Half a chicken

Oil quantity

Green onions [Figure] Small pieces of green onions are eaten together.

Ginger [Figure] Two pieces of ginger food

Garlic [Figure] Garlic three-petal food

Octagonal [figure] two octagons

Zanthoxylum bungeanum [figure] Zanthoxylum bungeanum proper amount

Two fragrant leaves

Cooking wine [Figure] Proper amount of cooking wine

Proper amount of salt

White sugar [Figure] A proper amount of white sugar is equivalent to food.

Soy sauce [Figure] Appropriate amount of soy sauce

Recipe practice:

Illustration of roast chicken 1 1. Don't wash and dry the chicken with water, or it will splash into the oil pan. Heat the oil in the pan and fry the chicken.

Illustration roast chicken 22. Remember to turn it over until both sides are golden.

Instructions for roasting chicken 33. Remove and control the oil.

Illustration of roast chicken practice 44. Re-oil the pot (generally enough to cook) and stir-fry the onion, ginger and garlic in the pot to smell.

Illustration of roast chicken practice 55. Star anise, fragrant leaves and pepper are also put into the pot, and a small amount of sugar is put into the pot to stir fry (I don't think I put it).

Illustration of roast chicken practice 66. Pour boiling water or boiling water (just the speed of boiling water)

Illustration of roast chicken practice 77. After the water is boiled, add salt (not too much, and soy sauce and juice) to the water for cooking wine, then put the chicken in the pot and simmer for 20 minutes, then add soy sauce (more if the color is dark) to collect the juice.

Instructions for roasting chicken 88. The meat is crisp and rotten. I like it with a firm taste, so I can reduce the time appropriately. ) Take it out of the plate and pour the remaining juice on the chicken. It smells good. Come and eat!