Home style dry fried chicken(jia ting feng wei gan chao ji )

Home style dry fried chicken

Introduction:

"I haven't eaten chicken for a long time. I want to eat it all the time, but I can't buy a good native chicken. Let's dry roast a grass chicken. This kind of chicken tastes delicious, especially for dinner."

Production steps:

Step 1: food preparation

Step 2: remove the seeds of green and red pepper, wash and cut into hob pieces

Step 3: stir fry star anise, cinnamon, Chinese prickly ash, dried pepper and fragrant leaves in a 50% hot oil pan, remove and discard them

Step 4: add ginger and garlic slices and stir until fragrant

Step 5: stir fry the chicken (wash the chicken in advance and cut it into pieces)

Step 6: continue to fry until the chicken is oily

Step 7: add soy sauce, yellow rice wine, steamed fish, soy sauce and Pixian Douban, stir fry for a while, add half a bowl of water, cover and simmer for a while

Step 8: when the water is boiling dry, add green pepper and red pepper, stir fry until it is broken, add appropriate amount of salt, stir well, and then put it on the pan

Step 9: ready, eat

Materials required:

Grass chicken: half a chicken

Green pepper: 1

Red pepper: 1

Steamed fish soy sauce: right amount

Ginger: 1 piece

Garlic: 2

Star anise: 2

Dried pepper: 5

Cinnamon: 1 piece

Fragrant leaf: 1 piece

Zanthoxylum bungeanum: right amount

Pixian Douban: moderate

Soy sauce: moderate

Yellow rice wine: right amount

Note: 1, the process of frying chicken will be water, at this time to continue to fry, until the oil, so fried out just fragrant. 2, water is to make the chicken can be more soft rotten, if you like to eat chewy, do not add water to boil. 3, green and red pepper finally put, cut raw, fried for a long time affect the color, nutrition will be discounted. 4, soy sauce, steamed fish, soy sauce and Douban are salty, finally put It's just a little bit of salt. If the taste is not heavy, it's OK not to put it

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jia Ting Feng Wei Gan Chao Ji