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1
Thaw the chicken legs. -
2
Cut the chicken legs into pieces, rinse them, add pepper, rice wine, light soy sauce, and cornstarch and marinate them for half an hour to add flavor. -
3
Cut the dried chilies into sections and soak them in water to prevent them from burning during frying. -
4
Prepare onions, ginger and garlic. -
5
Before frying the chicken nuggets, add secondary flour to the chicken nuggets until they become mushy. -
6
Put some oil in the pot and add chicken pieces when the oil is 60% warm. -
7
Fry over low heat until formed, then remove and control oil. -
8
After the oil temperature rises again, fry again until the color becomes darker and crispier, then take it out. -
9
Heat oil in another pot, add salt, pepper, pepper, onion, ginger and garlic and stir-fry until fragrant. -
10
Add the fried diced chicken and stir-fry evenly. Add sugar and MSG before serving. -
11
Out of the pot, the finished product after beautification.
Tips
1. Dried chili peppers are not easy to explode when soaked, making it easier for novices to stir-fry chili peppers to get the aroma.
2 Add sugar and MSG before serving to enhance the flavor and neutralize some of the spicy taste, which is the highlight of this dish.