Fried Chicken

 

Not all dishes with dried chilies are spicy~~~

material  

Young rooster	Half
salt	Right amount
pepper	a little
Cooking wine	Right amount
starch	2 tsp
Dried chili	Half a small bowl
Doubanjiang	1 tablespoon
Tempeh	1 scoop
Ginger	2 buds
Single garlic	3
Peppercorns	1 piece
Octagonal pineapple fruit cinnamon bay leaf etc.	Girls
Soybean sprouts	1 place
Chives	A few
soy sauce	Right amount
Braised Soy Sauce	Right amount
Oyster sauce	Right amount
Sugar	a little
oil	Right amount
Balsamic vinegar	Right amount

The practice of strong fragrant dry pot chicken  

1. Wash the young cock thoroughly, chop them into even-sized pieces, drain the water, and marinate with salt, cooking wine, pepper, and starch for about half an hour---add a small amount of egg white;

   

2. Wash the dried chilies, soak them for a while, and cut them into short sections. Chop the bean paste finely and mix it with the tempeh. Cut ginger into small pieces and cut garlic into large pieces and various spices (prickly ash, star anise, Sana, grass fruit, cinnamon, bay leaves, etc.) Together

   

3. Light soy sauce, braised soy sauce, oyster sauce, sugar, cooking wine, add the appropriate amount of water to make a flavored juice;

   

4. Pour hot oil (a little bit more) into the marinated chicken nuggets and stir fry until the chicken nuggets are dry, the surface is golden, the chicken shrinks, and when the chicken skin is oily, the oil is contained --- the chicken is almost half cooked at this time;

   

5. Reserve an appropriate amount of base oil, pour in the washed and drained soybean sprouts, stir fry, and stir-fry, adjust a small amount of salt, and shovel out the bottom of the bowl---mung bean sprouts are heavy in the water, and the water is bad during frying and cannot be used;

   

6. Wash the wok, heat a moderate amount of oil, pour in the watercress, spices, and dried chili in turn, and stir-fry on medium-to-low heat to create a fragrance;

   

7. Add the green onion and stir fry;

   

8. Pour the chicken nuggets and stir fry on high heat;

   

9. Cook into the sauce, quickly stir-fry until the sauce thickens. When the chicken is coated with the sauce, pour some balsamic vinegar to make it fresh, adjust the salty taste, turn off the heat;

   

10. In a bowl, cover the bean sprouts and sprinkle with chives.