There are many ways to cook black-bone chicken. Some people like to eat stewed black-bone chicken, some like to eat stir-fried black-bone chicken, some like to eat steamed black-bone chicken, stewed, steamed, stir-fried or fried. For black-bone chicken, everything can be done.

Among so many methods, I will only introduce to you the fastest way to make black-bone chicken - fried black-bone chicken!

Even though it is simple to make, the taste is no worse than any other delicacies!

Ingredients: black-bone chicken pieces, red pepper, pickled ginger, coriander, green onions, Pixian watercress, salt, light soy sauce, cooking wine, dried chili peppers, dried green peppercorns, peppercorn oil. Method: 1. Cut the green onions into pieces, chop the ginger, and add the chili peppers.

Cut into pieces, blanch the chicken pieces, add ginger slices and cooking wine, chop the coriander, and cut the dried chilies.

2. Pour oil into the wok, add green peppercorns and dried chili peppers and stir-fry until fragrant. Add some chopped green onion and all soaked ginger. Add a spoonful of watercress, add chicken pieces and stir-fry until the chicken pieces are dry and fragrant. Add chicken stock and cover.

Chicken nuggets are the standard. If you have time, you can turn it into a casserole and simmer it slowly.

3. Stew until the soup dries up, add the chili cubes, stir-fry until the flavor is infused, add a second seasoning, pour a small amount of light soy sauce and the bean paste is salty, you can taste it.

Pour in the chopped coriander, remove the peppercorn oil and remove from the pan.

A quick aside: If it’s a tender chicken, stir-fry it until it’s done, and just add a small amount of soup. If it’s a wood-fired chicken, simmer it for a while. Simmering it over low heat can make the dish taste better.

In addition, here is a little tip for you. When frying black-bone chicken, adding some Sichuan peppercorn oil and green Sichuan peppercorns can enhance the numbing aroma of the dish. If you don’t believe me, try it!