200g beef, 1 .5g garlic, 2.5g pepper powder,1.5g onion,1g ginger rice, 20g thicken soup, 7.5g wet starch, 0.05g sesame oil, 500g oil, 15.

Equipment:

Production process:

1. Mix the soup, wet starch and sesame oil into a bowl.

2, put 500 grams of oil, put the beef in the oil until it is cooked, pour it into the sieve, filter off the oil, put the wok back on the stove, put the head and oil curry in the wok for frying, add the beef, pour the bowl into the wok, add 2.5 grams of tail oil, and stir well to eat.

Materials:

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

Equipment:

Laziji

Production process:

1. Cut the chicken into small pieces, mix well with salt and cooking wine, fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and pick it up for use. Cut dried peppers and onions into 3 cm long sections, and slice ginger and garlic.

2. Heat the oil in the pot to 7 layers of heat, add ginger and garlic and stir-fry until the smell begins to choke the nose, then add fried chicken pieces, stir-fry until the chicken pieces are evenly distributed in the pepper, then sprinkle with onion, monosodium glutamate, sugar and cooked sesame seeds, and stir-fry until the smell begins to choke the nose.

note:

1. Pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover all the peppers in the finished product on the chicken instead of a few peppers and peppers scattered in the chicken nuggets.

When frying chicken, you must sprinkle enough salt. If you add salt when frying the chicken, the salty taste will not enter the chicken, because the chicken shell has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, which will affect the taste.

The oil used for fried chicken must be very hot, otherwise the chicken will not be fried for a long time outside. Even if it is fried for a long time, it is really dry. It's dead meat. It tastes terrible and has no taste at all. Therefore, the heat must be large, and it is better to be crisp outside and tender inside.