Materials:

Chicken thighs, green onions, ginger and garlic, dried chili peppers, peppercorns, sesame salt, cooking wine, soy sauce.

Practice:

First step:Chop the chicken thighs into small pieces, soak them in water for half an hour and pour off the blood.

Second step:Marinate a few pieces (this is a very important step, when done well you have to work on this step). Stir a spoonful of cooking wine into a small amount of soy sauce in a vessel, add a little onion, ginger and garlic, then pour in a pinch of salt and leave to rest for 10 minutes.

Step 3:Pour a moderate amount of oil into a wok, and when the oil is 80% hot, fry the chicken pieces until they are lightly browned to golden brown.

Step 4:Add appropriate amount of oil, add onion, ginger, garlic, chili pepper and saute, add 2 spoons of dried chili, turn off the fire when you see chili oil and smell the spicy flavor.

Step 5:Finally, stir fry the fried chicken pieces a few times. Finally, sprinkle a pinch of sesame seeds on the pan for color and to enrich the taste. You can also add pepper and cumin powder according to personal taste.

1. Generally in the second step, our curing time is not too long. If it's too long, the color won't look good and affect the taste, and if it's too short, the taste won't go in.

2, oil temperature eighty percent hot judgment skills. When the oil temperature is eighty percent hot, there will be a lot of soot rising. At this time to see a lot of soot, you can add chicken pieces fried.

Linyi spicy chicken

Heat the oil in the pan. Personally, I feel that chicken fried in peanut oil is the most flavorful. Because it is an old rooster, there is not much oil on it. So, when you need to fry the chicken, use more peanut oil. It takes about 1 pound of peanut oil to fry a chicken of about 5 pounds.

After the peanut oil is in the pan, put in:pepper, star anise, Angelica dahurica, sesame leaves, stir fry. (Note that at this time do not fry paste, small fire frying incense can be)

Fried after adding rural sauce (if not you can use pepper sauce or sweet flour sauce instead), a little red oil bean paste, green onions, ginger and garlic, millet chili, small fire stir frying stir frying aroma. These steps are important and relate to whether the final flavor is fresh.

The slaughtered, cleaned and hidden chicken pieces are then placed in a pot without blanching. The hot blanching removes most of the flavor from the chicken.

Toss in the pan, a time-consuming process. Stir-fry until the chicken water evaporates and stir-fry until the chicken starts to pop.

The flavor is especially strong at this point. If it weren't for the old rooster, it would have been ready to serve by now, but the old rooster is only halfway through the stir-fry.

Fried chicken dry with a burst of time and then add soy sauce, buy some good soy sauce. Add half of the spoon in the picture. Add soy sauce and stir fry, color and stir fry until fragrant, then add a little soy sauce and stir fry.

Add boiling water, then turn down the heat to simmer. Because it's an old rooster, this simmer will take about an hour. If it's too late to add, you can put it into a pressure cooker. Fifteen minutes after the pressure cooker is inflated, it's almost done. Then add salt, soy sauce, chicken essence, millet chili, scallions, green pepper slices and keep stirring. Stir fry for a while, and then out of the pan.