1. Chop the chicken into small pieces, soak for a while, change the water twice to soak the blood.
2. Put more water in the wok, put the chicken pieces in, pour a little cooking wine, and blanch the water over the heat.
3. After blanching, drain the water and set aside.
4. Put a little more oil in the wok and heat it up.
5. Add the chicken nuggets and fry for a while to collect the moisture.
6. After the moisture is slightly reduced, change to high heat, and fry until the skin of the chicken pieces turns yellow and tighten.
7. Remove and drain the oil and set aside.
8. Leave some bottom oil in the pot.
9. Add ginger, garlic, fragrant leaf, pepper, pepper and half of the pepper, and stir-fry on low heat to create a fragrance.
10. Stir fry until the ingredients are slightly burnt.
11. Add the chicken nuggets and stir fry. At this time, add a little salt, otherwise the chicken nuggets will not taste at all if you add them at the end.
12. Add a little thirteen incense and continue to stir fry.
13. Add dried chili noodles and stir-fry evenly.
14. Add the last half of the dried chilies, sprinkle a little sugar, drip a few drops of braised soy sauce, sprinkle a little chicken essence to improve the flavor, stir-fry evenly, and take out.
15. Spicy and delicious, wow, don’t you hurry up and do it?
Tips:Choose a slightly tender chicken. Fry the chicken nuggets first, the chicken nuggets will be more fragrant. The salt must be put in the front to taste, otherwise the salt will stay in the pot and won't taste.
