Ingredients: 250 grams of chicken.

Accessories: soy sauce 15g cooking wine 10g salt 8g onion 5g ginger 5g rapeseed oil 150g dried pepper 100g pepper 25g rock sugar 10g sesame 15g.

The practice of spicy chicken

1. Cut the chicken into 1.5-2 cm square pieces. Slice ginger and cut onion into small pieces.

2. Put the chicken in a bowl, add soy sauce, cooking wine, salt, a little ginger and a little pepper, mix well and marinate for 30 minutes.

3. Cut the dried pepper into small pieces, put rapeseed oil in the hot pot, and when it is 50% hot, change to slow fire and put oil in the pepper for 30 seconds to pick it up.

4. Heat the Chili oil to 10 with high fire and fry the chicken pieces. Stir-fry until it is ginger, take it out and leave it for a while, then stir-fry. Pour the oil out of the pot for later use.

5. Stir-fry onion and ginger, stir-fry rock sugar and stir-fry chicken pieces. Stir-fry for 2-3 minutes, add pepper and oiled dried pepper, and stir-fry over low heat for 2 minutes. When the oil in the pot is almost absorbed by the dried Chili, stir the sesame evenly and take it out of the pot.