My hometown is in hengyang, the beautiful scenery of fish and rice in the south of Hunan. Nanyue Hengshan here is one of the five mountains, and Nanyue The Great is one of the ancient Chinese mythological figures and one of the important beliefs of Chinese folk. Hengyang is located in the middle of Hunan, mainly based on Hunan cuisine, and the so-called ten miles of different sounds, one mile of different tastes, the same dish, each dish has a different approach, the taste is not the same. Today I would like to introduce a dish that my mother used to cook when I was a child - stir-fried field chicken.
When I was a child, I grew up in the countryside, summer came, the field was full of field chickens, at that time the family rarely ate meat, we children wanted to eat meat, we were hungry and wanted to eat meat, we asked a few children to take a flashlight to the field to catch the field chicken, at that time the country materials were very rich, one night you can catch a sack, the field chicken was caught back, the father was responsible for cleaning, the next day at noon the mother prepared to fry the field chicken in the kitchen, we like to stay in the kitchen, watching the field chicken through the mother's cooking into an endless taste of the food, I still remember my mother's cooking process.
First of all, remove the skin and internal organs of the prepared field chicken, remove the toes, and let the water dry for later.
Second, add the dried field chicken to the appropriate salt, cooking wine, ginger and green onion for 15 minutes.
Third, prepare some ginger slices, garlic foam, green and red peppers, millet spicy cut into circles and set aside.
Fourth, heat the oil in a cold pan, the oil temperature is 70% hot, pour the marinated chicken into the pan and fry for 5-10 minutes, then fish out for later.
Fifth, leave the bottom oil in the pot, pour in the ginger slices, stir-fry the garlic foam, then pour the cut peppers into six mature, pour the fried field chicken for stir-frying, add some salt, soy sauce, cooking wine, soy sauce, the right amount of sugar, chicken essence for seasoning, and finally the mother will pour a little bit of high liquor to add fishy flavor, and finally pour in half a bowl of water and simmer for 5 minutes to get out of the pot.
A delicious stir-fried field chicken is ready, the chicken meat is tender, fresh and spicy, as long as we children have this dish, each person must eat two bowls of rice, now, the living conditions are good, but when I was a child, the taste of this dish of my mother has never been surpassed.