Half a chicken (male)

Half a root of scallion

8 slices of ginger

Garlic 2 petals

2 octagons

A handful of pepper

Cinnamon 1 block

5 cloves

5 dried peppers

Green and red peppers each 1 piece

4 spiral peppers

Millet spicy 10

Bean paste 1 spoon

Soy sauce 1 spoon

Cooking wine 1 spoon

Liquor 1 spoon

Old rock candy 1 small pieces

Shandong fried chicken practice?

After the chicken pieces are soaked in clear water and washed, put them into the pot in cold water, add 1 spoon of cooking wine, and continue to cook for five minutes after the water boils, skimming off the floating foam.

During this period, onion, minced garlic and ginger slices are prepared and shredded.

Soak the blanched chicken pieces in cold water quickly, and then take them out quickly.

Put oil in the pot, a little more than usual, heat pepper, star anise, cinnamon, cloves and dried peppers at 50%, stir-fry until fragrant (you can remove aniseed if you don't want to taste too heavy), and add ginger and garlic to stir-fry until fragrant.

Next, stir-fry the chicken. First, put the fatter one in the pot, stir-fry it, and stir-fry the oil (you can stir-fry it for a while if you don't like fat), and then stir-fry the remaining chicken pieces.

Stir-fry for about three minutes, put the chicken pieces to the side of the pot, add Xiaomi spicy, a spoonful of bean paste, stir-fry with the chicken pieces.

Stir-fry for about five minutes (personal habit, I like to stir-fry for a while, and the meat is a little tight), during which I add a spoonful of white wine (the height is the best, and I can add cooking wine or yellow wine without white wine) to increase the flavor and remove the fishy smell. Add a spoonful of soy sauce and stir-fry along the side of the pot to taste, then add water to the chicken pieces, add a small piece of rock sugar, boil over high heat, cover the pot and change to medium heat.

During this period, the green and red peppers are cut with a roller knife for about five minutes, and the pot is half full of water. Add the onion and continue to be stuffy for five minutes.

When there is a small amount of water left, add colored pepper, stir fry over high fire, and take it out of the pot when it is quick-drying.