Huajiao WugujI

Taste: Spicy; Cooking method: Steaming; Time: 45 minutes; Difficulty: Normal.

Detailed steps for cooking Huajiao WugujI

Heat the wok and pour in 300g of corn oil. Heat until it is 60% hot and turn to low heat;

Add the loose scallion and ginger pieces and fry until fragrant;

Add the red chili pepper and fry until fragrant;

Add the Sichuan peppercorn;

Continue to stir and fry over low heat until the Sichuan peppercorn becomes dry and crispy. Turn off the heat;

While the oil is still hot, filter it into a large bowl. You can filter it twice;

The amber-colored spicy oil is clear and fragrant. You can seal and store it for later use. It can be used for cold dishes or stir-fry dishes, and it is appetizing and flavorful.

Remove the head and tail of the black-boned chicken, clean it, and cut it into walnut-sized pieces. Use a disinfected towel or kitchen paper to absorb excess water;

Put it in a bowl, add minced garlic and ginger, and stir well. It is better to knead it by hand;

Add 1 tablespoon of corn oil;

Add soy sauce, sugar, and salt, and stir well;

Cover with plastic wrap and marinate for more than 15 minutes;

Arrange the chicken in a plate;

After the steamer is steaming, put the chicken in and steam over high heat for 10 minutes, then turn off the heat and let it sit for 2 minutes;

Take out the steamed chicken, sprinkle with scallions, red chili pepper, and a few fresh Sichuan peppercorns (for decoration);

In a small pot, add 3 to 4 tablespoons of spicy oil and heat until it is 80-90% hot—there are rapid and dispersed oil patterns at the bottom, and there is a slight smoke on the surface;

Pour the hot oil evenly on the chicken. You will hear a sizzling sound, and the fragrance will spread instantly;

Add 4 tablespoons of premium soy sauce to the original pot, boil it, add oyster sauce, stir well, and boil again;

Pour it over the chicken. The dish is ready to serve—