Pot into the chicken oil 5 pounds burned to 40% hot, down into the chopped pepper 5 pounds, 3 pounds of minced ginger, garlic 2 pounds, small fire and simmer for half an hour that is.

Production process:

1, 400 grams of boneless chicken thigh meat cut into a thick strip, add 20 grams of egg white, pepper oil 6 grams, 3 grams of salt, 2 grams of white pepper, add green onion segments, ginger, 2 slices of sesame seeds to marinate for 15 minutes; 200 grams of fish sauerkraut, 100 grams of bean curd cut into a 1-centimeter-wide strip with 50 grams of mushrooms down into the pot to boil water until the fish sauerkraut boil to the salt, The first thing that you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

2, chicken thighs with a little wet starch, into the 70% heat of the wide oil quickly scattered, deep-fried to eight mature, then removed from the oil.

3, the pot to stay in the bottom of the oil heated to 60%, under the chopped onion, ginger, garlic 10 grams of each sautéed, under the appetizer sauce 30 grams, poured into the chicken broth 800 grams, covered with a lid on the fire stew for 5 minutes, under the fish pickled vegetables, mushrooms, bean skins, seasoned with 30 grams of white vinegar, chicken powder 10 grams of sugar, monosodium glutamate 5 grams of pepper 3 grams of wine poured into the 30 grams (deodorization), and then stewed for 2 minutes can be discharged into the pot on the plate.

4, the pot into the bottom of the oil burned to 60% hot, under the Hangzhou pepper 20 grams of each segment, dry green pepper, ginger, garlic 10 grams of each minced red bell pepper 2 stir-fried flavor, poured on the chicken, garnished with a little parsley that is.

Technical key:

1, the need to keep turning when simmering, in order to prevent the paste black.

2, in order to maintain the tender taste of chicken, it will be fried to eight mature when you can fish out.