Ingredients: chicken, dried Chili 50-60g (reduce the amount if you are afraid of spicy), onion, ginger, garlic, aniseed, fragrant leaves and celery, a little cooking wine, sugar, salt, five-spice powder, soy sauce, vegetable water and white sesame seeds in a small bowl.

Practice?

Wash the chicken and cut it into small pieces.

Marinate with cooking wine, spiced powder, salt and onion ginger for more than 20 minutes (the amount of salt can be put according to the amount of cooking).

Wash the peppers and cut into pieces.

Filter pepper seeds (it is most convenient to filter pepper seeds with a coarse hole basket made of stainless steel thin strips, and I haven't bought it yet)

reserve

Peanut oil gets hot.

Stupid way, try chicken nuggets.

You can pour all the iron plates in.

After pouring, set the shape, turn to low heat and fry the chicken pieces thoroughly, and take them out after the color changes from white to yellow.

Heat the oil again and fry it for the second time. The fire can be bigger, forcing the excess oil out and making the surface more golden.

Fry until golden brown and dry, remove and drain the oil for later use.

Add oil to the pot, stir-fry pepper and ginger slices on a small fire.

Add onion, garlic, star anise and fragrant leaves and continue to stir fry together (my family loves hemp, so don't filter out the peppers)

Add pepper

Stir-fry evenly, and then the fragrance as strong as a restaurant will continue to float out.

Add the fried chicken pieces and continue to stir fry.

Add a little sugar and salt.

Cooking wine (I drank white wine directly) and spiced powder; If you want to make the chicken chewy, you can add a little vegetable water.

Finally, add celery.

Stir-fry until it is broken, sprinkle with white sesame seeds, and open the peppers to find spicy chicken.