Method 1: Make the following ingredients: 1.250g fat chicken, 15g shrimp slices, 1.5g garlic paste, 1.5g onion powder, 1.5g pepper powder, 100g sweet and sour, and/or. Production method: 1. Slaughter the chicken, take out the eyes, dig out the chicken lungs, put them in a boiling water pot for about 1 min, take them out and wash away the oil slick, fluff and dirt. 2. Put the chicken in a pot of boiled white salt water, soak it in low fire until it is half cooked, take it out, pull the chicken wings out of the chicken body, put them in the pot and soak them until they are just cooked, take them out and pour them out with boiling water, and wash away the salty taste. 3. Hook the eyes of the chicken with an iron hook, stir the rice bran slurry with a spoon, and evenly coat the chicken skin with syrup. Then, hang it in a cool and ventilated place to dry for about 2 to 3 hours. The chicken can be fried when it is clean. 4. chop off the chicken neck first. Heat a wok with high fire, fry until it is 70% cooked, add the chicken head and fry until golden brown, that is, add the shrimp slices, and fry together until the shrimp slices float and the chicken head turns red. One end of the wok is far away from the burner. Put the chicken breast in the fire barrier and put it back in the oven. When the oil is heated to 40%, put the chicken in the oven, fry it while placing it, put it back in the oven, add garlic, onion, pepper powder, sweet and sour, thicken it with wet starch, and put it in two small dishes. 5. Cut the chicken into pieces immediately after frying. Cut the chicken head first, then the chicken body, put the prototype of the chicken on a plate and put pieces around it. Eat with sweet and sour, instant juice and Huai salt. 1. Pour syrup evenly on the chicken, especially on the bottom of the wings. Otherwise, the skin will be fried in different shades. 2. When frying chicken, don't burn it too hard and the oil is too boiling, otherwise the skin is burnt and the meat is cooked; If the temperature is too low and the oil temperature is insufficient, it will not be colored and the skin will not be brittle. 3. Dry the chopping board when cutting chicken, and don't stick the chicken skin up on the chopping board, otherwise it will affect the crispness and beauty of the chicken skin. Method 2: Making spiced crispy chicken (Sichuan cuisine) Ingredients: a chick (about 1000g) Accessories: 500g of white oil, 3g of salt, 3g of sugar 15g of soy sauce 10g, cooking wine 15g, 3g of spiced powder, etc. Production process 1) After the tender chicken is slaughtered, the head, wing tips and feet are removed, boiled in boiling water and fished out; 2) Mix salt, sugar, soy sauce, cooking wine, spiced powder and pepper in a bowl, and smear it inside and outside the chicken. Put ginger and onion into chicken belly, steam in a steaming bowl, take it out and dry it, then paint it with sugar while it is hot, and remove onion, ginger and pepper; 3) Air-cool the chicken, put the wok on a big fire, add vegetable oil and heat it, fry the chicken until the skin is brownish red, and then take it out. When it is a little cold, take out the big bones, cut them into strips about 5cm long and about 1.5cm wide, and put them into a plate to form a chicken shape; 4) Add monosodium glutamate, sugar and sesame oil to the steamed chicken juice, mix well, and then put it in a flavor dish or pour it on the chicken. 5) If this dish does not use spiced powder, but the chicken is fried and put into a plate, and the cooked fish-flavored juice is poured in, it becomes a fish-flavored crispy chicken. [ 1]? Practice 3: Taste: fragrance difficulty: side dish (intermediate) time: 30-45 minutes Classification: popular dishes and poultry are suitable for all ages. Calories: The calorie of this dish is100g 170 calories. The ingredients are 1 chicken (about 800g), 75g maltose and 3g Zhejiang vinegar. The production process of 20g hot and sour sauce is 1. Remove viscera and impurities from the oily chicken, rub it with blood water, soak it in white salt water boiled with salt, star anise, cinnamon, tsaoko, old bark and water (about 2 hours), take out the chicken, clean it, mix it with maltose, Zhejiang vinegar and water chestnut powder, rub it all over the chicken, and dry it. 2. Drain the oil from the pan. When the medium heat reaches 60%, while frying the chicken's head in oil, pour the hot oil from the anus to the abdomen of the chicken. The head of the chicken is golden and the belly is cooked. Fry the chicken leg in the oil pan. At the same time, pour the oil all over the body until the skin is golden yellow, and then take it out. When eating, you can cut the chicken into pieces, put it in a basin according to the shape of the whole chicken, and serve it with salt and pepper and chutney.