There is no such thing as an authentic practice, it is not the practice of Lu cuisine, two are not traditional food. If you have to say, there are two, one must be a stupid little old rooster, a catty and a half to two pounds between, the second is to be spicy and salty onion, ginger, garlic and sweet sauce enough flavor, there are these two, you do also delicious!

A small cockerel, chopped into small pieces

Peanut oil, a larger amount

A handful of peppercorns

Vinegar, half a tablespoon

Sweet noodle sauce, a tablespoon

Half a tablespoon of soy sauce

A tablespoon of soy sauce

A piece of ginger

A tablespoon of rice wine

Half a kettle of hot water while frying

Salt, one and a half to two tablespoons

A handful of dried chili peppers (about 10)

A scallion

Fresh chili peppers, about 15 to 30

A head of garlic

Two parsley parsnips

Aromatic oil, moderate

Side dish (optional), one of the following

Potatoes, thinly sliced

Fresh noodles, boiled in boiling water, with a little bit of soy sauce, and a lot of salt. ... wash clean, no blood, no blanching, no deep-frying, no marinade, direct frying, so that the chicken is the freshest, fried out the most delicious, and absolutely no fishy smell, rest assured ... if the market does not sell, then the cold chicken is better than frozen chicken (please first frozen before frying), the chicken is best chopped up in small pieces, do not recommend a large piece (). If you can't buy a local free-range rooster, chicken farming is recommended to use three yellow chicken, never use hen, hemp chicken and broiler) ...... If it is the legs with stirrups old rooster, must be stewed for a long, long time, depending on the stirrups length to increase the time, the general old rooster 1 hour to start to bite

Chili ~ ~ ~ best Zaozhuang local thin-skinned chili pepper! The most authentic, can not be bought in the field with the morning pepper, screw pepper, pepper, millet pepper instead, do not recommend bell peppers, space peppers and other non-spicy chili pepper, this dish is the most important feature is spicy, very fragrant and very spicy, the principle of what chili pepper on the local hot to buy what chili pepper is really important ... ... (Do not because you can not eat spicy pepper and do not put chili pepper, chili pepper is the soul of the dish)

Sauces ~ ~ ~ local people will use the holding calf brand vinegar, sweet noodle sauce and holding calf brand soy sauce, and now also out of a holding calf brand spicy chicken special soy sauce, with this brand out of the most authentic flavor (holding calf manufacturers remember to give the advertising costs), the field is not necessarily to buy, with the replacement of other brands on the good, soy sauce old soy sauce, not to mention that, if the soy sauce, please use non-GMO non-skimmed soy sauce brewing soy sauce

> The main role of vinegar is to call the bones crisp and very easy to take off the bone, but also to get rid of the fishy taste of the use of the general use of rice vinegar, acidity is not high and easy to evaporate, aged vinegar acidity is too high and is not easy to evaporate off the acidity of white vinegar and balsamic vinegar basically did not use

The amount of soup spoon specific did not calculate, is to stir-fry with a spoon spatula to calculate the Chinese food will not be accurate to the g, the amount on the line

Side dishes ~~~ in the restaurant Generally speaking do not add side dishes is the best, will not use potato chips to make up the number of ...... but the family fried spicy chicken to eat tend to add a little side dishes, generally speaking only use the same, the family most commonly used is potato chips, but also can be put on the bottom of the boiled fresh noodles (noodles chicken), a small twist (twist chicken), clams (clams chicken) ...yourself any you want to eat, please self-development, if delicious please leave a message to tell me ......

(potato chips recommended crispy mouth, fried a 8 points cooked, the remaining 2 points rely on the temperature smothered)

Steps 1

Oil is hot, put the pepper, put the chicken, and then stir fry on high heat. > After the moisture fried dry, pour the vinegar, and then continue to stir fry, try to fry dry, crackling sound for the best (these two steps must be patient, the chicken is not fishy key steps, not by the material to cover, but the fishy fried away)

Step 3

vinegar in the water fried almost, put a spoonful of sweet noodle sauce, stir fry after the old soya sauce and soy sauce, as well as cut up ginger, and continue to stir fry. ...(If you have soy sauce at home, you can replace the soy sauce + soy sauce)

Step 4

Stir-fry evenly, add wine and continue to stir-fry (do this dish before the pot of hot water, be sure to use the hot water Oh ~~) Zaozhuang spicy chicken practice

Step 5

Then pour hot water, so that the water over the chicken can be, large fire! The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

Step 6

Look at the water left 2/3, put salt, dry chili pepper, the fire does not change, open the lid to burn ~~

Step 7

The water is still left 1/3, put the chopped scallions, change the fire to stir fry, collect the juice

(here you can put the raw class of vegetables, such as potato chips)

[Potatoes 8 minutes, 8 minutes, 8 minutes]

[Potatoes 8 minutes, 8 minutes]

[Potatoes 8 minutes, 8 months]

[Potatoes 8 months]

This is a great example of how you can use the water in the water.

[Potato 8 points can be cooked, the remaining 2 points rely on boring cooked, crispy texture than the face of the delicious]

Step 8

water fried almost, put fresh chili, continue to stir fry

Step 9

soup juice almost closed, turn off the fire, put the garlic cloves (here you can add cooked vegetables, such as small sesame flowers, clams lah)

Step 10

The pot before, put half of the cilantro (do not like not put cilantro). Sprinkle sesame oil, stir-fry evenly

Step 11

Chicken served on a plate, sprinkle the other half of the cilantro garnish, authentic Zaozhuang spicy chicken on the completion of the ~ ~ ~ ~

Tips

PS, the chicken must be chopped into small pieces, do not recommend a large piece (large pieces of bad taste, the texture of faggots, do not enter the flavor ...)

Please note: The chicken should be cut into small pieces, do not recommend large pieces (large pieces of bad, the texture of faggots, not into the flavor...)

The chicken should be cut into small pieces, not recommended. ...)

(Stewed chicken cut into large pieces, fried chicken cut into small pieces, fried chicken cut into whole pieces, roasted chicken is not cut into pieces)

1. I am afraid to eat spicy how to do?

No solution, Zaozhuang spicy chicken is characterized by spicy, soul! The compromise is to eat with water, but this loses the flavor of the dish itself, try this spicy, you will like

2. like potato friends, cut the potato thin slices, taste crispy mouth superior to the face mouth, 8 points can be cooked, the other 2 points by the residual temperature of the smothered cooked, so that the potato is very crispy, of course, one person a taste is just a suggestion

3. spicy chicken eaten not finished into the refrigerator, the freezer, the winter in the north of the country, and the refrigerator, the refrigerator, the refrigerator. freezer, northern winter put the balcony, the next day to eat, found that the vegetables frozen more delicious, mixed with rice, delicious ah ~ ~ ~ ~ must be careful to break the bones

4. water must be used in hot water, so that fried meat tender (tips)