Spicy Chicken
1.
Wash the chicken, chop large pieces and set aside
2.
Prepare ingredients and ingredients
3.
Add appropriate amount of cooking wine to marinate the chicken to remove the fishy taste. If you don’t like the taste of cooking wine, you can marinate it with oyster sauce
4.
Heat the pan and add oil. Be sure to heat the chicken so that the chicken won’t stick to the pan.
5.
Add oil, cook for 7 minutes, add half of the various seasoning ingredients and fry until golden brown.
6.
Pour the chicken in controlled dry water and fry on medium heat until golden
7.
Add the juice made with oyster sauce, light soy sauce, dark soy sauce, and vinegar
8.
Mix the seasoning sauce with a spoon, color the chicken, dry-fry for about three or four minutes, then add half a bowl of water, cover the pot and simmer for a few minutes, and simmer until the juice is almost harvested. If it is a domestic grass chicken, Put in more water because the meat of this kind of chicken is harder and firmer. If there is little water, it will be difficult to simmer.
9.
After the juice is collected, add the remaining peppers and other ingredients, dry fry, add salt and monosodium glutamate to taste
10.
Into the plate, start eating!
Tips:
1. Add appropriate amount of cooking wine to marinate the chicken to remove the fishy taste. If you don’t like the taste of cooking wine, you can marinate it with oyster sauce
2. When simmering, add half a bowl of water, cover the pot, and simmer until the juice is almost harvested. If it is a domestic grass chicken, add more water, because the meat of this kind of chicken is harder and firmer. If there is less water, it will Hard to cook
3. You can keep the vinegar
