Sanhuang chicken

1 only 500g

green pepper

Proper amount

verdant

Proper amount

energy

Proper amount

garlic

one aspect of the matter

corn oil

Proper amount

Cooking wine

Proper amount

Light soy sauce

Proper amount

The practice of pepper chicken

Remove the chicken feet and the head of the chicken and wash them (these two parts always make me uncomfortable, so ...) Cut the onion, cut the ginger and wrap the garlic to keep the original appearance. Put a pot of boiling water to fish out the chicken, and the chicken will turn white slightly.

Take another cast iron pot, heat it with oil, add green pepper, onion, ginger and garlic, and stir-fry until fragrant. Then add the processed chicken, pour the cooking wine and soy sauce on the chicken, turn it over to make it all covered with oil, and heat it evenly.

Pour boiling water, as long as it can drown the chicken, cover the pot and simmer on low heat. Because the water is full, the chicken can be tender, but I won't tell you how I know how the fire started until I open the lid.

After more than ten minutes, the flip will be opened, and the water level will drop into fire. Turn it every 20 minutes, add some sugar when there is a little soup left, and add some salt when it is not salty enough and the color is good enough.

Turn the heat down to collect the juice. Be careful not to paste the pot at this time, but you can't have too much soup. The right soup will have a caramel feeling. Spicy chicken can be eaten!