Pickled pepper field chicken is a classic dish with a strong Sichuan flavor, which is characterized by sour and spicy flavor, and the meat is tender and tender. The following is the authentic method of pickled pepper field chicken::
First of all, prepare the required ingredients: field chicken, pickled pepper, ginger, garlic, green onion, Sichuan pepper, salt, cooking wine, light soy sauce, starch, sugar, chicken essence, bean paste, etc.
Next, the chicken is slaughtered and washed, chopped into pieces, mixed with minced ginger, light soy sauce, cooking wine, and starch and marinated for a while. Cut the pickled pepper into sections, mince the ginger and garlic, and cut the green onion into sections for later use.
Then, heat the pan with cold oil, after the oil is hot, add the peppercorns and stir-fry until fragrant, add the bean paste and stir-fry until fragrant, and then add the ginger and garlic to fry until fragrant. Then, add the marinated chicken pieces and stir-fry evenly, add the pickled pepper segments and stir-fry evenly.
At this time, add an appropriate amount of water, turn to low heat and cook until the soup is thick, add green onions, sugar, and chicken essence and stir-fry evenly.
There are a few key points to be aware of during the cooking process. First of all, the field chicken should be fresh, so that the meat is more tender. Secondly, don't put too much starch when marinating, so as not to affect the taste. Finally, it is important to control the heat when cooking the soup so that it is not too thick or too thin.
The texture and taste of pickled pepper chicken are very unique, the meat is fresh and tender, and the soup is sour and spicy, which is very suitable for people who like sour and hot tastes. To taste, you can use a spoon to scoop a spoonful of the soup to taste the taste, and then pick up a piece of chicken and put it in your mouth. In addition, pickled pepper field chicken can also be eaten with rice, which is even more delicious.