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. material

1 chicken, 2 tbsps of salt, 1 tbsps of soy sauce, 1/2 tbsps of spiced powder, 2 shallots, 30g of ginger, 1 tbsps of rice wine and 7 grains of garlic.

working methods

1. Wash and depilate the whole chicken for later use.

2. Mix the marinade A evenly, apply a proper amount of it to the chicken with 1.

3. Mash the onion and ginger, add rice wine and mix well. Apply a proper amount to the chicken by the second method, then put the onion, ginger and garlic into the chicken, add 2 spoonfuls of juice to the chicken, and marinate and soak together.

4. The chicken of the third method is put into a preheated oven, roasted at 150℃/ 100℃ for about 90 minutes, and taken out.