1. Prepare fresh chicken, remove the hair and internal organs, clean the chicken completely and chop it into small pieces. Wash it several times with water to remove dirt and blood, and then soak the chicken pieces in water for 20 seconds. minute. After soaking, change the water and wash it several times. It is best to rinse and clean it once, so that it is easier to clean the chicken pieces. Only by cleaning the chicken itself can the fishy smell be reduced. If you just try to cover it with seasonings, it will not work. Wash until the chicken pieces are put in the water and the water no longer turns red quickly. Then remove the chicken pieces from the water and pour them into a large bowl. Add cooking wine, shredded ginger, shredded green onions, white pepper, salt, and light soy sauce. Mix well and marinate for half an hour. After the time is up, rinse with water and squeeze dry with your hands.

2. Add a little oil to the wok, add dried chili segments, dried Sichuan peppercorns, ginger slices, star anise, and bay leaves and stir-fry. Stir-fry over low heat until fragrant. Add in chicken pieces and stir-fry until fragrant. Moisture disappears. Add a little dark soy sauce to add color, stir-fry evenly, add water or beer that just covered the chicken pieces, add green onions, bring to a boil over high heat, and continue to cook over high heat until foam comes out. When a small amount of foam gathers, skim it off with a shovel. Remember Do not stir back and forth when skimming. After cleaning, turn to medium heat and cook until the chicken is cooked through, usually about fifteen minutes.

3. At this time, adjust the taste of the soup. After adjusting, take out the green onions, star anise, bay leaves, and ginger slices. The finished product will not look good without these seasonings. If there is too much soup, scoop out part of it and remember to add less water next time. If the soup is suitable, add green and red peppers directly and stir-fry over high heat to reduce the juice. Finally, add a little chicken essence and stir-fry, and the fried chicken is ready. If you like potatoes, stew it with the chicken nuggets to make potato-fried chicken nuggets.

4. The fried chicken is ready. You need to do one more step before frying. This step is to marinate rather than blanch. If you blanch the chicken, it will be easy to dry out after frying and the taste will not be delicious. And if it is marinated, it can let the chicken taste in advance and remove the fishy smell from the chicken. After the fried chicken is done, the chicken will be especially tender and delicious, which is much better than blanching.

5. Also pay attention to two details: First, when frying chicken, you cannot use less ingredients. If it is too light, the effect of removing fishy and flavoring will be poor, and it will be unpalatable after it is cooked, so stir-fry it. When making chicken, the ingredients of dried chili pepper, Sichuan peppercorns, and ginger must not be missing. Otherwise, it will not taste good. You can make some for comparison. Second, pay attention to the stewing time when frying chicken. If the time is too long, the chicken will be overcooked and will not taste good. If the time is too short, the chicken will not taste good if it is raw. I have no experience at the beginning. You can taste the texture after stewing for ten minutes. , it’s easy to judge.