Accessories: 20 teaspoons of vegetable oil, salt 10g, ginger 10g, scallion 1 50g, pepper 20g, pepper 10g, tsaoko 1g, soy sauce 10g, light soy sauce.

The practice of stir-frying spicy chicken in nang

1, main ingredients: brain and Sanhuang chicken, and auxiliary materials: vegetable oil, salt, ginger, garlic, onion, green pepper, spicy skin, pepper granules, pepper granules and cooking wine.

2. Clean the Sanhuang chicken, wash it and cut it into pieces.

3. Add salt to the pot with boiling water, boil it, pick it up and drain it.

4. cut into pieces.

5, green onions, ginger washed and cut into sections, spicy skin soaked and cut into sections.

6, green pepper cut into pieces.

7, hot pot cool oil, oil heat 70%, the next piece, fried until both sides are dry and golden.

8. Leave the bottom oil at the bottom of the pot, add the pepper granules, and stir-fry until fragrant.

9. Add chicken pieces and stir-fry the water to separate the fragrance, and stir-fry the wine evenly.

10, add Zanthoxylum bungeanum, Zanthoxylum bungeanum, chilli peel, ginger and Amomum tsaoko.

1 1, stir well.

12, add soy sauce and soy sauce.

13, add salt and stir-fry evenly, and stir-fry all the time on medium and small fire.

14, add the lid and simmer for a few minutes.

15, stir-fry the chicken pieces until the oil is cooked.

16, Jiagang.

17, green onions, green peppers.

18, finished product.