Spicy Chicken
1.
Soak in water, get rid of blood
2.
Soak for a while, then divide the chicken into two portions and cut into small pieces with a knife. Add cooking wine, salt, vinegar, ginger slices, and chili powder and marinate for half an hour
3.
First cut the ginger and the dried chili
4.
Hot pot with hot oil
5.
Put the chicken in when the oil is hot to 8 minutes, and let it half down first
6.
After the first frying, let’s wait for a while, then put it in the pot together for the second time. The second time is less time, and soon it will turn slightly yellow.
7.
After frying, leave a little oil in the pan, leaving the scallion flavor. Remove the scallions, add sliced ginger, scallion, white and dry to get the fragrance, and then fry the red peppers over low heat. Drained chicken
8.
Less sugar, and finally add pepper and stir fry
9.
It's marinated and then fried, and then fried slightly. In fact, it's a very fast dish
10.
Sprinkle with white sesame seeds at the end, but the pepper is a little bit less, it will be better next time
Tips:
1. Marinate the chicken before frying the chicken. Be sure to sprinkle enough salt. If you add salt when frying the chicken, the salt will not enter the chicken, because the shell of the chicken has been fried and the texture is relatively tight, and the salt can only adhere to it. The surface of the chicken affects the taste
2. When frying the dried chilies, be sure to heat the pan with cold oil and sauté on low heat until fragrant, otherwise the chilies will be black
3. If you want to eat softer, you can add a little water at the end when you fry. 4. The second re-fry method can quickly ensure that the outside is crispy. If you keep fried, it will lose too much water, and it saves oil and can quickly color
