1. Material preparation
2. First marinate the crispy chicken bones, add a teaspoon of salt and a teaspoon of sugar
3. A spoonful of white wine
4. Half of the ginger chopped, mix well, marinate for one hour
5. In the meantime, prepare the ingredients, cut the dried chili into sections, discard the excess chili seeds at the bottom of the bowl, slice the remaining ginger, and pat the garlic loosely
6. After the chicken bones are marinated, heat up in a non-stick pan, pour the chicken bones into the flat without adding oil, and fry them over medium-high heat to get the fat
7. Add ginger and garlic to the chicken crispy bones and stir fry
8.
Fry until the chicken bones are all white and a lot of fat is forced out. At this time, pour out most of the oil in the pan.
The amount of oil poured is enough for me to fry three or four dishes. It is really a lot of oil.
9. Put the pot back on the stove, pour in dried chili and pepper and stir fry
10. Add two spoons of light soy sauce and one spoon of dark soy sauce, and stir fry until the surface of the chicken's crispy bones is browned
11. Add cooked white sesame seeds and stir well
Tips:The crispy chicken bones were salted before frying, so I didn't add any salt during the frying process. Adjust this according to my own taste.
Those who love garlic can prepare more, just pat it loosely with a knife, and add it in step 7, because the finished garlic cloves are also delicious.
