Practice

A whole chicken or a box of chicken thighs, peppers and dried chili peppers green onions, cooked sesame salt MSG cooking wine cooking oil ginger, garlic and sugar?

1. cut the chicken into small pieces and salt and cooking wine mix well into the 8 hot frying pan until the appearance of drying into a deep yellow color and then removed for use. Dry chili and green onion cut into 3 cm long pieces, ginger and garlic slices.

2. pot of oil to 7 layers of heat, pour ginger and garlic stir fry flavor into the dry chili and pepper, stir fry until the smell began to choke, the oil becomes yellow and then poured into the fried chicken, stir fry until the chicken evenly distributed in the pepper after sprinkling into the onion, MSG, sugar, cooked sesame seeds, stir fry after the pot can be ......?

Chili and pepper can be added to their own tastes, but in order to reflect the original flavor of this dish's characteristics, the finished product is best chili pepper can be all the chicken cover, rather than chicken pieces of sporadic appearance of a few chili peppers and peppers ...? Fried chicken to chicken salt, must be sprinkled enough, if the chicken when the salt, salt flavor is not into the chicken, because the chicken shell has been fried dry, the texture is relatively tight, salt can only adhere to the surface of the chicken, affecting the flavor. The oil used to fry the chicken must be very hot, otherwise the chicken will go down for a long time on the outside will not be fried dry, even if you wait for half a day to fry dry, then it is really dry, a ball of dead meat, it is very difficult to eat, no taste to speak of. So the fire must be big, outside the fried crisp, inside is relatively tender.