1. The onion is cut into chopped green onion, the ginger is cut into ginger rice, and the garlic is smashed into mud;

2. Pick and wash the parsley;

3. Slaughter the chicken, remove hair and internal organs, and wash it;

4. Take off the head, wings and feet of the chicken and marinate them with salt;

5. The chicken body is boneless, and the fleshy legs and breasts are slightly thinner. Use the back of the knife to beat loose, cut off the tendons, chop them into triangular pieces of 5 cm, marinate them with cooking wine and salt, and then mix them with egg white and wet starch.

6. Mix 200 ml of chicken soup, Chili sauce, vinegar, sugar, monosodium glutamate, sesame oil, chopped green onion, salt and wet starch into juice;

7. Put the oil in the pan and heat it to 70%. Put the chicken pieces in the oil pan and fry them.

8. Add the chicken head, wings and feet, fry them and take them out;

9. When the water in the oil is dried, fry the chicken pieces in the oil pan until they are crisp and golden yellow, and pour them into the colander to drain the oil;

10. Leave the oil in the pot, add pepper, ginger rice and garlic, and stir-fry until fragrant;

1 1. Pour the chicken pieces, cook the cooking wine, then rush into the juice, turn it over a few times, and put it into a long fish dish;

12. Put the chicken head, wings and feet into a chicken shape, and put parsley on the side to serve.

Jiuwei chicken:

Ingredients: chicken (preferably chicken wings or chicken legs, which taste better with bones), dried Chili (must be dried small red pepper), onion, ginger, pepper and aniseed.

Seasoning: fresh soy sauce, vinegar, sugar, starch, white pepper.

Practice:

1, first fry the chicken with boiling water, it is best to boil the chicken with water, then cook for 5 ~ 8 minutes, and then take it out.

2, seasoning, pour a proper amount of fresh soy sauce and vinegar into the bowl, add a flat spoon (small rice spoon) of starch, stir well, add a small amount of sugar and salt while stirring, and the seasoning is dark brown.

3, hot oil, put the onion, ginger, pepper, aniseed, dried pepper one by one, fire, stir-fry for two or three times to smell the pepper.

4. Add the chicken and stir fry. It is best to let the oil attach to the chicken, and then add boiling water, preferably just covering the chicken.

5. Pour the seasoning and mix well.

6. Cover the pot and cook. It should be explained here that it is best to use an iron casserole.

7. Cook until 10 minutes before entering the wine. Red wine is sweet and white wine is bitter, which varies from person to person. Or without wine.

8. When the water is boiled and the chicken is just shabu-shabu, turn off the fire and take out the pot. Finally, don't forget to add white pepper.

Features: It smells very fragrant (pepper, wine, pepper), sweet and sour at first, spicy after chewing, astringent after swallowing, and sweet after swallowing (because of wine), which is memorable.

Food phase grams

Chicken: Chicken should not be eaten with pheasants, soft-shelled turtles, carp, crucian carp, rabbit meat, shrimp, onion and garlic.

Eating with sesame and chrysanthemum is easy to be poisoned;

It is not suitable to eat with plums and rabbit meat, which will lead to diarrhea;

Eating with mustard will get angry.

Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic;

Don't add coriander to pork at the same time, otherwise it will help heat and phlegm.

Sorry, I can't find the method of nine-flavored chicken. I hope the above two methods can help you! !