When it comes to Sichuan cuisine, the first impression is spicy. Sichuan cuisine is not equal to spicy, but it is inseparable from spicy. If Sichuan cuisine is not spicy, it will lose its most distinctive and flavorful flavor. People in Sichuan and Chongqing can play different tricks with the same chili. To taste Sichuan cuisine is to taste it, to play with chili, to play with research and to play with taste怐 Welcome to delicacy, please search WeChat official account: “eat vegetable garden” or add EJM2467 directly.


2 A chicken leg
10 Kegan pepper
1 Kegan Zanthoxylum bungeanum
8 Kelaojiang
3 Clove garlic
1 Scallion root
8 Kebai sugar
16 Kexiang vinegar
15 Keji wine
10 Gram starch
suitable Salt measurement
30 Gram cooked peanuts
6 Keke soy sauce


Step 1
Prepare raw materials in advance

Step 2
Loosen the chicken leg with the back of the knife, then remove the bone

Step 3
Peel and dice the boneless chicken leg

Step 4
With cooking wine, 1 / 2 starch, soy sauce, salt code flavor

Step 5
Add sugar, vinegar, cooking wine, salt to the bowl Mix the water and starch well (suggest to try a good juice)

Step 6
Cut the red pepper into small segments; Cut the scallion into small pieces; Cut ginger and garlic into rice

Step 7
Heat the oil in the pan, and then put the pickled chicken into the oil pan to quickly lubricate the oil until the surface is golden

Step 8
Drain the oil from the chicken

Step 9
Leave a little oil in the pot, add ginger rice, garlic rice, Chinese prickly ash, pepper and saute until fragrant

Step 10
Then add scallion and stir fry quickly

Step 11
Then add the fried diced chicken and stir fry quickly, Diced chicken needs to be fried in a hurry. It's easy to get old when the fire is small

Step 12
Stir fry and mix the bowl juice quickly

Step 13
Turn off the heat before leaving the pot and add the peanuts to increase the crisp taste

Step 14
A plate of crispy, slightly spicy, salty, slightly sweet and slightly sour kung pao chicken is out