We all know that a lot of Hunan cuisine is spicy. I remember my father was on a business trip and went to Hunan. He couldn’t stand the spicy food there. He specially asked the kitchen master to be merciful and not to put chili peppers, but he still ate spicy food. Why? Because the pot fried pepper, the pot is very hot, fried dishes of course feel hot. But it’s strange that I’m not afraid of spicy food. Let alone I’m not a person who can eat a bowl of spicy food, but I like spicy food very much. I always hear about bandit chicken. I checked the website and made a reference. I changed the material slightly to chicken thigh meat. I know it’s very unorthodox, but who can say it’s absolutely authentic? To sum up, this dish is not difficult to see in the process of operation. It is characterized by spicy, fragrant and crisp.

Ingredients

500g chicken leg
10 carrots
1 star anise
1 section of cinnamon
1 tsp pepper
1 tsp fennel seed
3 Capsicum (red, sharp, dry)
1 tbsp bean paste
1 / 2 teaspoon refined salt
1 / 4 cup soy sauce
1 / 2 tbsp soy sauce
1 / 2 tsp sugar
1 tbsp chili powder
5 tablespoons of Baijiu
Pepper in moderation
Proper amount of rapeseed oil
1 green garlic
3 parsley
1 tbsp minced garlic
8 slices of ginger

Directions

Step 1
Cut the chicken thighs and salted them for a few hours with soy sauce, salt, sugar, Baijiu, pepper. Taste the sauce, put the cold water in the pot, put the chicken into the oven and open the fire, then remove the floating foam.

Step 2
Prepare seasonings: star anise, cinnamon, Zanthoxylum bungeanum, fennel seed and dried pepper;

Step 3
Blanch the carrot and cut the dried pepper into sections

Step 4
Bring to a boil, slow down, add pepper, star anise, cinnamon, fennel and dried pepper section, slow down beyond the flavor

Step 5
Open the fire, pour in the chicken, stir fry

Step 6
Add soy sauce, fry and color

Step 7
Add Baijiu and water energy to the surface.

Step 8
Cover the pot and simmer over medium heat until soft. The chicken here is easy to rot, so you don't need a pressure cooker. Simmer and serve

Step 9
Open fire again, add ginger, garlic, chili powder, saute until fragrant

Step 10
Pour in chicken and garlic, add raw wine, Baijiu, and uniform.

Step 11
Pour in the carrots, bag a few times, taste, if not salty enough can add a little salt

Step 12
Turn off the heat, add the coriander section, turn well, and serve. After serving, the coriander can be spread again