1, the nutritional value is different, and the saute chicken is drowned: the nutritional value will be lost; No blanching: no blanching makes the nutritional value not lost, and the eating effect is good.
2, the purpose is different, saute chicken drowning: the purpose of frying chicken drowning is to make the chicken cleaner; No blanching: the purpose of frying chicken without blanching is to keep the original flavor of chicken.
3, the taste is different, the sauté ed chicken is drowned: in terms of taste, the fried chicken after drowning will lose part of the umami taste of the chicken, and the taste will become somewhat poor; Non-blanching: Non-blanching retains the delicate flavor of chicken, making it more delicious and juicy.
4. Don't blanch the chicken of large-scale chicken, but soak the cleaned chicken pieces in warm water in a large bowl, add proper amount of edible salt, cooking wine, pepper, soy sauce and cooking oil, stir well and marinate 15 minutes. After the wok is heated, add a proper amount of cooking oil, then add ginger slices, dried peppers and garlic slices, stir-fry until fragrant, and then stir-fry pepper to make fragrant. Wait until the dried Chili peppers are red, put all the chicken pieces into the pot and stir-fry them quickly. When the chicken changes color, add a spoonful of soy sauce and finally add a bottle of beer. Wait until the beer boils, then turn to a low heat and stew for about ten minutes, then put the chopped peppers into the pot. Just add a little oyster sauce and edible salt when you leave the pot to improve the taste.