How to make spicy pepper chicken

\”Pepper chicken is dark red under the lining of the sauce,
The green peppercorns are hidden,
Taste a piece of chicken, the meat is tender,
Mapo tofu’s spicy taste and peppercorns of peppercorns The flavor of the hemp,
and the fragrance of the chicken are integrated,
This is a dish enjoyed on the tip of the tongue. \”

The details of the ingredients

The Lord Material


  • Affairs Pumpkin
  • A moderate amount

  • Green bamboo shoot A moderate amount

Auxiliary material

Mishengchuan Mapo tofu sauce


[123 ]

    Sanshengchuan dried peppers

  • Affairs
  • Fresh peppercor ] Ginger

  • A moderate amount
  • white sugar

  • A moderate amount Salt
  • A moderate amount

  • Botanical A moderate amount
  • ]

  • Spicy flavor
  • Burning process

  • Two minutes take time Ordinary difficulty
  • The practice of the spicy pepper chicken
  • Cut into small pieces, peel the pumpkin and green bamboo shoots into small pieces, cut slices of dried peppers, green onions, slices of ginger;


Hot oil, put onion ginger in fragrance;

  • 麻辣花椒鸡的做法步骤:1 Pour into the chicken into the chicken Block, stir -fry for 5 minutes;

  • 4
    Put in pepper and dried chili to continue stir -fry for 2 minutes; [123 ] 麻辣花椒鸡的做法步骤:2

  • 5

  • Put in sugar and salt, and finally pour Three Shengchuan Mapo tofu sauce;
    麻辣花椒鸡的做法步骤:3 [

    [ 123]

  • 6

  • Stir evenly and pour in boiling water (the water and ingredients are flat), cook on high heat for 5 minutes;
    [1] 麻辣花椒鸡的做法步骤:4

  • 7

  • Pour in green bamboo shoots and pumpkin pieces and stir well;


  • Cook for 5 minutes, collect the juice on the fire;

  • 麻辣花椒鸡的做法步骤:6


  • 麻辣花椒鸡的做法步骤:7 Tips
    Spicy pepper chicken is a traditional famous dish in Sichuan.We chose the Mapo tofu sauce of Mishengchuan, boiled slowly, naturally fermented, and the mouth was delicious. As for the spicy degree, we chose the dried peppers of Sanshengchuan, which originated from the gift of nature.With incense, the fragrance of fragrance, the combination of chicken and pepper, spicy but not dry, and the aftertaste is long.