This Sichuan flavor chicken is impeccable in terms of method. It tastes very good. The addition of tomato sauce can be said to add a lot of color to it. The color is very beautiful and delicious. Cooking is divided into two parts: fried chicken and water.
Production process:
1. Three spare chicken wings. It can also be made of chicken leg. Wash the green pepper and prepare the onion. Prepare the dried red pepper, Chinese prickly ash and hemp pepper. Chop the chicken wing root into small pieces.
2. Put the chicken wing root into the seasoning basin, add salt, thirteen spices and soy sauce, mix well and marinate for 20 minutes. After marinating, put in egg yolk and starch and mix well.
3. Slice the green pepper, cut the scallion into white sections, cut the scallion leaves into fine scallion for standby, and cut the dry red pepper into sections with scissors for standby.
4. Put the oil in the frying pan. Fry the chicken in the oil until it is golden. When the skin is crispy, remove it.
5. Drain the oil and put it in the pan for standby. Put the oil in the wok. Stir fry the pepper and pepper. Stir fry the dried red pepper. Stir fry the green pepper and onion. Stir the flavor.
6. Stir fry the fried chicken and add soy sauce to taste. Stir fry well and put aside. Take another pot, put oil and bean paste together, stir fry out the fragrance.
7. Add tomato sauce, oyster sauce and 3 tablespoons sugar. Add some water to boil. Pour in the water starch to make the soup strong and boil.
8. Pour the boiled soup into the fried chicken pieces and put them on the fire. Stir well.
9. After the chicken pieces are covered with the sauce, they can be served in a dish after the fire is turned off.