Wash the chicken, cut it into 2cm pieces, cut the dried pepper into three pieces, put the chicken in a bowl, add soy sauce, cooking wine, chicken essence, salt, ginger slices and pepper, stir well and marinate for 20 minutes. Heat the oil in the pot to 60% heat, fry the chicken pieces until they are slightly yellow, then heat the oil to 80% heat and fry again until the surface is more golden. Heat peanut oil in the pot, add ginger slices and garlic slices to saute until fragrant, then add pepper and pepper and stir-fry until spicy. Spicy chicken is made by injecting mango yolk into seaweed to form balls, which is suitable for all liquids that can be spheroidized. When the liquid is acidic and oily, reverse spheroidization must be adopted. The capsule skin produced by "forward" spheroidization is thinner, while the capsule skin produced by "reverse" spheroidization is thicker, with strong moisture resistance and long storage time.
This is a "heart-cooked dish". Spicy light fried Geleshan spicy chicken with a few perfect "yolk" to taste, to make a gimmick, to match. After eating a few pieces of chicken, the tip of the tongue is a little numb. Take a bite of egg yolk and enjoy the feeling of mango juice bursting in your mouth. The taste is cool, similar to the cool version of mango cream jelly bag, which can relieve greasy and spicy. Cut 250 grams of chicken into small pieces, add 2 grams of salt, 1 gram of sugar, 1 gram of chicken powder, 3 grams of corn flour and half an egg white, mix well, then add 3 grams of spicy soup and marinate 1 hour.
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