Chicken 1/2.

Auxiliary material lotus root 1 knot

Seasoning onion 1 ginger 8 slices garlic 6 petals octagonal 2 pepper 10 2 tablespoons oyster sauce 1 1 tablespoon pepper (red, sharp and dry) 8 root water, half a bowl of raw flour, a little braised juice 1 1 tablespoon rice wine 1 1 tablespoon vegetable oil 1.

The practice of griddle chicken

1. Wash the materials, peel the garlic and pat it flat; Slice ginger and cut onion.

2. Sauce oyster sauce, rice wine; Raw pumping; Mix the braised soy sauce with 2 tablespoons of water and set aside.

3. Peel the lotus root, wash it and cut it into pieces, and cut the chicken into pieces.

4. Cut the chicken into raw flour.

5. Mix the chicken evenly

6. Add 1 tbsp oil to the pan, heat it, add chicken and stir-fry until golden brown, and then take out the pan.

7. Add garlic and lotus root into the original pot; Dried Chili; Illicium verum; Stir-fried pepper

8. Add shallots

9. Continue to stir-fry over low heat

10. Stir-fry the lotus root until it is a little golden yellow.

1 1. At this time, stir-fry in chicken pieces for 5 minutes.

12. Stir-fry chicken for 5 minutes, then add half a bowl of water to stew.

13. Stir the chicken when stewing, so that the chicken will be cooked evenly; When the water is dry, add the shallots.

14. Add the prepared sauce.

15. After adding the sauce, stir-fry evenly and stew for 5-8 minutes. Because it has been stewed, the chicken will be cooked faster; Let the chicken absorb the sauce and taste.

16. After the sauce is slightly dried, it can be served.