Sichuan cuisine can get out of Sichuan and is loved by people all over the country. It is not only spicy, but also fresh and fragrant in fine taste. Each bite stimulates our taste buds and lingers on the tongue for a long time.

Every time you go to a restaurant, order a plate of spicy chicken, there will always be people teasing, in the chili peppers pulling chicken pieces all rely on quick eyes and hands ah! That salty and mellow, spicy and numb and small diced chicken is also slightly sweet, that taste really makes people want to stop, can not stop chopsticks ......

Not much to say, directly on a plate of spicy chicken, do it yourself at home, you can properly cut more diced chicken, to relieve the craving over the addiction! If you like Sichuan food, don't be in a hurry to go, today's 5 dishes, keep you love to eat!

I. Diced Chicken with Chili Sauce

1. The main ingredient we use is the three yellow chicken, has been slaughtered in advance clean, fried a plate, then half a chicken is enough, first chopped into large pieces, with the back of a knife to break the bones, so easier to taste. Then chop the chicken into small pieces of about 1 cm, try to chop a little smaller to eat that crispy texture.

2. to the chicken code for the bottom taste, first cut a little ginger and green onion slices into it, then put a few peppercorns, sprinkle some salt, pepper, drizzle some wine to fishy, a few drops of soy sauce on the color, stir well marinated for 20 minutes, so that the flavor fully penetrate into the chicken pieces.

3. want to stir-fry the full color and flavor of spicy chicken, the choice of chili peppers is very important, I used three different kinds of chili peppers.

Lantern peppers are used to add flavor, bullet peppers, which are more red in color, and seven-star peppers with a strong spicy flavor. If you like to eat spicy mouth, put more seven star pepper, if you like to eat more strong aroma, put more bell pepper.

Put the prepared chili peppers into a pot and bring to a boil, then turn off the heat and soak for 10 minutes.

The chili peppers are soaked and crushed to remove all the dryness and odor.

4. Ginger cut into diamond-shaped slices, garlic cut into thin slices, and then prepare a small bowl, put a small handful of green pepper, a small handful of pepper, seven star pepper and bullet pepper each a handful.

5. After the chicken is marinated, pick out the onion, ginger and pepper. Add the right amount of cornstarch and mix well. Wrap the chicken pieces into a dry, water-free state and start frying.

Fry the first time at 50 percent heat, shake the chicken pieces into the pan, keeping the heat low and stirring often, so that it is evenly heated. Chicken pieces fried and cooked, fried and shaped after fishing out.

Raise the oil temperature to 70 percent heat, fry the second time, the chicken pieces fried crispy fried fragrant, 20 seconds after the pan immediately fished out, fried for a long time the chicken pieces will be old.

6. Leave a little oil in the pan, put the ginger and garlic slices together and stir fry the fragrance, pour in the prepared chili pepper, pepper and Ziba chili pepper, open low heat and slowly stir fry crispy.

This step must be turned on low heat , so that the pepper fried paste. Stir-fry the chili until lightly browned and the surface is shiny, then pour in the fried chicken pieces and continue to stir-fry slowly over low heat for 2 minutes.

Drizzle in a little white wine and let the aroma and spiciness of the ingredients blend into the chicken pieces. Season with salt, pepper and chicken seasoning and stir fry to taste, then sprinkle with fine chili noodles and finally sprinkle with cooked white sesame seeds and green onions.

Two, boiled beef

1. roasted pepper. After roasting, and then put the pepper, the water roasted dry, roasted to a pinch on the degree of fragmentation, pour out to cool, first rolled and then chopped, purely handmade, there are thick and thin knife mouth pepper eat that a crispy numb.

2. Beef top knife cut into almost coin thickness, cut well without water, add pepper, oyster sauce, soy sauce, soy sauce seasoning color, and then beat into an egg white, a pinch of starch mix well, and finally sealed with oil, stir well.

3. pot hot burning oil, put onion, ginger, garlic, pepper, chili pepper bursting, under the bean paste, hot pot base stir-fried, stir-fried red oil, followed by a few scoops of water, add pepper, chicken powder, a little sugar, salt a drop on the line, add soy sauce fresh, high heat goo for a few minutes. Smell the fragrance later, the pot of material Standard Chartered out.

4. first under the soybean sprouts cooked for a minute, then put small green vegetables, anyway, what you like to eat, put anything, there is no limit. Slightly hot collapse frame, fish out the bottom, the original soup in the pot, continue to boil, turn a small fire under the meat, must be a small fire, fire is easy to desiccate, but also easy to cook old, cook a minute on it, hurry to fish out.

5. remaining soup, thicken the thickening of the thickening, poured on the meat, sprinkle garlic, pour mouth chili, 200 degrees of hot oil poured on a, fresh spicy and tender boiled pork slices are ready.

