Add two spoonfuls of soy sauce, two spoonfuls of sweet noodle sauce and two spoonfuls of oyster sauce to the bowl. Three spoonfuls of sauce are all 30g. Add three spoonfuls of soy sauce and soy sauce, each about 40g, and two spoonfuls of Huadiao wine, without Huadiao wine. Just stir it evenly. The chicken fried with this sauce has bright and attractive color and strong sauce flavor.
Next, prepare side dishes, prepare two spiral lions and peppers, cut them into rolling blades, cut them into bowls for later use, and then cut some shallots, garlic and peppers together. Pepper, star anise, fragrant leaves, cinnamon, two slices, angelica dahurica and dried peppers are used for aniseed, and pepper and dried peppers can be more.
Soak chicken, wash and drain. All the materials are ready. Let's start cooking. Add a little more rapeseed oil and lard to the pot, which is more fragrant.
Add ginger slices first. Stir-fry the ginger slices for a while to dry the water, then add all the aniseed, stir-fry the aniseed with a small torch, and then add the chicken. Don't touch the chicken in the pot, fry it first, so that the meat will be tighter and there will be no moisture.
Don't blanch chicken, it's best to fry it raw. Stir-fry the chicken until it turns yellow, then add the secret sauce we prepared, then stir-fry it over high fire, color the chicken while the sauce smells, and then add boiling water, the amount of which should be added at one time.
If it is a cockerel less than one year old, the stewing time is about 20 minutes, if it is an old chicken, it will take more than half an hour. Add salt, chicken essence and sugar to the seasoning, stew for 10 minute on medium heat, then put the chicken oil in the pot and stew for 10 minute, add pepper, garlic and onion, turn to high heat and stir-fry to get thick soup, which is delicious. Focus sesame oil can be boiled.