It’s a Sichuan restaurant’s signature dish that I like to eat very much. I often eat it and then research it out.
A whole chicken leg
5 chicken wings
1 lotus root
1 bag of Mahua
Four Hangzhou peppers
A little cooking wine
A little garlic sauce
Proper amount of starch
A lot of oil
A little five spice powder
6 dried peppers
2 teaspoons Laoganma Douchi sauce
Appropriate amount of onion, ginger and garlic
A little sugar
A little black pepper
A little salt
A little chicken essence
A little soy sauce
Step 1Cut chicken legs and wings into pieces, clean and drain.
Step 2Put the meat into the container, add a little salt, sugar, chicken essence, cooking wine, black pepper, five spice powder and fresh soy sauce, stir and marinate for 10 minutes.
Step 3Add starch and stir well. Deep fry until golden and soft.
Step 4Dice lotus root with Hangzhou pepper.
Step 5Chicken, lotus root, Mahua all oil, Hangzhou pepper with hot oil.
Step 6Heat the pan, pour in onion, ginger, garlic, pepper, stir fry until fragrant.
Step 7Pour in fried chicken, diced lotus root and Mahua, add salt and chicken essence. Two spoonfuls of Laoganma Douchi chili sauce, stir well, and a little less garlic sauce. Stir and stir.
Step 8After stir frying, you can get out of the pot.