Main Ingredients 100 grams of white chili peppers, 300 grams of front leg meat

Ingredients 1 handful of garlic leaves, minced garlic, soy sauce, salt, soy sauce, 1 red chili pepper, chicken essence

Steps

1 Soak the white chili peppers in warm water for 20 minutes to soften them, and then soak them in boiling water for 5 minutes, fish them out, drain, and slice them into small pieces and set them aside. (Note: white chili peppers are usually very dry, must be soaked in hot water in advance to hair, of course, if you are in a hurry to eat, you can also directly soak in boiling water. Just relative to the practice of warm water as well as boiling water alternately soaked, boiling water quickly soaked taste will be more on the hard side a little.)

2 pot of oil, fifty percent hot when the white pepper into the frying pan, frying with high heat until the skin is crispy; frying, be sure to keep stirring with a spatula, so as to avoid the dried chili blackened paste, eat up a bitter taste; (frying white chili is very time-consuming, and here is to be crispy taste, so be sure to use the fifty percent of the oil directly into the frying of the fire; deep frying can not stop stirring, so that you can avoid deep frying! (Black frying paste.)

3 Separate the meat fat and thin, add soy sauce, salt marinade seasoning; fat meat into the pot, with a little oil to stir fry some of the fat; and then lean meat into the pot, stir fry until browned;

4 pot pour into the pre-fried crispy white chili peppers, garlic, stir fry with high heat to the aroma;

5 Finally, add salt, soy sauce, red pepper segments, chicken essence, spray a little cold water, stir fry evenly! Until the white pepper absorbed the water, and then add the garlic leaves stir fry can be out of the pan on the plate. (After frying the white pepper taste dry and hard, very chewy, but lack of toughness, so the last spray a little water, so that the water, oil and white pepper soak through each other, so that eating is not too dry.)