Recipe: Dry pot, pickled pepper, chicken

Home Cooking Recipe: Dry pot, pickled pepper, chicken


Pickled peppers and chickens are delicious in the world, spicy and refreshing. At the same time, they like the thick layer of onion under the main dish in the pot, soaked with strong spicy taste, soft and delicious. So fortunately, come in a two-in-one, eat one at a time!



  1. Chicken liver, chicken chop cut into small strips, rinse with water, add soy sauce, cooking wine, ginger slices. Be careful to marinate separately.

  2. Burn a pot of water, put the chicken liver after the water is opened, cook until the chicken liver discolors, and remove.

  3. In another pot, pour the cooking oil. After the oil is hot, add the onion ginger garlic, the pickled pepper, the bean paste and stir-fry. After the bean paste is oiled, put it into the chicken liver for emergency treatment. The pan is put into the mustard and continue to stir fry.

  4. Look for a small pan (preferably with a thin bottom), apply a little oil on the bottom, and cut the onion into a pan.

  5. Now put the super good chicken on the top of the onion, open a small fire and cook the pot, cover the lid, about 10-15 minutes after the onion becomes soft, sprinkle with sesame to eat!


1. Of course, you can also join, chicken heart, chicken intestines, and everything is delicious. 2. The chicken liver is not easy to paste and rot when it is fry.

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