Private Dish "dried Stir-fried Spicy Chicken with Beans and Peppers"

Private Dish "dried Stir-fried Spicy Chicken with Beans and Peppers"

1. Chicken, dried tempeh, dried chili, pepper, cooked peanut, white sesame, green onion, ginger, garlic, green pepper, red pepper, yellow pepper, soy sauce, rice wine, oyster sauce, cooking oil.

2. First chop the green onions into chopped green onions, mince ginger and garlic.

3. Cut the dried chili into sections with scissors.

4. Crush the peeled cooked peanuts with a knife surface, and crush each peanut into coarse crumbs. Don't crush them too finely.

5. Use a knife to make a vertical cut along the seam of the bone on the back of the chicken, and feel that the edge of the knife hits the bone.

6. Scratch the chicken's shoulder to penetrate the joints and the northern scratches.

7. Then make a knife along the bone of the chicken's chest, the knife edge should be connected with the knife edge of the shoulder.

8. After scoring the back, shoulders, and breast with a knife, lift the chicken wings in one hand and tear them in the opposite direction. The half of the meat and legs of the chicken can be removed from the bones of the chicken.

9. Tear off both sides according to this method, then remove the leg bones and wing bones, and remove the leg bones and wing bones. You have to make a knife along the bone, and then scrape off the fascia with a knife. The bone can be removed with one tear.

10. Cut the meat from the chicken bones into 1.5-2 cm pieces for later use.

11. Stir fry the spicy ingredients; put a little oil in the pot and fry the peppercorns first. Be sure to fry the peppercorns thoroughly to get the fragrance.

12. After the pepper is fried, stir-fry with minced garlic, stir-fry until the minced garlic is slightly yellow, add dried tempeh and stir-fry.

13. Stir-fry the fragrant dried tempeh, add dried chilies and stir fry.

14. Stir-fry the dried chili and slightly change its color and smell, then add chopped peanuts and white sesame seeds and stir-fry.

15. Stir fragrant sesame seeds and ground peanuts, add chopped green onion and minced ginger, stir-fry, stir-fry and set aside.

16. Put the pan on the heat and leave the bottom oil to heat, add the chicken pieces and stir-fry over medium heat.

17. Stir off the water in the chicken nuggets. There is no popping sound of water and oil in the pot, then cook the rice wine and stir well.

18. Pour in the soy sauce and oyster sauce and stir-fry over high heat until the soy sauce and oyster sauce are evenly absorbed on the chicken nuggets, but do not fry.

19. Stir-fry and pour in colored peppers.

20. Finally, pour in the pre-fried mixed spicy ingredients.

21. After stir-fry the spicy ingredients, they can be served on the table.

22. The spicy chicken has a very strong flavor, which is good for both drinking and eating.

Tips:

The characteristics of this dish: colorful color, strong aroma, tender chicken, fresh and slightly spicy, with catering wine, very delicious.

Tips;

1. To master the essentials of deboning chicken, draw a knife on the back, shoulder and chest, and connect with three knives. The mouth is deep to the bone, the fascia is cut, and the shoulder is pulled down to remove the bone. To remove the leg bones and wing bones, use a knife to cut the fascia and scrape through the bone with a knife blade to separate the bones on one side. Hold the chicken bone with the back end of the knife blade, and tear off the bone with one hand.

2. When frying the spicy ingredients, turn the pot in order, master the heat, and sauté fragrant and not burnt.

3. The dish should always be dry-stir-fried, and the water on the skin of the chicken itself must be fried, and water and soup must not be added. The dish will have a strong flavor and achieve the effect of spicy and dry aroma.