raw material

1 chicken, 5 green peppers, 15-20 cloves of garlic, 5-8 dried red peppers, 2 pieces of cinnamon and 1/2 pieces of ginger.

condiment

Blended oil, lard, 3 tablespoons soy sauce, 2 tablespoons cooking wine, 2 tablespoons bean paste, pepper, salt and chicken essence.

working methods

1. Cut the chicken into small pieces and marinate it with cooking wine, salt, pepper and ginger for 2 hours.

2. Cut the green pepper into cubes, cut the dried red pepper into sections, and dice the ginger.

3. Put an appropriate amount of oil in a cold pot, add 2 tablespoons of lard, and add dried Chili, ginger, cinnamon, pepper and 1/2 garlic cloves.

4. Stir-fry the seasoning with high fire, add the marinated chicken nuggets and marinade, add bean paste, a little salt and soy sauce, stir-fry for 20-25 minutes on medium fire, and add the remaining 1/2 garlic cloves halfway, but don't add water. When the chicken pieces are basically cooked, add diced green pepper and chicken essence and stir-fry for a few minutes.

Experience and feelings

There are several special points to pay attention to in this griddle chicken. First, marinate the meat first to make it more tasty. Second, there should be more oil and garlic, and garlic will smell better when fried! Third, don't add water, because too much oil is added to prevent dry pot. Fourth, stir-fry constantly in the process of cooking, so that the meat is heated more evenly and it is not easy to paste the pot.

The practice of griddle chicken (classic)

~ material:

Cut the chicken into small pieces and marinate it with ginger, salt and soy sauce (or add a little sauce and sugar according to personal taste).

A bottle of beer

Auricularia auricula and mushrooms

Onion, garlic, pepper, coriander, garlic sprouts and some favorite side dishes.

First, put the fungus and mushrooms in a clean pot and control the water. Shengqi

Put oil in the pan and saute onion, garlic and pepper.

Then pour the chicken in, don't turn it over in a hurry, fry it slowly until the meat is golden, and then turn it over to continue frying.

Fry until both sides are golden and the water in the meat is slightly dry.

It would be most fragrant if it could be oiled first. )

Put the meat aside and pour the dried fungus and mushrooms into the remaining oil in the pot. Stir-fry and add some salt.

Then stir-fry with the chicken.

Then, pour about 1/3 bottles or half bottles of beer, cover and stew.

Stew until the soup is basically dry.

Spread the garlic sprouts in the pot, and then put the favorite dishes on the plate for later use. Just put the griddle chicken on the garlic sprout.