Spicy dry chicken

1

It's the same rule that a frozen chicken or a fresh chicken must be made of fresh ginger and wine, or tasted like it for 15 minutes

2

Scratched chickens into small pieces, cleaned them, filtered the bones out, then added a small amount of salt, mixed them with 4/1 eggs for half an hour

3

Dry pepper cut a little bit of water and wash it dry, so it's not easy to get dark when it's made

4

Garlic slices of ginger slices

5

The bean sprouts go to the root. I'm a root. It's more time-consuming

6

Pumps, oil, sugar, chicken, wine, water in the bowl

7

Oil in the pot, a little more

8

Take it, heat it, put it in the fried chicken for a minute. It's better

9

I'll take out the fried chicken

10

Oil in the pot, heat in the peppers, eight horns, garlic, onions, fried incense

11

Turn the fire and put it in a dry chili

12

And then you pour it into a good chicken, and it's even

13

We'll have another pot at this time. Put it in the soybean

14

And then you pour in pre-set sauce, black pepper powder, with a big fire, until the chickens absorb the sauce

15

Finally, the proper amount of vinegar

16

Just add onions and a proper sauce

17

A lot of people just give it to me, take it all out...

18

The new tablecloth is not too expensive.

19

I'm sorry.

20

Post-eat fruit

1. Briefly soak the dried chili peppers in cold water so they won't burn easily when stir-frying. 2. Double-fry the chicken pieces for better results. 3. The fried chicken pieces and stir-fried aromatics need to be simmered with the sauce for a while. This blends the two flavors together; using only the sauce would be too dry, causing the pot to dry out before the chicken absorbs the flavor. Therefore, add a little water to the sauce; using boiling water also helps dissolve the sugar. 4. Just a small amount of vinegar drizzled in at the end is sufficient—do not use too much, as it is just for adding fragrance. The same logic applies to adding sugar; it is just to enhance the flavor.