Native chicken (about 2 kg), green pepper 30g, red pepper 30g.

Seasoning:

Stir-fried chicken powder 15g, mixed oil 100g (please refer to this website's secrets), material b (onion, ginger, garlic and red pepper each 100g), broth 500g, and material c (chicken powder 20g, salt and monosodium glutamate each 65438).

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Production method:

(1) Wash the chicken and chop it for later use.

(2) Heat the pan with 1/2 mixed oil, and lower it with 1/2.

Stir-fry material b with low fire for the first time; Stir-fry the chicken nuggets for 3 minutes, pour the broth to boil, add the fried chicken powder and material C, and bake for 2 minutes for the second seasoning; Pour into the pressure cooker and press for 10 minute, and take out the chicken pieces for later use.

(3) putting the remaining mixed oil into a pot, heating, adding the remaining material B, stir-frying with low fire, and seasoning for the third time; Stir-fry the pressed chicken pieces with strong fire, then add the original soup into the pressure cooker, slowly collect the soup with medium fire, and when the soup is almost dry, add material D for the fourth seasoning, add green pepper, stir well, and collect the juice with strong fire.

Technical key:

When this dish is fried, it is seasoned four times, and the feeding time and order are very particular. If something goes wrong in the middle, the taste will be very different, which requires the chef to have a solid basic skill. In addition, chicken nuggets should be uniform in size, convenient to mature and delicious.