Chinese Food

Chinese Food:The spicy-hot diced chicken

Materials: 

1 broiler whole leg

Dressings:

salt ,say sauce ,ginger Szechuan pepper corns,  chill, vinegar, cooking wine, garlic, star anise, sugar,  chicken, essence, pepper

Procedure:

1. To cut broiler leg into small cubes and add to salt, soy sauce, ginger, Szechuan pepper corns, vinegar and cooking wine to pickle it.

2. When the pan heats, you pour oil, then add to pickled diced chicken and stir it until it ingress of oil, fish up and drain away the oil.

3. Use remaining oil to stir ginger and garlic, and then add to some chill Szechuan and 2star amuses.

4. Pour stirred diced chicken and stir fly, add to soy sauce, vinegar, sugar and a bowl of water which inundate, diced chicken exactly.

5. Use big fire to boil and turn to small fire ,boiling it until smelly, then use big fire to blot up water.

6. Add to some chicken essence and pepper to flavor, then fish up, that is OK.

Tips:

1. Diced chickens, I pickle them the day before yesterday, cook them next noon, they flavor well.

2. Before fish up, you can test, when I pickle them. I put enacgh salt, so I do not put salt again.

3. In this way, the chicken leg meat is fresh and masque and is very spicy-hot. It is delicious perfectly.