First, home-cooked fried chicken.
1, cool the oil in a hot pan, add ginger slices, angelica dahurica, star anise and pepper, and stir-fry over low heat for fragrance. Stir-fried chicken with two pieces of angelica dahurica can play a good role in removing fishy smell and enhancing fragrance.
2. Fresh chicken doesn't need to be blanched. After washing, pour it directly into the pot, stir fry over high fire, and dry the water. This step is very important. The fried chicken tastes firmer and tastes more fragrant.
3. Add dried Chili, garlic, onion, soy sauce and soy sauce, stir-fry and color. Stir-fry until fragrant, add fresh water that hasn't eaten chicken, add appropriate amount of salt to taste, turn to low heat for 40 minutes after the fire boils, depending on the state of chicken, just stew until cooked.
4, stew the chicken, add the green pepper pieces, stir fry over high fire, and collect the soup in the pot to get out of the pot.
Second, shredded pork in Beijing sauce.
1, pork is cut into filaments, washed twice with clear water, drained, added with salt and starch, and marinated for 10 minute.
2. Heat the oil in a hot pot, pour in the marinated shredded pork, stir-fry over high fire, stir-fry until cooked and serve for later use.
3, add a little oil to the pot, add 2 spoonfuls of sweet noodle sauce, add 2 spoonfuls of sugar and stir-fry until bubbling. Then pour in the fried shredded pork, add a little soy sauce to color it, stir-fry evenly over high fire and then turn off the heat and serve.