Tools/Materials: Sanhuang Chicken, Erjing Dried Pepper, Zanthoxylum bungeanum, Garlic, Ginger, Cooked White Sesame, Salt, Flour, Sesame Sesame Oil, White Sugar, Cooking Wine, Soy Sauce, Edible Oil and Chicken Powder.

1 Wash the chicken, remove the head and claws, and chop it into small pieces of about 2cm. Add cooking wine, salt, soy sauce and cornmeal and marinate for 20 minutes. Add enough salt here, and the salt in the back is not easily absorbed into the chicken pieces.

2. Chop up the dried red pepper of Erjing, reserve a tablespoon of pepper, slice garlic and shred ginger.

3, add half a pot of oil in the frying pan, can not pass the chicken. Heat it to 50% heat on medium heat (you can throw a piece of chicken into it first, and fine bubbles will appear), put it in the chicken and fry it over low heat until it is golden brown, and then take it out.

4, the oil pan is heated again, and the chicken pieces are fried again and fished out. This can force out the excess fat of the chicken pieces, which is more crisp and delicious.

5, add some oil to the pot, warm oil and small fire to bake the pepper first. Add shredded ginger, garlic slices, dried peppers of Erjing, and stir-fry for a while. Add diced chicken to the pot and stir-fry for a while.

6. Stir fry for a while and add white sugar, cooking wine, chicken powder and sesame oil to stir fry evenly. Sprinkle some cooked sesame seeds before cooking.