1、1雞肉切成薄片，加鹽1克、味精2克，醬油2克、麻油2克，酒5克，生粉2克拌勻；角菜摘取葉片；蔥切花。
2、角菜、雞肉分别放入熱油鍋中炸熟後，撈出備用。
3、炒鍋中留10克油燒熱，加花椒粉和蔥花炒香後，放入雞肉和味精2克、醬油2克、麻油2克、酒5克快速翻炒，最後淋下生粉、清水勾芡，炒勻即可盛于盤中。
4、盤邊鋪上角菜另可加番茄片和絲辣椒片裝飾。
花椒雞的正宗做法
更新时间：2025-02-07 01:39:31
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