1 chicken leg
100 ml vegetable oil
1 small piece of ginger
1 segment of green onion
1 teaspoon salt
1 tsp sugar
1 / 2 tsp MSG
1 tsp pepper
1 teaspoon cooking wine
1 piece of shallot
20G dry pepper
10 g Zanthoxylum bungeanum
Step 1Black pepper, shallot, ginger, garlic, Chinese prickly ash, dried pepper. Ingredient: a big chicken leg (I'm for two)
Step 2Sliced shallot, sliced garlic, sliced ginger, sliced dry pepper
Step 3Don't make the chicken leg too big. If it's too big from the supermarket, cut it again. Wash it with clean water. Add cooking wine, soy sauce, black pepper, salt and chicken essence. Make sure every muscle is smeared. I knead it with my hands
Step 4Oil is about all over the meat. Bring the oil to a boil. Always stir fry, but also to ensure that the meat from the outside to the inside are fried.
Step 5It's fried to a little crispy. I don't like it burnt too much. It depends on my taste.
Step 6Leave a base oil in the frying oil. First add all the onion, ginger and garlic to stir fry until fragrant. Then pour in the dried pepper section and stir fry it slowly over low heat. It's easy to fry black over high heat.
Step 7Stir fry the chicken in a small fire to blend the base material and chicken better