Spicy chicken is a classic Sichuan dish, although it is the same dish, the local production is also unique. Spicy chicken has different characteristics due to different production methods in different places, and is deeply loved by people everywhere. This dish is brownish red and shiny, and the spicy taste is strong.
It can be consumed by the general population, and it is more suitable for the elderly, the sick and the infirm.
1. People with colds and fevers, internal fires, heavy phlegm, obesity, people with heat poison boils, high blood pressure, high blood lipids, cholecystitis, and cholelithiasis should not eat;
2. Chicken is warm, fire-boosting, hyperactive liver and yang, oral erosion, skin boils, constipation should not be consumed;
3. Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should not drink chicken soup; people with colds accompanied by headaches, fatigue and fever should avoid eating chicken and chicken soup.
The following will be the practice of spicy chicken to share with you
1. Cut the boneless chicken thighs into chunks and marinate in cooking wine and soy sauce for 15 minutes.
2. Put the hot oil in the pan and fry.
3. Fry for a little longer
4. Slowly wait for it to turn golden.
5. The fried is almost golden.
6. Remove and set aside.
7. Add hot oil to the spare chicken.
8. Sauté for 1-2 minutes add ginger and garlic slices.
9. Then add the chili peppers.
10. Stir-fry, in our side of the spicy chicken pepper and pepper is put a lot, pepper in the chicken to find chicken, if you are afraid of spicy friends to put less Oh!
11. Add green and saffron peppercorns, stir-fry, pepper with a little paste, add salt, monosodium glutamate, chicken essence to taste.
12. You can add white sesame seeds.
13. Keep stir-frying.
14. Add the green onion at the end.
15. Stir-fry for a while.
16. Spicy and fragrant.
Pay attention to me, don't lose!