Quanshui chicken is a traditional local dish in Chongqing and belongs to Chongqing cuisine. It is also a kind of Sichuan cuisine. It is characterized by fresh crispness and crispness, tender meat and bright red color. In recent years, it has been particularly loved by people.
The spring water chicken was invented in 1993 by the Nanshan people. At that time, when the chicken was cooking, the high-quality mountain spring water from the back mountain was added. Since the place of invention is called Spring Water Food Miscellaneous, it is named Spring Water Chicken. It is cooked as follows:
Spring water chicken ingredients: baby rooster
Accessories: mineral water, milk rice wine, sugar, monosodium glutamate, dried chili peppers, pickled chili peppers, pickled ginger, peppercorns, salt, chicken essence, salad oil
Cut the chicken into strips,
Step 1: Add salad oil to the pan. Heat the oil and add the chicken nuggets and sauté until the water dries.
Step 2: Add dried chili peppers and peppercorns to the pot. Pickled ginger garlic, pickled chili peppers. Cooking wine, stir-fry the seasonings to taste and pour mineral water.
Step 3: Add salt and sugar to the pot, pepper, stir-fry well and pour into the pressure cooker. Heat for 10 minutes and then set the pot. Add an appropriate amount of MSG before cooking, mix well and put into the bowl.
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