(1) Boned chicken, washed and chopped into small pieces, thoroughly washed away blood, peeled onion and cut into small pieces, sliced ginger, sliced red pepper and peeled garlic, and washed in a fresh nine-story tower.

(2) Heat the oil pan, pour in 2/3 cups of sesame oil and stir-fry with vegetable oil, garlic, ginger slices and pepper granules.

(3) Stir-fry the onion slices, stir-fry the chicken pieces in the pot until the surface of the chicken is slightly colored, and sprinkle a little salt.

(4) Add 1 cup of soy sauce, stir-fry and color, add 1 cup of rice wine, add the remaining 1/3 cups of sesame oil and vegetable oil, stir-fry and add crystal sugar to melt, stir-fry until the chicken is completely colored and tasty, and pour into the fresh nine-story tower.

(5) Reduce the heat until the soup is thick, stir-fry until the soup is wrapped on the chicken, and serve.

2. Chicken balls with orange juice:

(1) Prepare the required ingredients. Peel carrots, cut small flowers, slice chicken, grab chicken with egg liquid and cornmeal, knead into balls and roll into cornmeal. Oil twice and fry until golden brown. Fried vegetables.

(2) Add chicken balls, orange juice, salt and water starch, and collect the juice over high fire.

3, sausage chicken rolls:

(1) Remove the chicken bones. Pour into barbecue sauce, knead well and marinate for one night. Choose sausages of the same size and length as the width of chicken. If it is a frozen sausage, heat the sausage first. Spread the chicken flat and put the sausage on it.

(2) Roll the sausage with chicken, tie it tightly with cotton thread and put it on the baking tray of the air fryer.

(3) Bake in an air fryer for about 25 minutes, and turn the noodles once in the middle.

(4) Finally, brush a little honey water on the chicken and bake for 2 minutes.

4, fermented bean curd fried chicken:

(1) Chicken is ready, washed, soaked for half an hour, rinsed with running water and dried.

(2) Punch some holes in the chicken with a toothpick to facilitate the chicken to taste.

(3) Put some salt and cooking wine on the chicken and marinate for a while.

(4) Wash and shred the onion and ginger, dry the water and shred.

(5) Wipe the salted chicken evenly with a proper amount of fermented bean curd and massage it a few times.

(6) Add onion, ginger and garlic, cover with plastic wrap, and marinate in the refrigerator for about 12 hours.

(7) Brush oil in the air frying basket, adjust the temperature of the air frying pan to 180 degrees, and preheat it for 5 minutes.

(8) Put the chicken into the frying basket.

(9) Roast chicken is served.

5, spicy chicken:

(1) Cut the chicken into pieces, soak it in clear water for 2h, and wash it.

(2) Marinate with salt, cooking wine and a small amount of minced garlic (minced garlic can be omitted, and the amount of salt must be sufficient, otherwise it will not taste in the later stage, and the whole frying will not be fragrant).

(3) Fry until the surface is golden and the fire is slightly bigger, which can keep the inside of the chicken fresh and tender. Fry it and cut the ginger into large pieces. Stir-fry garlic cloves and shallots in a hot pot, and add dried Chili segments and peppers cut in advance (peppers are spicy when cut, fresh Sichuan peppers are better, and stale ones taste better).

(4) Stir-fry the fragrance, add the ginger slices to continue, pour in the chicken, stir-fry quickly with high fire, and quickly choke the fragrance into the chicken.

(5) After frying, sprinkle some salt on the surface to improve the taste (not too much, the chicken itself is salty).

6, saute spicy chicken:

(1) Prepare the main ingredients, water fowl and potatoes, peel them and cut them into large pieces for later use.

(2) Put the oil in the wok, add the garlic slices, ginger slices, red pepper, star anise, pepper and cinnamon after the oil is hot, and stir-fry for fragrance.

(3) Pour the chicken and stir fry; Add cooking wine, soy sauce and sweet noodle sauce, stir fry, and add 300ml water to boil; Pour into the pressure cooker.

(4) Add diced potatoes and a little salt; Choose chicken/duck in the pressure cooker.

(5) After completion, the pressure cooker will whistle to remind you, open the lid, select the juice collection function, and add chopped green onion.

(6) Before taking out the pot, put the chopped green pepper and onion. Cook a bowl of lasagna and pour the soup on it. It is delicious.

7. Chicken pot:

(1) 700g fresh chicken, cut into pieces of appropriate size.

(2) Mix 70g of water and 70g of Chongqing chicken pot seasoning Huangnihe evenly.

(3) Marinate the chicken. It is best to marinate with plastic wrap for more than 2 hours.

(4) Prepare celery, coriander and pepper. Peel garlic. Slice the onion. Slice celery and pepper.

(5) Put oil in a hot pan and cool, and saute garlic and dried red pepper.

(6) Pour the marinated chicken pieces and stir fry, and add appropriate amount of yellow wine and soy sauce. Stir fry until the water is dry. Add onion, celery and pepper and stir-fry a few times.

(7) Put a proper amount of hot water into the pot, and pour all the materials after boiling. Turn off the fire for 20 minutes. Add coriander after cooking.