The purpose of blanching is to remove the fishy smell of ingredients and unnecessary impurities such as blood. Generally, blanching meat should be done with cold water, so that the fishy blood will slowly seep out when the meat is slowly heated, and the taste will be more delicious and tender when it is cooked again. If hot water can quickly solidify the surface of meat, it will not achieve the purpose of blanching. Don't blanch with hot water, otherwise the meat won't be tender and the fishy smell can't be completely removed.

Details of ingredients

Ingredients: one Sanhuang chicken.

Accessories: dried Chili, a little ginger, a little onion, a little salt, a little chicken essence, a little pepper, a little dried Chili noodles, a little oyster sauce 1 spoon pepper, a little garlic.

Taste: spicy

Technology: frying

Time: half an hour

Difficulty: ordinary

Steps of dry stir-frying chicken

1 Clean the chicken, cut it into small pieces, cut the onion into pieces, and prepare ginger, garlic and pepper.

Put the chicken in cold water and prepare to blanch it.

3 Blanch and drain for later use.

4 put oil in the pot to heat, add ginger, garlic, pepper and pepper, and stir-fry with low heat.

5 you must stir-fry the incense with a small fire.

6 at this time, add the pepper and continue to fry.

7 Stir-fry until slightly discolored.

8 Add chicken pieces and stir-fry.

9 add salt and continue to fry.

10 Stir-fry over low heat until the chicken pieces turn yellow and the meat is slightly dry and tight.

1 1 Add a little oyster sauce.

12 stir well.

13 Prepare dried Chili noodles

14 Sprinkle with Chili noodles and continue to stir evenly.

15 At this time, the dried Chili Festival has also become burnt and spicy. You can taste the salty taste yourself and add salt appropriately.

16 finally, add the onion, stir-fry until the onion is soft, and then add the chicken essence.

17 When you taste salty and spicy, you can turn off the fire.

Tips

The soul of stir-fried chicken is pepper, so it is best not to replace Sichuan pepper with anything that is not spicy or slightly spicy. You can choose to reduce the number of peppers.

When frying chicken, you must fry it for a while, so that the meat of the chicken will be a little dry and tight, which is the taste of dry fried chicken.