material

One chicken leg, one egg (egg white) 1 piece, one agaric, and one green bamboo shoot 1 piece.

2 tablespoons Pixian hot sauce, appropriate amount of carved wine, appropriate amount of white vinegar, appropriate amount of oyster sauce and appropriate amount of starch.

A handful of pepper, a small piece of ginger and an onion.

working methods

First, soak the fungus. Before the fungus is ready, let's deal with the chicken, divide the chicken legs and cut them into strips. Don't throw away the skin on the chicken leg. The processed chicken skin is particularly tender and smooth, and tastes very good.

Step 2, marinate the chicken, put the cut chicken into a bowl, beat it evenly in clear water, and drop a few drops of white vinegar into the clear water. Water can make chicken tender, and white vinegar can make chicken tender. Add a little salt and starch, stir well and marinate 15 minutes.

Step 3, beat the salted chicken into the egg white and stir well. Adding starch and egg white can better protect the fiber in chicken, so it will taste more tender.

Fourth, oil, the oil temperature is 40% hot, and the marinated chicken is added. There is a key point here. When chicken is cooked, the oil temperature should not be too high, and 40% heat is the best. If the oil temperature is too high, the chicken will become hard and the skin will become thin.

Fry the chicken until it is half cooked. Because it needs to be cooked, the chicken can't be cooked, otherwise it will be very old and not easy to taste.

Fifth, adjust the soup

1, heat the oil pan, first add 2 teaspoons of Pixian hot sauce and saute until fragrant.

2. Add chopped Jiang Mo and stir fry.

Step 3 pour in clean water

4. Add 1 tablespoon salt.

5. Cut the green bamboo shoots and put them in the pot with the fungus.

6. Finally, add chicken.

7. Add the chicken, cook for 6 minutes, and then collect the juice.

8. Put it in a bowl, put onions, peppers and dried red peppers on it, and then pour in hot oil.

To put them in order, first put a layer of chopped green onion, then a layer of pepper, dry red pepper in the back, and then pour in hot oil. The chicken made in this way is spicy and tender. If you don't know it, you will never know it is a chicken.