First, home-cooked fried chicken.
1, put oil in a hot pan and cool, add ginger slices, angelica dahurica, star anise and pepper, and stir-fry with low fire for fragrance. Two pieces of Radix Angelicae Dahuricae fried chicken can play a good role in removing fishy smell and enhancing fragrance.
2. Fresh chicken doesn't need blanching. After washing, pour directly into the pot, stir-fry over high fire and drain. This step is very important. Fried chicken tastes tighter and tastes better.
3. Add dried Chili, garlic, onion, soy sauce and soy sauce, stir-fry and color. Stir-fry until fragrant, add fresh water that has not eaten the chicken, add appropriate amount of salt to taste, boil over high heat and turn to low heat for 40 minutes, depending on the state of the chicken, and stew until cooked.
4. Stew the chicken, add the green pepper pieces, stir fry over high fire, and take the soup out of the pot.
Second, shredded pork in Beijing sauce.
1, pork cut into filaments, washed twice with clear water, drained, salted with salt and starch, and marinated for 10 minute.
2. Heat the hot oil in a hot pot, pour in the marinated shredded pork, stir-fry over high fire, stir-fry until cooked, and serve for later use.
3, add a little oil to the pot, add 2 tablespoons of sweet noodle sauce, add 2 tablespoons of sugar, stir-fry until bubbling. Then pour in the fried shredded pork, add a little soy sauce to color, stir-fry evenly over high fire, and then turn off the fire to eat.