《食全食美》字幕葱油青椒鸡中译英翻译

葱油青椒鸡

主料：净三黄鸡

辅料：青尖椒洋葱

鸡要小火慢煮10-15分钟焖20分钟成熟后口感更嫩。

炸葱油时，火不要太大，小火慢炸，这样炸出来的葱油更香。

热油浇料碗时青椒垫底避免维生素C受破坏。

步骤一：三黄鸡半只切好备用锅中加水放葱姜花椒大料煮料水开锅后放入青椒半只鸡料酒小火慢煮10-15分钟焖20分钟。

步骤二：锅中坐油放入姜片花椒大料放入洋葱大葱煸黄煸干做成葱油。

步骤三：青红椒切粒放入碗中放入葱末蒜粒姜末加盐糖生抽酱油米醋香油调味。

步骤四：锅中再次把油做热浇在青椒料碗中搅匀鸡捞出切条码放盘中浇上碗料就可以上桌了。

Chicken with Scallion Oil and Green Pepper

Main Ingredients: Yellow Hair Chicken

Other Ingredients: Green chili pepper and onion

Boil the chicken over gentle

fire for 10-15 minutes and braise it for 20 minutes for tender taste.

Prepare the scallion oil on gentle fire slowly for more fragrance.

When pouring hot oil in the sauce, ensure the green pepper at the bottom to keep Vitamin C.

Step 1: Halve a Yellow Hair Chicken; boil water with scallion, ginger, Sichuan pepper and aniseed; put in green pepper, half of the chicken and cooking wine to stew for 10-15 minutes on gentle fire and braise for 20 minutes.

Step 2: Stir-fry sliced ginger, Sichuan pepper, aniseed, onion and scallion to prepare scallion oil.

Step 3: prepare the sauce with diced green pepper and red bell pepper, minced scallion, garlic and ginger, salt, sugar, light soy sauce, soy sauce, rice vinegar and sesame oil.

Step 4: pour heated scallion oil over the sauce and mix it up; cut the chicken and put it on the plate; dress the sauce on top.