Three Peppers Fried Chicken
1.
Remove the bones of the chicken legs and cut them into cubes (the bones may not be removed), add salt and cooking wine to taste for ten minutes. Cut two kinds of peppers into small pieces, and cut ginger and garlic into granules
2.
Must use vegetable oil! Looking at the golden color, do you feel the fragrance has come to your face? The vegetable oil should be burned until it emits green smoke and then turn off the heat to cool down before use. Because lettuce oil has a raw smell, it should be cooked before use~
3.
Stir-fry the chicken on high heat (note that the oil will splash around at this time) quickly, and stir fry quickly to avoid sticking to the pan.
4.
When the chicken is all white and the moisture is basically dry, add the ginger and garlic particles and fry until fragrant.
5.
Add the green and red peppers and green peppercorns and stir-fry them evenly, all over the heat.
6.
Add salt, monosodium glutamate, and soy sauce (to improve color), stir fry until the green and red peppers are broken, then pour into the pepper oil (teng pepper oil is also acceptable), turn off the heat and put it in a pan.
7.
I usually eat one bowl and ate two bowls of rice today. Even the peppers are cleaned haha. Try another rabbit next time
Tips:
Erjingtiao and green pepper are very typical Sichuan-style ingredients. Although the color of this dish is light, it is also a typical Sichuan-style stir-fry. It can also be replaced with sea pepper and ginger. The taste is sour and spicy.
