Crispy chicken is a real technique

Ingredients: 1 fat and tender light chicken, about 1000 grams.

Ingredients: 15 grams each of green onion and ginger, pepper salt, 1 star anise, 5 grams of cloves. Seasoning for electricity: fine salt to taste, monosodium glutamate 5 grams, cooking wine 10 grams, peanut oil 1500 grams. Hepatitis 8 Questions Preparation Method:

Hot noodles 1. Wash the chicken that has been initially processed, chop off the tip of the mouth, the tip of the arm, the claws, the sternum is broken by hand (to prevent the bone from protruding and the skin and meat are broken) into the pepper salt, the appropriate amount of fine salt, 10 grams of cooking wine, 5 grams of monosodium glutamate, 5 grams of green onion, 5 grams of ginger, and wipe it clean after marinating.

Car you 2. After marinating, put the chicken on the plate, covered with white gauze, 10 grams of scallion and ginger, star anise (crushed), 5 grams of cloves, steamed until crispy, take out and dry, dry.

Special pour 3. Put peanut oil in the pot, wait for 50% or 60% of the time to enter, slightly fry, start the pot to heat, when the oil is cold, re-set on the fire, so that the fire is several times, directly fried until the color is golden when fished out, sprinkled with oil on the plate. Regiment North

When served, you bring sweet noodle sauce, orchid shallots, and lotus leaves to accompany the food. Steward Zhi'er Hezheng Huan Tiao Rong characteristics: golden color, crispy, fat and tender.