material

Ingredients: 2 drumsticks, dried Chili 10 or so, 8 millet peppers, pickled peppers and 5-6 cloves of garlic.

Seasoning:

Material A: Half an egg, umami soy sauce 1 tbsp, salt 1 tbsp, sugar 1 tbsp, cornflour 1-2 tbsp.

Material B: 300ML vegetable oil (actually consumed a small amount).

Material C: 1 tbsp vegetable oil, 1 tbsp chicken sauce, 1 tbsp soy sauce.

working methods

1: After the chicken leg is boned, chop the fascia with the back of the knife.

2: After dicing, add the egg liquid, soy sauce, salt and sugar in material A and mix well.

3: Add raw flour, mix well and marinate for 10 minute.

4: Add vegetable oil of material B into the pot, heat it to 120℃, and fry it on low fire to avoid frying meat. Pay attention to stir-fry with chopsticks to avoid adhesion, fry until it is light golden yellow and remove it for use.

5: In the process of frying, cut the dried pepper and millet into sections and dice the garlic.

6: add oil c to the pot and saute dried Chili and garlic.

7: Add two other peppers and mix well.

8: Add diced chicken and stir-fry over high fire.

9: Finally, add other C materials and mix well. Tip 1, the chicken is marinated first and then fried. Be careful not to take too long when the oil temperature is not high. Don't overcook the meat.

2. The spicy degree of pepper can be put in according to your own tolerance, and the amount can be increased or decreased.

3, no soy sauce chicken juice can be replaced with soy sauce.

Latest Sichuan cuisine 2: Fish with Chinese sauerkraut

working methods

1. Slice the fish, wash it with salt several times, then rinse thoroughly and drain. Add a little salt and black pepper and marinate with cooking wine 15 minutes or more.

2. Squeeze sauerkraut into juice and cut into silk, slice ginger, mince onion and cut rice pepper into small pieces. Don't pour out the soup of sauerkraut, add it to the soup later, and the soup tastes better.

3. Heat the oil pan, stir-fry the sauerkraut and put it out for use. Sauté ed sauerkraut is more crisp and refreshing.

Continue to pour oil into the pot, and the ginger slices will be fragrant. Then pour in the fish head, fish tail and fish bones and stir until they completely change color, and then add a proper amount of cooking wine.

5. Add a proper amount of water to the pot and cook until the soup turns white. It takes a big fire to boil the soup white.

6. Pour the sauerkraut and sauerkraut soup and cook for about 10 minutes until the taste is blended. Add appropriate salt and pepper to taste.

7. First put sauerkraut and fish bones into a bowl, boil the remaining soup in the pot, then put the marinated fish fillets, spread them out quickly, turn off the fire immediately after the pot is boiled again, and put the soup into the bowl together. Pour some salad oil before the fillets are put into the pot to prevent them from sticking together, lock the water and ensure the fillets are fresh and tender. Only the soup is left in the pot, so that the fish fillets are easier to cook and the taste will not get old if cooked for too long.

8. Sprinkle chopped green onion, rice pepper and pepper on the surface of the pickled fish, take another clean pot, add some oil to heat it, and then pour it on the pickled fish. Do not save this step. After pouring hot oil, the fresh and spicy taste of pickled fish is stimulated.