Food Recommendations: Sauce Chicken, Crispy Hand Chicken Treasure, and Chili Pepper Stir-Fry Recipe
Sauce Chicken Slippery
Ingredients: Chicken legs, oyster sauce, light soy sauce, honey, rice wine, cilantro, red chili, cucumber.
Method:
1, Cut the cucumber into fine strips, cut the red chili into fine strips, cut the cilantro into long segments.
2, Wash the chicken legs and put them in a pot.
3, Add water and scallions and ginger to cook until cooked, then cut into wide strips.
4, Mix light soy sauce, rice wine, oyster sauce, honey, and cold water into a seasoning sauce.
5, Finally put the chicken, cucumber strips, red chili strips and cilantro segments in a dish, pour in the seasoning sauce.
Crispy Chicken Treasure in Hand
Ingredients: Chicken bones, salt, vegetable juice, green and red chili strips, small crispy, flavor essence.
Method:
1, Rinse the chicken bones in running water, put them in a basin and mix with salt and vegetable juice, marinate for 2 hours, and dry the moisture before using.
2, Heat salad oil in a pot to 50% hot, coat the chicken bones with crispy powder, fry until the surface is crispy, pour out and drain the oil.
3, Leave a little oil in the pot, put the green and red chili strips into the pot to fry fragrant first, then put the chicken bones and small crispy powder (a bagged puffed food) in, stir-fry while adding salt and flavor essence, and then take it out of the pot and arrange it on a plate.
Fermented Bean Paste Chili
Ingredients: 300g green chili peppers, 3 cloves garlic, fermented bean paste, appropriate amount of oil, appropriate amount of white sugar, appropriate amount of light soy sauce, appropriate amount of rice wine, a little vinegar, a little chicken powder.
Method:
1, Wash the green chili peppers, press from the stem inward, then discard the seeds and inner parts, put them on the cutting board, and beat each with a knife; slice the garlic, reserve the fermented bean paste;
2, Put chili peppers in a pot without oil, small fire, fry the peppers on both sides until they have tiger skin; take them out after frying.
3, Put oil in the pot, put the minced garlic and fermented bean paste into the pot to fry fragrant; put the chili peppers in, flip them a few times over high heat, add white sugar, light soy sauce, rice wine, a little vinegar, and flip them until they stop cooking, then add salt and chicken powder to taste.
