1, spicy fried chicken.

Materials:

300g of chicken breast, 2 sharp peppers, 30g of chopped peppers, 5 slices of ginger, 5 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce.

Practice:

(1) Remove the chicken thigh meat from the bone and cut into small pieces, marinate in pepper, salt, soy sauce, cooking wine and cornstarch. Heat a pan with cold oil, pop the pepper, add the diced chicken and stir-fry until browned.

(2) Add green onion, ginger and garlic, chopped pepper, cooking wine and continue to stir-fry, always stir-fry, stir-fry moisture, diced chicken dry to taste.

(3) Add soy sauce, oyster sauce and continue to stir fry.

(4) into the sharp pepper pieces stir-fried until screaming broken;

2, spicy fried chicken.

Materials:

Two large pieces of chicken breast, 7 or 8 erjing, 1 tablespoon of bean paste, ginger, 4 cloves of garlic, a small amount of pepper, a small amount of cooking oil, 4 dried chili peppers, salt, 2 tablespoons of cooking wine, soy sauce, appropriate amount.

Practice:

(1) Dice the chicken breast, put in salt and cooking wine and scrub well.

(2) Dice the two-thorn chili pepper.

(3) Stir fry the dried chili, ginger and pepper, then add the chicken.

(4) Add the chili peppers and continue to stir-fry.

(5) Add some soy sauce and a spoonful of bean paste and continue to stir-fry.

(6) Remove from the pan.

3, chili pepper fried chicken pieces.

Materials:

500 grams of chicken, 1 piece of ginger, 6 cloves of garlic, 10 small peppers, 10 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of sugar, 8 grams of cooking wine, 6 grams of vinegar, 5 grams of salt, 8 grams of ketchup, 5 dried chili peppers.

Practice:

(1) Prepare all ingredients.

(2) Put oil in a pan, add minced garlic and ginger and saute.

(3) Pour the chicken into the pan and stir-fry constantly until there is no water.

(4) Add light soy sauce, dark soy sauce, tomato sauce, vinegar, cooking wine and sugar and stir-fry well, then add dried chili peppers and stir-fry well.

(5) Add the water over the chicken pieces, boil over high heat, put salt and stir evenly, reduce heat and simmer for 30 minutes.

(6) Stew until only a little soup left in the pot, add crushed millet pepper.

(7) Stir fry evenly.