The Recipe of Pickled Pepper Field Chicken

Health benefits

Tianji: eye protection, anti-cancer and anti-cancer

Soybean sprouts: low protein

Sichuan Pepper: Warm

Ingredients

750 grams of field chicken

50g pickled peppers

Seven small chili peppers

250g of soybean sprouts

Jiang Wupian

Garlic in moderation

Appropriate amount of Sichuan pepper

A little cornstarch

Slight light soy sauce

A little dark drawing

A coriander root

Moderate amount of cooking wine

A little salt

A little chicken essence

The Recipe of Pickled Pepper Field Chicken

1. Wash and cut the field chicken, and soak all the pickled peppers

2. Prepare the ingredients for later use

3. Wash and set aside soybean sprouts

4. Marinate the field chicken with a little cornstarch, salt, and cooking wine for half an hour, and mix a little dark soy sauce and light soy sauce well for later use

5. Heat up a hot pot with cold oil and stir fry the garlic and soybean sprouts until fully cooked

6. Stir fry the bean sprouts and place them at the bottom of a bowl for later use

7. Heat 50% of the oil in the wok, marinate the field chicken until smooth and cooked, then remove and set aside for later use

8. Stir fry Sichuan peppercorns in hot pot and cold oil, then remove the Sichuan peppercorns

9. Stir fry garlic, ginger, and small chili peppers (leave some garlic and small chili peppers for later use)

10. Stir fry pickled peppers to create a fragrant aroma

11. Pour in the field chicken and continue to stir fry

12. Pour in and adjust the dark and light soy sauce

13. Add boiling water and cook over high heat for three minutes

14. Remove the field chicken and place it on the bean sprouts

15. Pour the soup from the pot into the soup bowl, sprinkle with minced garlic and small chili peppers, and pour over the oil from the bottom of the pot

16. Place coriander on the table

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