2, the pot into the frying slightly more than usual oil, under the ginger stir fry flavor into the chicken pieces; chicken pieces in the oil and stir-fry quickly, and then add the wine;
3, the chicken itself is also part of the grease out of the chicken after adding onions and garlic, onions and green Pepper; add soy sauce and oyster sauce to taste;
4, the last depending on the salinity of the soy sauce and oyster sauce to make up for the appropriate amount of salt; add two thorny chili pepper section stir fry evenly to the micro-broken can be removed from the pot.
5, Tips: 1, the traditional Sichuan-style "small fry small fry" are "fried raw fry" but water over oil, for a fast, I in order to go to the fishy thoroughly, but also because of the family's tastes, especially on the chicken and duck fishy sensitivity, usually will be boiled in a way to pre-process! meat ingredients, this can be as personal preference, but "fried" and over water and then fried compared to the time and then longer, be sure to fry, in advance, can be added to the ingredients yard system, after the possible need for water starch to juice liquid slightly boiled; 2, the order of the spices I do not have all the first step in the first step and the ginger under the same, but there is a little use of the inverted choke, because the chicken thighs with the skin, the chicken thighs will continue to release some of the skin after stir-frying, the chicken thighs will continue to release a part of the skin after stir-frying. Stir fry will continue to release a portion of the fat, then under the spices at this time the aroma is very full, the finished product of the spices, especially onions, but also to maintain a portion of the angry, better taste; 3, fried chicken onion is my taste preference, think so that ride taste better, but I can not remember when I saw in the book, frying onions and scallions only put a kind of onion, anyway, I can not prove it, and put a little onion! white onion, also to deodorize and increase the aroma; 4, two thorns and green pepper are very typical of Sichuan-style ingredients, making this dish although the color is light, but is also typical of Sichuan stir-fry, just to make it into the Zigong genre, replaced with pickled sea pepper and pickled ginger, taste sour and spicy is also a very authentic practice; 5, there is no two thorns of chili peppers and peppercorns friends, you can use the ordinary green and red chili peppers instead of hemp, like to point to the dried Pepper or directly in the vegetable oil with a little pepper oil to increase the numbness, the taste will be different, but it will also be a delicious dish; 6, two thorns last put a larger amount, put early for fear of releasing too much spiciness, taste too spicy, the second is to maintain the color and texture with a little bit of anger, look good; 7, the traditional small fried chicken should be used in the chicken breast of the cockerel, but now the chicken we all understand, and can not be compared to the year's real Compared with the chicken, the craft is particularly superb barely can use the better quality of the chicken breast to try, be sure to keep the meat do not fry old, the taste is not too bad, most of my friends suggest that directly with the chicken thighs, the finished product taste to be better, if you use the chicken breast is not necessary to pass water.
6, "small fried # # #" in the Sichuan style fried food is a relatively common dish name, especially small fried chicken and small fried rabbit as a representative of the general, the Sichuan cuisine Xiaohe gang school of Zigong cuisine more than her figure.
7, "small fried" this way of cooking, traditionally on the finished texture of the ingredients or the requirements of a "tenderness", so there is no deliberate emphasis on the "frying" process. Instead, it is categorized and mentioned alongside the common Sichuan-style "stir-fry", making "small frying and stir-frying" a popular Sichuan-style casual meal. Model, in order not to oil, do not change the pot, quick to juice, a breath of fresh air, short time out of the dish as a characteristic.
8, in this way, "small fry" series of dishes produced in addition to ingredients, flavoring differences, and not too easy to find with "small fry" particularly significant differences, and on the small fry itself is also in line with the Sichuan cuisine ". Hundreds of dishes, a dish, a frame" characteristics, such as fish and Kung Pao chicken, the same as the stir-fry, the system also has a significant difference in the well.
9, modern Sichuan restaurant has a lot of small fried series of dishes have a different understanding of the more emphasized on the frying, the small fried chicken to make the characteristics of dry-fried chicken is also not uncommon, "small" fried unconsciously into the "big" fried.
10, this time I still follow the more traditional "small" fried, with the most homemade Sichuan-style seasonings to make this Sichuan flavor "popular lunch", than the traditional Zigong stir-fry in the essential pickled peppers, pickled ginger seasoning, I replaced the same on behalf of the Sichuan flavor! Green two thorns sea pepper and green peppercorns, and call it double pepper small fried chicken should still be appropriate. No these two kinds of seasoning can be replaced with ordinary green and red chili, like hemp to some dry pepper or directly in the vegetable oil with a little pepper oil to increase the numbness, the taste will be different, but it will be a delicious and very rice dishes.