1 whole chicken or a box of chicken, pepper and dried pepper (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.

Practice:

1. Cut the chicken into small pieces, add salt and cooking wine, mix well, fry in an 8-layer hot oil pan until it is dry, then put it in, let it stand and turn it deeply. Yellow. Dried peppers and green ions are cut into 3 cm long sections, and ginger and garlic are sliced.

2. Put oil in the pot and heat it to 7 layers. Add ginger slices and garlic slices, stir-fry until dry, then add pepper and pepper. When the oil turns yellow, add fried chicken pieces. After the chicken pieces are fried until the peppers are evenly distributed, add onion, monosodium glutamate, sugar and sesame seeds and cook them, and then fry them evenly.

note:

1. Pepper and pepper can be added according to your own taste, but in order to reflect the original flavor of this dish, it is best to cover all the chicken with the finished pepper instead of a few peppers and peppers in the chicken.

2. When frying chicken, put the chicken in salt, and be sure to put it thoroughly. If you add salt when frying chicken, the taste of salt will not enter the chicken, because the shell of the chicken has been dried and the texture is relatively tight. Salt can only adhere to the surface of the chicken, affecting the taste.

3. The oil used for fried chicken must be burned very hot, otherwise the chicken will not air-dry for a long time. Even if it is cooked, it will not be really cooked until it has been fried for a long time. It uses dead meat, which tastes terrible and has no taste at all. Therefore, the fire must be big, fried crispy outside and tender inside.