Pan-fried, also known as fire-side frying, mainly uses raw materials that don't hang paste. First, put the main ingredients in a boiling oil pan, stir-fry until five or six times ripe, and then add the ingredients. If the ingredients are cooked well, you can put them in later. If they are not cooked well, put them together with the main ingredients, then add the seasoning and turn them over quickly, so that the raw materials can be broken. Ingredients: Sanhuang chicken 1, onion 1, potato 1, carrot 1, sweet bean 30g, 8 tomatoes, 2 cloves of garlic, shredded black pepper 3g, thyme 3g, olive oil 10ml and brandy 65438+ appropriate amount.

2. Poke some holes in the chicken with a toothpick to taste.

3. Peel carrots and potatoes and cut them into small pieces, cut onions into large pieces, remove old tendons from both ends of sweet beans, and chop garlic.

4. Put carrots, potatoes, onions and sweet beans into a bowl, add olive oil, 1g black pepper and salt and mix well for later use.

5. Put brandy, oyster sauce, soy sauce, honey, salt, minced garlic and 2g chopped black pepper into a bowl and mix them into juice.

6. Spread the juice evenly on the inside and outside of Sanhuang chicken, fully massage and put it in the refrigerator for one hour.

7. Put some potatoes, carrots, onions and sweet beans in the chicken belly, and tie the tail with a toothpick to seal it.

8. Spread a layer of tin foil on the baking tray and put the remaining potatoes, carrots, onions, sweet beans and tomatoes in.

9. Finally, put the chicken on the vegetables, put it in the lower oven and bake it at 200 degrees for about an hour and a half until the color is brown and attractive.