Sihai network

What's the daily practice of spicy chicken? A representative of Sichuan cuisine

1. Wash the chicken and cut it into small pieces. Marinate it with cooking wine, five spice powder, salt, soy sauce, scallion and ginger for more than 20 minutes (the amount of salt can be put according to the amount of fried vegetables)

2. Wash and cut off the chili peppers, and filter out the pepper seeds (the coarse hole basket made of a kind of stainless steel strips is most convenient for filtering chili seeds, I haven't bought them yet) and set them aside

3. Heat peanut oil, stupid way, try a piece of chicken, fried with the sound of the Zizi can be all poured in

4. Pour it in and fix the shape, then turn to medium and small torches, fry the chicken pieces thoroughly, turn the color from white to yellow, and then take them out

5. Heat the oil again and fry it twice. The fire can be bigger to force out the excess oil and make the surface more golden

6. Fry until golden and dry. Remove and drain oil

7. Stir fry Chinese prickly ash and ginger slices over low heat, add scallion and garlic, star anise and fragrant leaves and continue to stir fry at the same time

8. Add pepper, stir fry evenly, then the strong flavor like a restaurant will continue to float out

9. Add the fried chicken and continue to stir fry

10. Add little sugar and salt

11. Cook the cooking wine (I directly put down the white wine) and five spice powder, and then add some vegetable water to make the chicken chewy

12. Add celery and stir fry until cut off

13. Sprinkle with white sesame seeds, peel off the hot pepper to find the chicken