Three, potato stew

1. Prepare the ingredients, clean pancetta cut into evenly sized pieces of meat, a potato, cut into thick slices, put in a basin, add an appropriate amount of water to soak to prevent the potatoes from oxidizing and turning black, prepare a green and red pepper each, cut into diamond-shaped slices spare. Half a white onion, cut into slices diagonally, a small piece of ginger, cut into ginger slices, and then prepare 2 star anise, a few dried chili peppers, 2 pieces of allspice leaves, 1 small piece of cinnamon, 1 pinch of pepper.

2. boil water in a pot, the pancetta cool water into the pot, cool water into the pot, the pork will slowly overflow blood and odor, open a high fire boil, beat the top of the floating foam, change to a low fire cook for about 5 minutes. 5 minutes later, the pancetta out, rinse with water to remove the floating foam and impurities, cool water to quickly cool down, taste tough, and then control the water.

3. Heat oil in a pot, pour in 20 grams of sugar, turn on low heat and slowly melt the sugar. Pour in the pancetta and quickly stir-fry to color the pancetta. Pour in the onion, ginger and Chinese herbs, stir-fry, after the aroma, then add a few garlic, stir-fry a few times, add 10 grams of bean paste, then add the right amount of water, the amount of water is equal to the height of the meat, add 5 grams of cooking wine, salt 2 grams, pepper 2 grams, 3 grams of soy sauce, 1 gram of soy sauce, adjust the color.

4. after the water boils, pour into the pressure cooker, cover the pot and simmer for 10 minutes, ordinary iron pot, to simmer for 40 minutes. 10 minutes later, turn off the fire and start the pot, first remove the air pressure valve, deflate the pot and then open the lid and pour the simmering pancetta back into the pot.

5. fish out the aromatic leaves, ginger, chili and other auxiliary ingredients, soup boiling, pour in the potatoes, turn medium heat and cook for 10 minutes, cook until the potatoes are soft, add 1 grams of chicken seasoning, pepper 1 gram, sugar a little fresh. After the soup has thickened, add the green and red peppers to match the color, cook until the green and red peppers are broken, you can serve the pot.

6. Well, the delicious potato stew is ready.

Four, dry-fried rabbit meat

1. we prepare a now killed rabbit, wash the blood and impurities above with water, and then chopped into small uniform pieces of about 1.5 cm best, chopped, again with water to wash a few times, rabbit meat must be fully washed blood, otherwise there will be fishy smell, and then, the clean rabbit meat out, squeeze dry water spare.

2. Heat oil in a pot, when the oil temperature is fifty percent hot, pour the rabbit into it and gently shake the pot to prevent it from sticking to the bottom. After the rabbit is set, shake the sticky together, the fire should not be too high, little by little to dry out the moisture, until the rabbit is fried until the skin is crispy and the bones are exposed, take it out and control the oil.

3. pan leaving the bottom of the oil, add garlic, add a spoonful of bean paste, sauté the bean paste, sauté the red oil, pour in the sesame pepper stir-fry together, sauté the sesame, then put the dried chili pepper, smell the spicy smell, pour in the fried rabbit, add sugar, salt, chicken powder, cumin powder, turn the pan and stir-fry, so that the seasonings evenly coated in rabbit.

Add the scallions, sprinkle with white sesame seeds, turn well and serve.

4. beautiful color, spicy and crisp dry-fried rabbit meat is ready, a plate is not enough to eat.

Five, couple lung slices

1. do couple lung slices, what raw materials are needed, beef, beef face, beef lung, beef liver, tripe, generally put a little of each, and sometimes add a little beef tendon, beef tongue, anyway, the main beef, like to eat what to put what, there is no specific requirements.

2. all the ingredients are cut into thin slices, must be thin, thin to stick to more material juice, eaten to taste. At home to do this dish, it is best to buy people marinated finished products, secondary processing, more trouble-free and convenient. Deep-fried peanut rice out of half, rub off the skin, rolled into crushed peanuts, the rest of the reserve.

3. The key to delicious couple lung slices lies in the sauce, put a spoonful of salt, a spoonful of chicken powder, half a spoonful of sugar, soy sauce, and then pour some stock, no stock, then put a little more chicken juice is okay, and then put some green onions, garlic, cilantro, fried peanuts to a handful, chili oil scoop a few spoons, sesame pepper powder also to a spoon, and then drizzle some sesame oil, stir well.

4. Then, pour in the chopped beef and beef, grab and mix well, so that the meat is covered with juice. Finally to the plate, and then pour the rest of the juice, sprinkle with crushed peanuts, cilantro pieces. The spicy and fragrant couple lung slices are ready.

These 5 classic dishes, spicy and fresh are delicious, learn to not go out to taste the famous Sichuan dishes. Before and after the summer solstice, the weather is hot appetite is poor, the dinner table on so one or two Sichuan dishes, spicy addictive, appetizing, really full of appetite, each meal can eat two more bowls of rice.

[First Food Editor: 006]