Hello, I'm A Fei, the first gourmet, and I'm concerned that A Fei has more home-cooked dishes for your reference!

fried chicken has always been a very hot dish here. It once occupied half of the catering industry with large-scale chicken, so many of our chefs here are good at cooking chicken in addition to making noodles, so everyone should understand what I mean. The fried chicken I am going to cook next is very delicious.

today's fried chicken is not blanched, and the chicken is also tight, tender and tasteless.

1. First, prepare a fresh chick for treatment.

after removing the chicken's buttocks and toes, chop the chicken into small pieces with uniform size, which makes it easier to taste. Then put the chopped chicken pieces in clear water, grab them and wash them, then take them out and control the water for later use.

Prepare small ingredients: cut a scallion into sections, slice a ginger, grab a handful of dried peppers, a handful of green peppers, add 1 star anise, a section of cinnamon, a few fragrant leaves and garlic, and cut them in the middle for later use, and then prepare a can of beer for later use.

2. Start cooking after all the ingredients are ready.

Burn oil in the pan, pour out the hot oil after fully sliding the pan, add the cold oil, be sure to control the chicken's moisture before pouring it into the pan, stir-fry for about 1 minute over medium heat, and stir-fry the water in the chicken pieces until fragrant.

stir-fry the chicken pieces, then pour them out to control the oil.

Heat the oil in the pan. When the oil is hot, pour in the prepared spices and saute until fragrant. Then pour in the chicken pieces with oil control and stir well.

add 2g of bean paste, stir-fry red oil to color the chicken pieces, pour in a can of beer to remove the fishy smell and increase the freshness, then pour in a proper amount of clear water from the side of the pot, add 2g of salt, 1g of chicken powder, a little white sugar and 2g of light soy sauce, and stir well.

after the soup is boiled over high fire, turn to low heat and stew for 2 minutes

When stewing chicken pieces, prepare one green pepper and one red pepper, cut them into rings and stew for about 1 minutes.

Put the chopped garlic into the pot, and after 2 minutes, the chicken pieces have been stewed, absorb the flavor of the soup, turn to high fire and collect the soup until it becomes thick. Pick out the spices in the pot, pour the chopped green pepper rings and stir fry quickly.

hook in a little water starch, then pour in a little red oil to make the dishes moist and shiny, and then turn them over and serve.

Pay attention to A Fei. There are simple and practical home-cooked dishes for your reference every day. See you next time!