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Spicy chicken with bean sauce
The red oil watercress brought back from Chongqing finally has a place to play. Today, let's try the taste with this chicken.Because Pixian watercress was originally salty, I didn't put salt in it, otherwise I would die alive!
Step 1 . Buy the chicken and chop it into small pieces for later use
Step 2 . First put the chicken into the pot and blanch it. When blanching, put some ginger slices to remove the fishy smell
Step 3 . The chicken nuggets after blanching can be used. The soup just blanched can be used after the foam is removed.
Step 4 . Start the oil pan, pour in the oil, add the red oil bean paste at 40% heat, stir fry until the aroma overflows
Step 5 . Add chicken nuggets and stir fry
Step 6 . After stirring, add chicken soup and simmer over low heat
Step 7 . Remember, the fire should not be too high, otherwise it will become a dry pot of chicken nuggets!
Step 8 . About 5-10 minutes, collect the juice and prepare to take it out of the pot
Step 9 . Hot spicy chicken with red oil and bean sauce.
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