Hot pepper chicken is to belong to plain dish department, the craft that make is will gallinaceous piece blast comes outside anxious inside crisp, mix together with any of several hot spice plants pointing to a day with Chinese prickly ash, dry chili fry and become, the colour and lustre that become dish is ruddy, hemp hot delicacy is sweet, crisp sweet bright is fragile, the chicken of Chongqing hot pepper that you tell plain flavour is authentic below makes technology.

One, raw material of chicken of authentic Chongqing hot pepper: 3 yellow chicken 1 (about 1000 grams) condiment: Sweet green (15 grams) dry chili (30 grams) Chinese prickly ash (8 grams) ginger 4 valve of 10 grams garlic cooking wine 2 grams of 8 grams white sugar make 15 grams salt craft: 1, after the processing that make chicken is clean, go the head goes ungual, small; that chop becomes about 2 centimeters enters cooking wine and salt in gallinaceous piece, mix bloat 20 minutes after divide evenly, salt should be put enough, the salt that the saline taste of finished product relies on to be put at this moment completely 2, dry chili cuts paragraphs small

3, green cuts section of end, ginger, garlic section 4, the oil in boiler burns heat, wait for burn 6 when becoming heat, enter gallinaceous piece blast

5, scamper comes gallinaceous piece surface is become brown, fish out 6, oil of right amount bottom takes in boiler, put Chinese prickly ash to fry a fragrance first

7, again garlic piece, Jiang Pian explodes sweet 8, put chili again at that time paragraph won't become burnt because of oily Wen Gao, next dry chili paragraph fry a hemp hot fragrance, put sweet green end

9, it is good to enter scamper gallinaceous piece, boil enters carry on wine to nod a few soy

10, continue to break up fry, white sugar of rejoin a few, fry divide evenly to be able to give boiler to scatter sweet green or ripe sesame seed can edible

2, little skill: 1, bloat when gallinaceous piece, should one-time put salt enough, because gallinaceous piece blast passes hind exterior desiccate can no more be entered flavour, must put full amount ahead of schedule 2, the oil of fried chicken piece should be burned enoughly hot, make gallinaceous piece skin rapid scamper doing changes crisp, such blast go out the Jiao Li outside gallinaceous piece is tender. If oil is not quite hot, how long scamper is cortical scamper is not anxious, the flesh inside also flee in terrorfry in deep fat or oil became old 3, the capacity with more need of chili Chinese prickly ash, taste ability satisfy a craving. Eat to still remain much material, still can continue to make other food 4, chicken can use whole chicken, gallinaceous wing, wing root is replaced, proposal need not pigeon breast flesh, pigeon breast flesh compares bavin character 5, the oil when scamper makes chili Chinese prickly ash is lukewarm should have controlled, want scamper to give sweet smell namely, do not want scamper paste again, affect the colour and lustre of finished product dish

3, chicken of Sichuan hot pepper advocate makings: Chicken half complementary makings: Green of 25g of any of several hot spice plants of hemp of dry chili 150g, Jiang Pian condiment of each a few: Essence of chicken of 10ml of soy of cooking wine 10ml white sugar of 1 small spoon salt of 1 small spoon real cost 40ml) makes oily 300ml(of 1 small spoon craft: 1, what 2-3cm will cut after chicken is abluent is small, 1-2 knife is cut to reserve among dry chili 2, will gallinaceous piece is put in the bowl, join Chinese prickly ash of Jiang Pian of essence of soy, cooking wine, chicken, salt, a few, a few to mix divide evenly, souse 20 minutes of tasty 3, 300ml oil is entered in boiler, after burning heat, put gallinaceous piece summary blast, scamper fizzles out to gold after color, contain oil giving drop, issue boiler to use conflagration flee in terrorfry in deep fat or oil again, make the surface goldener, the flesh is qualitative more fragile, give boiler drop oil to reserve next 4, bottom oil takes in boiler, big baked wheaten cake is hot, put onion piece, Jiang Pian explodes sweet, put chili subsequently paragraph with hemp any of several hot spice plants, break up fry a hemp hot fragrance, the chicken with put bomb good next piece break up fry, scatter gallinaceous essence, white sugar and green finally paragraph fry divide evenly to had risen can. Those who like scatter go up some of ripe white sesame seed, smell will be sweeter

4, chicken of rice crust hot pepper advocate makings: Drumstick 580 grams rice crust 85 grams green pepper hot earthnut of 15 grams hemp 35 grams complementary makings: Dry chili 25 grams ginger 10 grams garlic 20 grams Chinese prickly ash any of several hot spice plants of 5 grams hemp 2 spoon often take 5 grams cooking wine 1 teaspoon is unripe draw 1 spoon a few of salt of fine saccharic touch makes a few of essence of chicken of white peppery a few craft: 1, get ready feed capable person, drumstick stripping and slicing, join cooking wine 2 spoon, white peppery a few, saline a few 2, mix is even, souse 20 minutes, boiler burns heat, enter right amount edible oil, enter rice crust, scamper makes golden yellow fish out 3, enter gallinaceous piece again, same blast makes golden yellow fish out, have pot additionally, enter any of several hot spice plants of dry chili, garlic, Chinese prickly ash, hemp to break up fry a fragrance 4, enter gallinaceous piece to break up fry, break up into rice crust fry, join hemp hot earthnut and green pepper to break up fry 5, join finally often take 1 teaspoon, unripe draw 1 spoon, white peppery a few, gallinaceous essence a few, fine saccharic touch flavors can

5, chicken of hot pepper of the daily life of a family advocate makings: Young chicken 650g does chili 300g complementary stuff: Often smoke Bai Sha of 15ml salt 5g earthnut of oily 500ml of 200g of thick chili sauce of valve of beans of 100g of Chinese prickly ash of hemp 15g of Bai Zhi of 10g of green Chinese onion of 10g of ginger of 30ml of candy 15g cooking wine breaks 30g makes technology: Right amount clear water is put in 1 boiler, dry chili is put after burning boil (150g) , small fire slowly infusion 30 minutes 2, take out chili drop to do moisture, reoccupy knife chop becomes fine and soft (or break into pieces with mixer) 3, medium baking temperature heats the oil in boiler, wait for burn to 6 thick chili sauce of valve of chili fine and soft, beans is put when becoming heat small fire is boiled make 20 minutes, often shift mix with scoop even (to avoid anxious paste) 4, put Chinese prickly ash again next (4 spoon, 60g) , small fire continues to boil make 15 minutes, anger leaves after showing red oil, filter drops makings broken bits stand-by 5, young chicken is abluent, wipe moisture with kitchen paper towel, what behead becomes 2cm square is small 6, transfer into next often smoke, candy of salt, Bai Sha, cooking wine, Jiang Mo and fine and soft of green Chinese onion, mix even, souse 20 minutes 7, medium baking temperature heats the red oil in scamper boiler, burn reach the 6 young chicken with souse is put good when becoming heat are small 8, observe bad news of gallinaceous piece hydrosphere works, put the dry chili that remain (additional 150g) and Chinese prickly ash (fire of additional 40g)9, make down will gallinaceous piece, chili and Chinese prickly ash together scamper is sweet, next dry oily cent loads drop dish in 10, take additionally fry pan completely, with a few red oil breaks earthnut and stir-fry before stewing of white sesame seed fries chromatically, scatter gallinaceous piece and surface of chili Chinese prickly ash can with the practice that above is man of chicken of authentic Chongqing hot pepper, the welcome is compensatory, if liking, pay close attention to and stay leave a message, your attention and comment are motivation. ?