White pepper powder - for marinating the chicken Sugar and salt - the foundation of a savory dish. Garlic, ginger, and scallion - this three are always popular in Sichuan dishes. Sichuan peppercorns - whole Sichuan peppercorns are used to create this lovely "ma" numbing feeling for your tongue. Just make sure this type is aromatic enough. But you need to cook the meat by batches.ĭried chili peppers - you can use your familiar type. IngredientsĬhicken thighs - you can also use a whole chicken, and cut it into small bites.Ĭooking oil for shallow frying- I love to use the shallow frying method instead of pan-frying in home cooking because it saves more oil. But as a good blogger, I am trying to introduce the authentic version and this is the real version. Reducing the number of chili peppers will not influence the taste very much, but it can save lots of money if dried peppers are quite expensive. You can reduce the hot peppers and use only 15 to 20 dried peppers. Absolutely yes! I am reproducing the authentic Chongqing-style mala chicken, so a large number of peppers are needed. You may wonder whether you can reduce the number of chili peppers when seeing this dish from the picture. Soak the peppers with water and then fry them over a slow fire for a short time can greatly reduce the natural spiciness, improve the aroma, and of course avoid burning them in the following steps.Remove the seeds after cutting the dried peppers apart Cut only part of the dried peppers into sections and keep the remaining as whole ones. Some tips for controlling the spicy taste And then use scissors to cut the left meat on the bone.
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