Materials:

Chicken leg, onion, ginger and garlic, dried pepper, pepper, sesame salt, cooking wine, soy sauce.

Exercise:

Step 1: Chop the chicken leg into small pieces, soak it in clear water for half an hour, and pour out the blood.

Step 2: Pickle a few pieces (this is a very important step, and you should work hard on it when you are done). Put a spoonful of cooking wine into a small amount of soy sauce, stir it in a vessel, add a little onion, ginger and garlic, then pour a little salt, and let it stand for 10 minute.

Step 3: Pour an appropriate amount of oil into the pot, and fry the chicken pieces until the chicken pieces are slightly yellow to golden yellow when the oil temperature is 80% hot.

Step 4: Add appropriate amount of oil, add onion, ginger, garlic and pepper to stir fry, add 2 spoonfuls of dried pepper, turn off the heat when you see the pepper oil and smell the spicy taste.

Step 5: Finally, stir-fry the fried chicken pieces a few times. Finally, sprinkle a pinch of sesame seeds on the pan to enrich the taste. You can also add pepper and cumin powder according to your personal taste.

1. Generally, in the second step, our curing time should not be too long. If it is too long, the color will not look good, which will affect the taste. If it is too short, the taste will not go in.

2, the oil temperature is 80% hot judgment skills. When the oil temperature is 80% hot, there will be a lot of soot rising. At this time, when you see a lot of soot, you can add chicken pieces and fry them.

Practice of Linyi spicy chicken

Heat the oil in the pot. Personally, I feel that the chicken fried with peanut oil is the most fragrant. Because it is an old chicken, there is not much oil on it. Therefore, when you need to fry chicken, use peanut oil. It takes about 1 kg peanut oil to fry a chicken about 5 kg.

After peanut oil is put into the pot, add pepper, star anise, angelica dahurica and fragrant leaves and stir fry. (Be careful not to fry the paste at this time, just fry it on a small fire.)

Stir-fry until fragrant, then add the rural soy sauce (if not, you can use pepper sauce or sweet noodle sauce instead), a little red bean paste, onion, ginger and garlic, and millet spicy, and stir-fry over low heat to get fragrant. These steps are very important, which is related to whether the final taste is delicious or not.

Then put the slaughtered, washed and hidden chicken pieces into the pot without blanching. After blanching, most of the flavor of chicken is removed.

Stir-frying in the pan is time-consuming and laborious. Stir-fry until the chicken water evaporates, and stir-fry until the chicken begins to burst.

The fragrance is particularly strong at this time. If it weren't for the old chicken, it would have been served by this time, but the fried old chicken was only half fried.

Add soy sauce when the fried chicken is dry and explodes, and buy some better soy sauce. Add half of the spoon in the picture. Add soy sauce and stir fry until fragrant, then add a little soy sauce and stir fry.

Add boiling water, and then turn to low heat. Because it's an old chicken, the simmering time is about an hour. If it is too late to add, you can put it in a pressure cooker. Fifteen minutes after the pressure cooker is inflated, it will be almost the same. Then add salt, soy sauce, chicken essence, millet spicy, onion and green pepper slices and stir fry all the time. Stir-fry for a while, and then it will be out of the pot.