Jiuzhou was originally called Anshun Prefecture and was called Liangzhou in ancient times.

It not only has a long history, but also has flat land, beautiful mountains and rivers, charming cultural landscape, and eight ancient wonders.

Jiuzhou spicy chicken is a famous brand food in central Guizhou.

Deng Meimei Spicy Chicken is the result of continuous innovation based on ancestral secret recipes and traditional production.

Jiuzhou was originally called Anshun Prefecture and was called Liangzhou in ancient times.

It not only has a long history, but also has flat land, beautiful mountains and rivers, charming cultural landscape, and eight ancient wonders.

Food culture has long been famous.

In particular, "Jiuzhou Chicken Spicy" is a famous brand food in central Guizhou.

Chicken spicy food was originally a food carried by the army when Emperor Taizu of the Ming Dynasty transferred to the north and conquered the south. It has a history of more than 600 years. It is the best delicacy in various banquets for the Anshun Tunbao people in central Guizhou. It is a good food to carry at home, travel and as a gift to relatives and friends.

of the finest quality.

This product is made through continuous innovation in ancestral secret recipes and traditional production. For example, local chickens are used, and local fresh red peppers with thick meat cores are used. The peppers must be stored in the cellar for three months before being used. Jiuzhou Chicken Spicy-Fajiuzhou

Chicken Spicy 1. Cut the chicken into 1.5_2 cm square pieces.

Slice ginger, cut green onions into thin strips, and cut dry chilies.

2Place the chicken in a bowl, add soy sauce, cooking wine, MSG, salt, a little ginger slices, and a little pepper.

Mix well and marinate for 25_30 minutes.

3Pour 300g oil into the pot.

After it's hot, fry the chicken pieces.

After frying until turmeric turns yellow, take it out and let it sit for a while, then fry it again.

Then remove from the pan and drain the oil, set aside.

4 Leave a little oil in the pot and heat over high heat.

Add onions, ginger, pickled peppers and spicy sauce and sauté until fragrant, then add fried chicken pieces and stir-fry until the chicken pieces are evenly coated with the sauce.

After 2-3 minutes, add the dried chili peppers and Sichuan peppercorns to the pot.

After 2 minutes, turn to medium heat and stir-fry continuously.

When the oil in the pot is almost absorbed and the chili peppers are fragrant, it is ready to be taken out of the pot.