3 large chicken thighs 3 vegetable oil 15 grams of ginger 3 grams of peppercorns 2 grams of pepper powder 8 grams of salt 20 grams of cooking wine 10 grams of oyster sauce 20 grams of soy sauce 1 egg white 1 starch appropriate amount of chives 3 or 5 stalks of ginger
Chicken thighs washed and cut into pieces, two centimeters square almost the same, do not cut too big, not easy to fry dry, do not cut too small, fried will shrink a lot
Add the minced ginger, peppercorns, pepper, salt, soy sauce, cooking wine, egg whites and grab well
After grasping thoroughly, sprinkle with an appropriate amount of starch and continue to grasp well. Don't put too much starch, put about a tablespoon of amount. Grasp well and set aside to marinate for about an hour
After an hour, heat the pan to about 60% heat, add the marinated chicken cubes, and fry them
Fry until yellowish and fish out to control the oil
When the oil is about 80% hot, pour the diced chicken into it and fry it again, turn it over for about a minute, until it is golden brown, and fish out the oil
Start the wok and heat the oil (because I used the new oil to fry the chicken, so I directly added a spoonful of the oil I just used), and the oil was slightly more than the usual amount of stir-fry. Heat the oil and add shallots and garlic slices and sauté seasons
Pour in the peppercorns
Dried chili peppers (dried chili peppers cut into small pieces, a little more)
Sautéed with a rich chili flavor (that's the point)
Pour the fried diced chicken into it and stir-fry, add sugar to freshen, and continue stir-frying
Sauté to dry the water and then remove from the pan and plate
Let's get started!
Tips
This practice is relatively simple, can be done very strong Ha ha, like friends can do to try, do remember to send photos in the comment area Oh, look at the official if there is a proposal @ Yu Xiaodong brother ... Remember to forward, like and follow the comments Oh...