Description:The style of cooking is classified: Sichuan Cuisine | Poultry | Suit the taste of both old and young Taste: Salty Make the difficulty: It is (elementary) to cut the mound Make time: 60 minutes The materials: Chicken leg, dish, hot red pepper, ginger...
The primitive glamour of Sichuan Cuisine: Dish of classical chicken's rice bud
- The style of cooking is classified: Sichuan Cuisine | Poultry | Suit the taste of both old and young
- Taste: Salty
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 60 minutes
- The materials: Chicken leg, dish, hot red pepper, ginger of garrulous rice bud
- Condiment: Cooking wine, Chinese prickly ash, the salt, chicken are precise, broad bean paste of Pi County, pepper powder, glutomate
- The primitive glamour of Sichuan Cuisine: The dish method of classical chicken's rice bud:
- 1,The chicken leg bones and cuts one; Bud dish clean with water, drain moisture, hot red pepper ginger cut one for subsequent use.
2,Calls in chicken in the salt, glutomate, cooking wine and a little pepper powder and mixes thoroughly and pickles for more than 2 hours.
3,Pan hot oil familiar with to seventy percent, put chicken slip scattered, fry, to change color, pull out for subsequent use.
4,Stay the oil in the pan, make a change the middle fire, down and enter ginger one of Chinese prickly ash to explode fragrantly, broad bean paste in Pi County is fried fragrantly, later put the bud dish to turn over and fry.
5,Finally, put the hot red pepper one into and fry the good rice of chicken, it is precise with the sesame to spread a few chickens, the fire fries evenly and harvesting and doing the juice.
- Note:
