Method:Frying




Raw material

Young chicken 400 grams, sauerkraut 75 grams, Shui Lanpian 25 grams, fresh red pepper, garlic each 20 grams, egg white 1, soy sauce, cooking wine each 10 grams, vinegar 5 grams, refined salt 3 grams, monosodium glutamate 1.5 grams, wet starch 35 grams, sesame oil 10 grams, lard 75 grams.


Manufacture

1st, is first light the young chicken ji on the flowered knife, then cuts the existing agreement 1 centimeter square Ding. The sauerkraut, the fresh red pepper, Shui Lanpian, the garlic sliver granular. The diced chicken with the refined salt 1 gram, the egg white and the wet starch 25 grams mixes evenly the starching.
2nd, enters 40% hot lard inside slip the diced chicken under to be ripe, pours into the colander.
3rd, in the pot puts the oil 75 grams, gets down enters the sauerkraut, Shui Lanpian, the garlic, the fresh red pepper to fry ripe.
4th, under enters slides the good diced chicken, adds the soy sauce, the cooking wine, the vinegar, the refined salt, the monosodium glutamate to fry gets interested ripe, thickens soup with the wet starch, to drench the sesame oil, chargging namely becomes.


Characteristic

The pulp slides fresh, harsh tasty, is in the Hunan cuisine the traditional famous cuisine.


Operation prompt

The diced chicken starching must be uniform. When slippery diced chicken must grasp the oil temperature.

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