Editor: Chinese Food Network Mobile site
1. Clean the chicken, cut into small pieces, and put them in a bowl (too big is not good).Add three tablespoons of starch slurry, one tablespoon of cooking wine, half a tablespoon of salt, and a few ginger slices, mix well, and set aside for 15 minutes.
2. Squeeze out the excess water.The oil must be heated until smoking before adding the chicken to fry until cooked through.Add one spoonful ofsugarin the middle.About a minute, then remove from heat.
3. Fry whole dried chili peppers and diced red pepper,bell peppers, garlic pieces, ginger slices in the oil from the pan.(Extra ingredients won't be an issue)
4. Continue frying until you start sneezing and the pan starts smoking, then add the chicken.Add Sichuan peppercorns at the same time.Fry for another minute, then add salt andmonosodium glutamate(adjust according to taste), and a littlesoy sauce.
5. Throw in the sesame seeds and scallions, stir-fry briefly, and you're done.Tips[Old Ma's Warm ]
Bean Curd Skin
(also known as RiceTofu)is best for making cold rice cakes. If unavailable,mung beanbean curd skin can be used, but the texture is slightly inferior.Doubanjiang
2.is quite salty; reduce salt accordingly.3. Determining the portion size is crucial; the taste should be
Salty, Fresh, Spicy, and Fragrant.
4. Determine the portion first, then cook the rice cakes.
5. Do not overcook the rice cakes.
