this time, the chef can't stop and let the sugar and hot oil mix for a long time. Otherwise, the sugar will be bitter and the coloring effect will not be too good, which will affect the image of the whole dish. When stirring for about 30 seconds, take the time to pour the chicken pieces in. When you first enter the pot, you will find that the pot is scratching and shaking. Chicken pieces need to be constantly stirred so that the color can be uniform! Wait until 8 is mature, put on the plate and wait.
Next, we still need hot oil to serve. Potatoes should be served. Don't hesitate to listen to a crisp voice: Snoop-la, a bowl of white, fat and round guy, lively mixed with oil. Look at the color, from shallow to deep, from white to yellow, and make a special fragrance. Don't cook potatoes for too long, otherwise it will also affect the overall image. Pour it into the plate and wait.
Next, we still need hot oil to serve. This is the last time. Don't bother. Hold the red pepper to the sky and boil the hot oil. This will pay more attention to safety and don't lose too much because of small things. Eating is a trivial matter, and it will be uncomfortable after a long time! Don't waste any time. Next, put all the onions, ginger and garlic into the pot and fry their unique fragrance flat. At this time, the whole pot of fragrant and red pepper oil will come face to face. Remember not to cook too much, it will be embarrassing to fry it!
Then, the chicken nuggets will be cooked, dancing and rolling back and forth. If the pot is not big enough, don't make too big a move. Chicken and potato pieces want to get out of the misery as soon as possible! Ha ha, come to an image personification, don't take it amiss! When these two kinds of stir-fried dishes are mixed into a family, you can add seasoning, special large-scale chicken material, salt and bean paste, and fry the water in the pot almost. Add water quickly, don't stick to the pot, cover the pot and wait slowly, so that they can enjoy the high temperature first! It takes about half an hour!
Don't forget to add green peppers, mushrooms and deodorized beer during the stew. In half an hour, it's time to cook. A plate of spicy and delicious chicken came up. Sprinkle a handful of coriander on it and grab a piece with your hand. It tastes really good! Spicy to the heart, fragrant to the stomach, not to mention how enjoyable, plus it is made by yourself, the taste is even more unusual. If you are eager for a big plate of chicken, you might as well try it this way!
The practice of saute spicy chicken: practice 3
raw material
Chicken legs (700g), potatoes (200mg) and green peppers (100g).
Material adjustment
Cooking oil (50g), cooking wine (50g), soy sauce (5g), salt (10g), sugar (5g), onion (20g), ginger (10g), garlic (10g), and dried pepper (/kloc-).
make it clear
All ingredients in this table are provided by nutrition source hometown dishes.
1, pour the oil into the pot. When the oil is hot, turn to low heat, put the pepper into the pot, fry it and take it out.
2. Put the sugar into the pot and stir slowly to make the sugar fully dissolve. Pour the chicken into the pot and immediately stir-fry it back and forth with high fire so that each piece of chicken can be colored with sugar.
3. When the chicken is golden yellow, add a little soy sauce and bean paste, then add onion, minced garlic, ginger, dried Chili, cinnamon, star anise and fragrant leaves.
4. Stir-fry back and forth for about 3 minutes, add water and simmer until the water has just passed the chicken.
After the soup is boiled, pour the potatoes into the pot, mix the soup well and put it on the chicken piece by piece. Stew on high fire for 6 minutes, then on low fire 10 minutes.
6. When the water is almost dry, add the green pepper, stir fry evenly, and then take out the pot. Take the soup from the pot, taste the salinity of the soup, and add a little salt appropriately.
The practice of frying pan chicken: practice 4
Ingredients: Sanhuang chicken
Accessories: potato, green pepper, red pepper, onion, ginger, Pixian bean paste, dried pepper, pepper, star anise, cinnamon, soy sauce, beer, salt, sugar and oil.
1. Wash the chicken, cut it into small pieces and blanch it with boiling water to remove blood and dirt.
2. Cut the dried pepper into sections and slice the onion and ginger.
3. put two spoonfuls of oil in the pot, add pepper after the oil temperature is high, fry it with low fire and remove it.
4. Add 1 tbsp sugar and stir quickly to melt the sugar.
5. When the sugar turns brown slowly, pour in the chicken pieces and stir fry quickly.
6. Add bean paste, dried pepper and onion ginger and stir fry. Add 1 tsp soy sauce and stir fry evenly.
7. Pour the beer into the pot, but don't pour the chicken (the beer will pour more after volatilization).
8. Add two star anise and a piece of cinnamon, and bring the chicken to a low heat for 20 minutes (in the meantime, look at the pot. I'm a novice and I'm afraid of dry cooking. Add some beer if the pan is going to dry.
9. Peel the potatoes and cut them into pieces, stew the chicken until it is 80% cooked, add some salt to taste, and pour the potato pieces into the pot and stir well.
10. Continue to stew for about 15 minutes. When the potatoes are cooked, add the chopped green peppers and stir well, then take them out of the pot.