materials

raw materials: chicken leg meat

ingredients: onion, ginger, garlic, pepper, dried pepper

seasoning: salt, oil, cooking wine, soy sauce, sugar, pepper, spiced powder

practice

1. Because there is basically no flavor in the final frying process, the flavors are all marinated in advance

2. Marinate the diced chicken legs with cooking wine, soy sauce, pepper, five-spice powder, salt, sugar, sesame oil or olive oil for more than 2 minutes (with little seasoning)

3. Heat the wok, add more oil than cooking, add diced chicken when it is 6% hot, and the fried surface will be burnt. Deep-fried chicken will have the effect of being tender in diplomacy, otherwise it will be hard to bite if it is fried inside and outside.

4. Start the pot again, add a little base oil, stir-fry dried Chili, onion, ginger, garlic slices and pepper, and add diced chicken to stir well. < P > Chicken leg meat is more tender and chewy than chicken breast meat, and dry-fried is the most suitable; Fried chicken doesn't need a lot of oil, and the actual consumption is also very small

Tips

In addition, in my experience, the fried meat oil can be filtered and used to fry vegetables, and the fried vegetables are delicious (I fried shredded water bamboo with this oil yesterday)

The key to this dish is to find diced chicken by pushing aside the peppers, rather than scattering a few peppers in the diced chicken. I'm still not cutting hard enough, and there are still not enough peppers, but the taste is already "strong"