A list of the contents of this article:

What are the practices of chili chicken?

1, the practice of hand-torn pepper chicken choose Chai chicken to do this dish will taste better ~ ~ to make it delicious, the key lies in the seasoning material: Chai chicken, put onions, ginger, garlic and enough water to cook ~ ~ pick it up and cool it.

2. Prepare a tender chicken (about 500 grams), 3 grams of pepper, 10 grams of spring onions, 10 grams of ginger and spring onions, 10 grams of cooking wine, 2 grams of salt, 10 grams of soy sauce, 10 grams of sesame oil, 0.5 grams of monosodium glutamate and 50 grams of fresh soup.

3. The steps of chili chicken after preliminary processing, such as feathering and opening, the chicken is washed. Put the right amount of water in the pot, preferably without the chicken, put the chicken into the soup pot when the cold water is cold, and boil the chicken for about 15 minutes when the chicken is just cooked. Put the chicken in ice water and bleach it to cool. Drain.

The method of making chicken in a pressure cooker

Put the chicken into the electric pressure cooker and pour in the sauce. Press the meat button, cycle twice and flip in the middle. 1 twice about 40 minutes, after natural depressurization can be out of the pot. 1 put the pan into the pan and serve.

Clean up the stewed chicken with shiitake mushrooms, add rice wine, light soy sauce, cassava starch, salt and other seasonings, stir well and marinate for 15 minutes. Then, clean up the other seasonings, then heat the electric pressure cooker, pour in the garlic, put in the chicken nuggets with black pepper, and cook until medium. Then add Pleurotus ostreatus, chili rings, spring onions and so on, bring to a boil.

Stewed chicken in a pressure cooker usually takes only 30 minutes to make the chicken very soft and rotten. first, cook the chicken over high heat until the pressure cooker iron ball is inflated, then turn to low heat and simmer for 20 minutes, the chicken will be very soft and rotten. If it is a chicken, after the iron ball in the pressure cooker is sprayed, turn to low heat and simmer for 15 minutes.

Production of Sichuan Pepper Chicken

One tender chicken (about 500 grams), 3 grams of pepper, 10 grams of spring onions, 10 grams of ginger and spring onions, 10 grams of cooking wine, 2 grams of salt, 10 grams of soy sauce, 10 grams of sesame oil, 0.5 grams of monosodium glutamate, 50 grams of fresh soup.

Specific production steps: slaughter the chicken, remove the internal organs, and clean up the fluff. Soak in clean water for 30 minutes, soak away the blood, rinse clean, drain and set aside. Put dried pepper, green pepper and saffron pepper into a basin, soak it in warm water, remove, control and dry. Set aside.

Plate: put the fried chicken with pepper and hemp on a plate and sprinkle with a little parsley as a garnish. [tips] the choice of chicken: chicken legs are more tender and smooth, while chicken breasts are healthier and lower in fat. Choose according to your own taste. Add a little oil to marinate the chicken to make it more tender and smooth. The oil temperature should not be too high when fried chicken, so as to avoid external coke and internal growth.

First of all, the production of pepper chicken needs to prepare the following ingredients: fresh whole chicken (about 5 kg), pepper, dried pepper, ginger, garlic, spring onions, coriander, white sesame, salt, chicken essence, light soy sauce, soy sauce, cooking wine, sugar, edible oil and so on.

Add the chicken leg with good blood foam to 1 liter of water, add cooking wine, star anise, sliced ginger, boil over high heat and simmer for 30 minutes. Pour water into the pot, add salt and pepper and bring to a boil. Pour the boiled pepper water over the boiled chicken legs. Sprinkle with chopped onions, coriander and millet pepper. Finished product picture of chicken with pepper and sesame sauce.

Pepper sesame chicken is one of the representative dishes of Sichuan cuisine. It is cooked in the south and north according to local conditions. It is made by using the techniques of cooking, soaking, blowing and tearing. The meat from three parts of chicken breast, chicken back and chicken leg is mixed well with self-made pepper sesame juice.