The inner and outer membranes of the chicken clams are cleaned, rinsed and drained.
Put it in boiling water
Remove the cold water after discoloration, wash again
The chicken is changed into small pieces, the pepper is cut into small pieces, and the onion ginger is cut into pieces.
After the pot is hot, the pepper is dried and fried until the color changes and wrinkles.
Wash the pot and heat it. After the oil is hot, sauté the onion ginger.
Put a spoonful of Pixian bean paste and stir-fry red oil
Simmer into the chicken sizzling fire and cook the cooking wine
Put the pepper into the stir fry, add the right amount of salt and MSG.
Draw a pot
Spicy chicken sizzling is a quick meal, easy to use, suitable for working, and suitable for kitchen novices. Chicken cockroaches do not handle well and do have odor, and the taste is also prone to sputum. But as long as you pay attention to the handling of a few details, the dish is guaranteed to be crispy, tender and delicious, and become a rice killer. First, the inner and outer membranes of the chicken chop must be cleaned up; The second is that the chicken clams are boiled in advance with boiling water to remove the odor, but the time should not be too long, and the skin is immediately removed after discoloration; Third, the chicken quickly simmers in the cold water to maintain a crisp taste; Fourth, when the chicken is fried, it must be fried with fire. The fifth is to use the onion ginger and cooking wine to explode the pot to remove the astringency; Sixth, it is necessary to grasp the time of the stir-fry. After changing the knife, the chicken cockroach will be disfigured and the color will be out of the pot. It is not appropriate to delay in the pot for too long. This fast-handed stir-fry is very popular in my home. As for the seasoning used, it can be adjusted according to personal taste preferences.