Second, the production steps
1. Ingredients: native chicken, onion, ginger, cooking wine, pepper, star anise, fragrant leaves, dried Chili, salt, soy sauce, oyster sauce, sugar and bean paste. 2. Slaughter the chicken, pluck it clean, gut it, rinse it several times, rinse it clean, cut the chicken into small pieces, soak it in water for half an hour, soak it in bloodletting water, wash the ginger and onion, and slice the ginger and onion.
3. Wash and remove the chicken after soaking in water, blanch it in cold water, add ginger slices, onion segments and cooking wine, boil it over high fire, skim off the floating foam, blanch it, remove it and rinse it off.
4. Wash the pepper, star anise, fragrant leaves and dried peppers, boil the oil in the pot, put a proper amount of oil in the pot, add star anise, fragrant leaves, pepper, dried peppers, ginger slices and shallots, and stir-fry to get the fragrance.
5. Put the chicken in, then add the bean paste and soy sauce, stir-fry evenly, stir-fry for a while, then add sugar and oyster sauce to freshen up, then add appropriate amount of boiling water, simmer for a while until the chicken is cooked, add salt and stir-fry evenly, and then collect the juice over high fire.
Tips. 1, fresh chicken is the best choice for fried chicken, and chicken is the best choice for fried chicken, because chicken tastes particularly delicious and chewy without feed. 2, the chicken must be cleaned, cut into pieces, soaked in bloodletting water, blanched in cold water, blanched in water, fished out and rinsed before frying, so that the fried chicken tastes delicious.
When adding water to fried chicken, be sure to add boiling water. Adding cold water will harden the chicken, and finally the salt will boil. Putting salt too early will make the chicken not go soft and rotten easily.