1. Chopped chicken rack, wash,
2. Put it in the water and blanch it (the blanching time is shorter). This step is to remove the blood.
3. Remove the blanched chicken racks for later use.
4. Put the oil in the pan, and the oil used for frying at ordinary times will do. (Are there friends thinking that putting this little oil in the pan will not stick to the pan, don’t worry, look down). Heat oil and put in 2 aniseed. When asked about the fragrance, put it in the chicken rack.
5. Start to stir fry. At the same time put a little salt.
6. At the same time, make a sauce, add sugar, vinegar, light soy sauce, green onions, garlic, and chili oil in a bowl.
7. When it's fried, you can hear it when you stir fry with a shovel, when the sound of crashing, crashing, it's OK. If you don't like the feeling of being too crisp, you can fry it for a while.
8. Pour out the extra oil, (see how much oil comes out) Don’t fall off the oil, use it to make spicy tangs, or pancakes, it’s very fragrant.
9. Pour in the mixed juice and stir fry quickly. Out of the pot. At this time, you can smell the fragrance immediately in the kitchen.
10. Come on, have a taste, isn't it delicious?
Tips:1. The juice should be less, and the chicken will not be crisp when there are more chicken racks;
2. Don't add salt to the adjusted juice, it should be because we have added salt before;
3. Sweet and sour, and chili oil, increase or decrease according to your taste.
