It can be said that the authentic dry roast chicken tastes popular and homely. Dry roast chicken tastes fragrant and spicy, and chicken tastes fresh and fragrant, so dry roast chicken tastes good. What I share with you today is that the aroma of dry roast chicken comes from raw materials, and in order to achieve a spicy taste, we must add a variety of ingredients to improve the taste. The main ingredients are: dried Chili, millet spicy, Erjingtiao and garlic sprout. It is very important to choose griddle chicken. You can put the side dishes according to your own preferences, and you can't add a little water throughout. The griddle chicken made in this way is spicy and delicious.

You can also supplement nutrition while enjoying delicious food. To make this dry roast chicken delicious, you need to marinate the chicken in advance, then stir fry it, mix it with various seasonings and blanch it: put the chicken pieces in boiling water, add 10g cooking wine, 2g ginger slices, cook for 3 minutes, take out a few pieces and quickly put them in cold water, then drain the water for later use. Wash the Sanhuang chicken and cut it into small pieces. Add water to the pot, add chicken pieces, onion slices, ginger slices and cooking wine. After boiling, skim off the floating foam and cook for about 5 minutes. Take out the chicken pieces and drain for later use. Rooted mushrooms, washed and cut into two halves, 5 grams of minced garlic, 75 grams of millet chili, 75 grams of green pepper rings, 8 grams of salt, 8 grams of monosodium glutamate 10, 3 grams of cooking wine 10, 3 grams of chicken essence, 8 grams of soy sauce, 2 grams of pepper and 0/00 grams of clear water/kloc-0.

There is a pot inside, spicy and delicious, and the taste is crisp. If you cook slowly with a small fire, the taste will get stronger and stronger, and you can't stop eating chopsticks. It is a good dish for appetizing and drinking. Add salad oil to the pot, heat the oil to 70% heat, fry the drained chicken pieces until the surface is slightly dry, and take them out. When the oil temperature rises to 70% again, fry the chicken pieces until the surface is golden yellow and take them out for later use. Then fry the mushrooms in oil until the surface is golden yellow, take out the pan and leave the bottom oil. First stir-fry garlic cloves and ginger slices, then stir-fry coriander segments and green peppers, and finally stir-fry chicken pieces, then season with soy sauce, sugar, chicken powder and rice vinegar, and then take out the pot.