Spicy Chicken with Pit Fragrant Grain-open Core Bud Valley
1.
Try to use free-range chickens, slaughter live chickens, clean up and cut into pieces. The texture and taste will be better.
2.
Ingredients: sweet wine, pepper, honey, ginger, green onions.
3.
Among them, 50 grams of ginger are patted open, and 50 grams of green onions are reserved.
4.
Marinating: Put the sweet wine, pepper, honey, ginger, and green onions. Stir everything with the chicken, marinate for 30 minutes, stir again, and marinate for 30 minutes to take out.
5.
When the rapeseed oil is boiled, put 50 grams of ginger and 50 grams of green onions, fry the green onions slightly yellow, remove and add the marinated chicken, and fry.
6.
Stir fry until the chicken skin is curled and slightly yellowed and oiled out, remove and set aside.
7.
Try to use pit-flavored hot peppers as much as possible, and there is no peasant earth-tanned hot pepper that can be used without additives.
8.
Use the oil of fried chicken to fry the bad peppers. The moisture in the fry is almost dry, that is, half of it is taken out when the water vapor is low.
9.
Pour in chicken and garlic for frying, here is an important reminder. Prefer chewy meat, do not add water or beer. If you like sticky and slippery, you can add mountain spring water or beer in an appropriate amount, and the amount added should be equal to the chicken.
10.
Stir-fry until the garlic is cooked and not too soft, pour the remaining hot peppers and stir fry together. If you add water to the steam to dry quickly, then add the pit fragrant hot pepper. Stir-fry until the garlic is soft and complete.
11.
Pour into the basin, cut the remaining 50 grams of green onions and sprinkle the green onions to finish.
Tips:
Many people may ask, why not put salt and cooking wine. Salt and edible white wine are added to the pit-flavored hot pepper when it is marinated. I'm afraid it will be hard to swallow if I put it again. Heavy ingredients, less added. Try to keep the original flavor as much as possible. Food is not medicine, and a healthy diet is advocated. Five flavors of the world: sweet, sour, bitter, spicy and salty. Why is acid in the first place? Sour: Produce body fluid, quench thirst, appetite. I'll introduce to you next time: the secret sour soup made by the family, the pure chili making process is the same as that of the pit-flavored hot chili, but the ingredients are different. They are all made from nature. Quality inheritance-a different taste of Guizhou.
