<h1>Small fried chicken is a classic Sichuan dish, cooked with a smooth stir-fry. </h1>
Standard of cooking: color brown, tender and crisp texture, salty and fresh slightly spicy.
Next we look at the ingredients:
Ingredients: 200g of chicken thigh meat
Accessories: green shoots 75g, celery 25g
Seasoning: 10g of pickled chili, 8g of ginger slices, 12g of garlic slices, 15g of horse's ear shallots, 3g of refined salt, 1g of monosodium glutamate, 1g of sugar, 8g of cooking wine, 8g of soy sauce, 3g of vinegar, 25g of fresh soup, 25g of water starch, 50g of salad oil
method
1. Knife handling: first cut the green shoots into chopstick strips, cut the celery into long 3cm knots, and then cut the chicken thigh meat into 5x1cm strips.
2. Yard flavor; green shoot strips are marinated with 1g of fine salt, chicken is marinated with 1g of refined salt, 3g of soy sauce, cooking wine is 3g of yard flavor, and then 10g of water starch is sizing.
3. Mix a sauce; add salt, monosodium glutamate, soy sauce, cooking wine, vinegar, sugar, fresh soup and water starch into the bowl to form a sauce.
4. Cooking: Put salad oil in the pot,
Heat over high heat to 180 degrees And sauté the chicken until the seeds turn white,
Add pickled chili, ginger slices, horse's ear shallots, garlic slices and stir-fry until fragrant, then add green shoots and celery and sauté until they are broken.
Pour in the sauce, brighten the oil to be harvested, and then cook the dish.
<h1>Key points</h1>
Code flavor sizing; the code flavor time is appropriate, and the number of raw materials used for code flavor sizing is appropriate.
Cooking; proper fire control and proper maturity control.
<h1>expand</h1>
1. Change the main ingredients: small stir-fried bullfrog, small stir-fried eel, stir-fried veal, small fried rabbit and other dishes.