中文介绍

英文解说

中文介绍

肥净仔鸡1只约750克，蒜头8瓣，青辣椒25克，醋1汤匙，酱油约2汤匙，白糖1汤匙，生粉各适量。①将仔鸡剖好(留肝)洗净，剔去大骨，剁成3厘米见方的块，肝切成小块，放在碗内，加入1／2汤匙酱油、适量生粉拌均匀。

②将青辣椒洗净，切成片。蒜瓣拍碎。取碗一只，放入酱油、醋、白糖、生粉调成卤汁。

③烧热锅，下油，烧至七成熟时，下浆好的鸡块，炸至呈金黄色时捞起。待油温升至八成熟时，将鸡块下锅再炸至金红色，倒入漏勺滤油。

④锅内留适量油烧热，下蒜瓣、青辣椒煸炒出香味，倒入卤汁煮滚，加入鸡块翻炒片刻，淋上香油即可。

英文解说

Fat chick a net about 750 grams of garlic 8, 25 grams of green pepper, 1 tablespoon of vinegar, soy sauce, about 2 tablespoons sugar 1 tablespoon cornstarch the right amount.

① profile will be a good chick (left liver) washed, picked off a large bone, chopped into 3 cm square block, liver cut into small pieces and put into a bowl, add 1 / 2 tablespoons soy sauce, cornstarch mixed with appropriate uniform.

② wash the green pepper, cut into pieces. Paisui garlic. Take a bowl, add soy sauce, vinegar, sugar, starch transferred into a gravy.

③ burning wok, under the oil, till the seven mature, well under the paste chicken, fry until golden brown when picked up. Until the oil temperature rose to eight mature, and then deep fry the chicken pot of red and gold, oil filtering into the colander.

④ amount of oil to stay hot pot, under the garlic, stir Stir green pepper flavor, pour marinade and bring to boil, add chicken stir fry a while, topped with sesame oil.