material

2 chicken legs, ginger slices 10 slices, 6 pieces of garlic, pepper/kloc-0 strips, 2 tablespoons of garlic sauce, 2 tablespoons of soy sauce 1 tablespoons of rice wine and 2 tablespoons of linseed oil.

method of work

1. Cut the chicken leg into a proper amount of large and fine blocks; Slice the pepper for later use.

2. Heat the wok, and take part in the chicken leg pieces of 1, and stir-fry them with high fire until the appearance is slightly burnt.

3. Add sesame oil, garlic, ginger slices and pepper slices to a wok, stir-fry until slightly burnt, then add the chicken leg pieces and all seasonings from Step 2, and simmer on low heat until the soup is dry.

Laziji

material

Whole chicken 1 piece or drumstick 1 box, pepper and dried pepper (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, edible oil, ginger, garlic and sugar.

method of work

1, cut the chicken into small pieces, add salt and cooking wine, mix well, fry in an 8-layer hot oil pan until the appearance is dry, and then take it out for later use.

2. Cut dried peppers and onions into 3 cm long sections and slice ginger and garlic.

3. Heat the oil in the pot to 7 layers of heat. After adding ginger and garlic to stir-fry the fragrance, add dried pepper and pepper and stir-fry until the smell begins to choke the nose.

4. After the oil turns yellow, pour in the fried chicken pieces, stir-fry until the chicken pieces are evenly spread in the pepper, sprinkle with onion, monosodium glutamate, white sugar and cooked sesame seeds, and stir well.

Tips

1, Pepper and Zanthoxylum bungeanum can increase with their own tastes, but in order to show the original characteristics of this dish, it is best to cover the chicken with pepper instead of a few peppers and Zanthoxylum bungeanum scattered in the chicken pieces.

2, fried chicken to sprinkle salt in the chicken, be sure to sprinkle enough, if you add salt when frying chicken, the salt flavor can not enter the chicken, because the chicken shell has been fried dry, the texture is relatively tight, salt can only adhere to the chicken's appearance, affecting the taste.

3. The oil used for fried chicken must be burned very hot, otherwise the chicken will not be fried dry on the outside for a long time. Even if it is fried dry after half a ring, it is really dry. A group of dead meat tastes terrible and has no taste at all, so the fire must be big, crispy outside and relatively tender inside.