The delicious and fiery taste bombards the mouth in turn, and the chicken mixed with the aromas of pepper and pepper is tough and chewy, and the tip of the nose sweats as you eat.
By creek toddle cool
<h2>Royalties</h2>
Three yellow chickens, half a chicken
Dried chili peppers 100g
1 scoop of cooking wine
A little spice powder
Salt to taste
Shredded green onion and ginger to taste
Peppercorns 2g
Garlic cloves to taste
2 star anises
2 incense leaves
1 scoop of light soy sauce
A little sugar
Celery to taste
<h2>Practice steps</h2>
1, 1, 100g dried chili peppers soak in cold water for 5 minutes, drain the water. Cut 1/2 chicken into 3cm pieces, add 1/2 tbsp cooking wine, a little five-spice powder, salt, green onion and ginger and mix well and marinate for 20 minutes.
2, 2, from the pot pour the oil that has not been chicken nuggets, cook until seven minutes hot (170 degrees), fry the chicken nuggets on medium heat until golden brown, fish out, control the oil.
3, 3, another pot, under 2g of peppercorns and appropriate amount of ginger slices stir-fry out of the aroma, add the appropriate amount of garlic cloves, 2 star anise and 2 pieces of fragrant leaves sautéed, and then add dried peppers to fry out the spicy aroma.
4, 4, pour in the fried chicken nuggets and stir-fry evenly, add 1/2 spoon of cooking wine, 1 spoonful of soy sauce, a little salt and sugar to taste, add an appropriate amount of celery and stir-fry until it is broken.
5, 5, finally sprinkle with an appropriate amount of cooked white sesame seeds, red hot spicy chicken to complete!
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