The first thing that comes to mind is spicy chicken! The reason for this is as follows

Spicy chicken is the most classic representative dish of the Sichuan spicy series, known for its spicy and charred aroma, and is currently on fire all over the north and south of the river, the chicken is crispy in the mouth, crispy on the outside and tender on the inside, chewy, and the meat is also very flavorful, but also with the fragrance of the dried chili peppers over the oil, very good for the next meal.

Ingredients: chicken or woodchuck, ginger, scallions, green onions, peppercorns, red bell peppers, white sesame seeds, fried peanuts, cornstarch

Seasonings: salt, white pepper, cooking wine, oyster sauce, cooking oil, monosodium glutamate, sugar, red oil

Practice:

1. Prepare a half of a clean three yellow chicken, first use a knife to cut off the wings, and then chopped into small pieces, and then the remaining chicken, the meat, and then the meat, and then the meat, and then the meat, and then the meat, and then the meat, and then the meat, and then the meat, and then the meat, and then the meat, and then the meat, and then the meat, and then the meat. Then the remaining chicken, chopped into equal size chicken pieces, into the basin spare, next chicken marinade, pot add salt 2 grams into the bottom flavor, white pepper 1 gram, cooking wine moderate deodorization, upside down pot mix well, and then add oyster sauce 5 grams, with a hand grasp and mix evenly, put aside to marinate for 10 minutes.

2. the following began to prepare the accessories, a small piece of ginger cut into ginger slices, half a large onion cut into diagonal slices, together into the pot, a few small onions cut into 3 cm long section, into the small pot inside, and then into a small handful of deep-fried peanuts, and the right amount of white sesame seeds standby.

3. Take a small pot, put a small handful of pepper, red pepper, chili pepper can also be according to their own taste to add discretion, and then add water to soak, which can prevent pepper and red pepper fried paste.

4. 10 minutes later, add a little cornstarch inside the chicken, mix well, so that the chicken pieces evenly coated with starch, this step is to lock the chicken inside the moisture, increase the taste of the dish, and so on the ingredients are ready, we began to cook.

5. Pour cooking oil into a pot, and when the oil temperature is burned to 50 percent hot, into the chicken pieces, with a spoon constantly turning, so that the chicken pieces evenly heated, open the medium heat frying for about 5 minutes, and then change to a small fire to continue to fry for 3 minutes, to ensure that the chicken pieces fried through the frying of the crispy, 8 minutes later, the chicken pieces fried to golden crisp, you can pull out of the oil control, and then the peppercorns and red bell peppers poured into the leaky spoon, the control of the water.

6. Add half a tablespoon of cooking oil to another pot, pour in peppercorns and red bell peppers, stir-fry for a few moments to dry out the water, stir-fry inside the flavor, pour in onions and ginger aroma, then pour in the fried chicken, open a small fire, stir-fry for a minute, so that the chicken and chili pepper flavor fully integrated.

7. Start the pot to start seasoning, add 1 gram of monosodium glutamate, sugar 2 grams of freshness, pour in green onion, peanuts and white sesame seeds, add 5 grams of red oil, stir-fry quickly for 30 seconds, you can turn off the fire from the pot to plate, well, this spicy and fragrant spicy chicken is ready.