Fried chicken is always a very spicy dish here. It used to occupy half of the catering industry with large-scale chicken, so many chefs here are good at cooking chicken besides making noodles, so you should understand what I mean. The fried chicken I am going to cook next is very delicious.

Today's fried chicken is not blanched, and the chicken is firm, tender and tasteless.

1. First, prepare a fresh chicken for processing.

After removing the chicken's buttocks and toes, chop the chicken into small pieces of uniform size, which is easier to taste. Then put the cut chicken pieces into clear water, grab them and wash them, and then take them out and control the water for later use.

Prepare small ingredients, cut an onion, slice a ginger, grab a handful of dried peppers, a handful of green peppers, add 1 star anise, a section of cinnamon, a few fragrant leaves and garlic, cut them in the middle and prepare a can of beer for later use.

After all the materials are ready, start cooking.

Heat the oil in the pan, fully slide the pan, then pour out the hot oil, and add the cold oil. Before pouring into the pan, be sure to control the moisture of the chicken, stir-fry over medium heat for about 1 minute, and stir-fry the moisture in the chicken pieces until fragrant.

Stir-fry the chicken pieces until fragrant, and then pour them out to control the oil.

Add hot oil to the pot. When the oil is hot, pour the prepared spices and stir-fry until fragrant. Then pour in the chicken pieces with oil control and stir well.

Add 20g bean paste, stir-fry the chicken pieces in red oil until they are colored, pour in a can of beer to remove fishy smell and increase freshness, then pour in a proper amount of water from the side of the pot, add 2g salt, 1g chicken powder, a little sugar and 20g soy sauce, and stir well.

After boiling the soup, simmer for 20 minutes.

When stewing chicken nuggets, prepare a green pepper and a red pepper and cut them into rings for later use.

Stew 10 minutes, put the chopped garlic into the pot, and after 20 minutes, the chicken pieces have been stewed, and the soup is tasted. Turn the fire to collect the soup until it is thick, pick out the seasoning in the pot, pour in the cut green and red pepper rings, and stir-fry the green and red peppers quickly.

Thicken a little water starch, then pour a little red oil to make the dish moist and shiny, and then turn it over and serve.

Pay attention to punk. There are simple and practical home-cooked dishes for your reference every day. See you next time!