two

condiments

Peanut (fried): 3 tablespoons

condiment

Chicken essence: 1/2 teaspoons of salt: 1/2 teaspoons of sugar: 1/2 teaspoons of water starch: 2 tablespoons of onion: 2 peppers: 1 tablespoon of ginger: 1 garlic: 3 dried peppers: 20 vegetable oils: 300ml of ingredients.

Step Click Step to enter the kitchen mode.

1 Prepare ingredients

2. Wash the chicken leg and cut it into pieces of 2-3cm, put it in a bowl, add 1 tablespoon cooking wine, 1 tablespoon salt and 2 tablespoons water starch, mix well, marinate for 20min, slice 1 piece ginger and 3 cloves garlic respectively, cut the onion into 2cm pieces for later use, and cut 20 dried peppers into small pieces for later use.

3 Dry or boil the wok, pour in 300ml vegetable oil, and heat it to 50% to 60% heat (when chopsticks are put into the oil, the oil surface will ripple, and the bubbles around the chopsticks will become dense, but there is no noise, and the smoke will rise slightly).

4 Add chicken pieces and fry for 3 minutes. Turn off the fire after frying until golden brown, and take out the dry oil (the initial frying oil temperature should not be too high, otherwise the fried chicken pieces will be uneven in color and inconsistent in maturity. But too low oil temperature is also unfavorable, because too low oil temperature will make the water in the chicken pieces leach out too much, making the texture of the dishes dry and hard, and the heat of 50% to 60% is just right)

5 fire, then heat the oil pan to 70% heat (chopsticks are put into the oil, there are a lot of bubbles around, and there is a crackling sound and smoke coming out), and then fry the pan for 2 minutes (the oil temperature must not be lower than the first time when frying, otherwise the chicken pieces will absorb a lot of oil, making it greasy and powerful, so that it is tender outside).

6 When the surface is golden and the meat is more crisp, turn off the fire and remove the dry oil for later use.

7. Leave the bottom oil in the pot, heat it with high fire, add ginger and garlic slices and stir-fry until fragrant, then add chopped pepper segments and pepper to stir-fry until spicy (stir-frying pepper and pepper with low fire can not only prevent the paste from going bad, but also stir-fry the flavor better).

8 Add the fried chicken pieces and stir fry, and finally add the fried peanuts.

9 Add 1/2 teaspoons of salt, 1/2 teaspoons of chicken essence, 1/2 teaspoons of sugar and shallots, and stir well.