Stir-fried chicken with sour bamboo shoots full of Liuzhou flavor, full of aroma, crispy and tough chicken, spicy and sour bamboo shoots, the sour taste of sour bamboo shoots and the match of chicken and chicken can be said to complement each other, sour and delicious.
Wash the chicken chop, cut into a knife at 0.5cm intervals, deep but do not cut, then cut into pieces in the direction of the vertically cut knife marks, chopped into the pepper, sliced garlic
Soak the sour bamboo in water first, cut into slices, then soak it in water, wring it repeatedly, rinse it, and wring it out to reduce the sourness.
The wok does not need to be drained, put the squirted sour bamboo shoots into a small fire, stir fry, and gradually evaporate the scent of the original juice in the sour bamboo shoots, and simmer the dried sour bamboo shoots.
Pour the oil into the wok, add the ginger, garlic and Chaotian pepper to the scent after heating. Then add the chicken to stir fry, add the sour bamboo shoots, transfer the rice wine, soy sauce, oyster sauce, and white sugar. Evenly, continue to fry for 3 minutes until cooked.
1. When you start to fry the sour bamboo shoots, you must use a small fire to gradually evaporate the smell of the original juice in the sour bamboo shoots. If you use a fierce fire, the acid shoots will dry out and the inside will not dry, which will affect the taste. 2. The sour bamboo shoots are soaked in water for half an hour, then cut into pieces, then soaked in water, repeatedly wringed, rinsed, and then wrung out, which can reduce the acidity. 3. Chicken chop is the stomach of the chicken, so be sure to tear off the inner yellow fascia when you buy it, and wash it carefully. In fact, this dish was made by me some time ago.