Spicy Chicken
by Yi Yanping
Favorite
Difficulty
Easy
Time
20m
Serving
2
Spicy Chicken Sichuan Cuisine"
1. Prepare the ingredients, first thaw the chicken legs, stamp small pieces of blood washing water, drain the water, and set aside
2. Prepare cooking ingredients, green and red peppers, green onions, minced green onion, ginger and garlic. If not, add appropriate amount, mainly to match the color. When the cooking pot is heated to the right amount of oil, prepare for fried chicken legs. After the oil is heated, prepare to put the chicken legs ( The chicken thighs must be drained of water or splashed with oil.) The chicken thighs are deep-fried in two to three times, and then picked up for later use. Pour out the oil and set aside the scallion, ginger, garlic, sauté pan, add pepper, Sichuan pepper, slightly fry, add ingredients, green and red pepper onion, (you can add Laoganma, spicy girl to increase the flavor and color), add salt to the chicken thigh The MSG chicken powder is seasoned and ready to be out of the pan.
3. If there is coriander when it comes out of the pan, you can add segments to increase the color and aroma, and you can add white sesame seeds. Just put in the right amount.
Tips:1. The chicken thighs should be well controlled in the oil temperature and fried until they are charred on the outside and tender on the inside and crispy. It should not be too charred or tender.
2. Don't bring body oil in the underwater pot for the drumsticks to avoid scalding.
3. The ingredients can be matched at will
