A whole chicken or a box of drumsticks, Zanthoxylum bungeanum and dried capsicum (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.

Exercise:

1. Cut the chicken into small pieces, mix well with salt and cooking wine, fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and pick it up for use. Cut dried peppers and onions into 3 cm long sections, and slice ginger and garlic.

2. Heat the oil in the pot to 7 layers of heat, add ginger and garlic, stir-fry until the smell begins to choke the nose, add the fried chicken pieces after the oil turns yellow, stir-fry until the chicken pieces are evenly distributed in the pepper, then sprinkle with onion, monosodium glutamate, sugar and cooked sesame seeds, and stir well.

note:

1. Pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover all the peppers in the finished product on the chicken instead of a few peppers and peppers scattered in the chicken nuggets.

When frying chicken, you must sprinkle enough salt. If you add salt when frying the chicken, the salty taste will not enter the chicken, because the chicken shell has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, which will affect the taste.

The oil used for fried chicken must be very hot, otherwise the chicken will dry up soon after frying outside. Even if it is fried for a long time, it is really dried, and it is dead meat, which tastes terrible and has no taste at all. Therefore, the heat must be large, and it is better to be crisp outside and tender inside.