Cooking Steps

1. 

   Step1:I bought a No. 1 native chicken in the supermarket. The price is a little expensive. But I know the importance of good ingredients for a good dish. So I also spelled it.

2. 

   Step2:Remove the internal organs of the native chicken. Wash it repeatedly and then drain it.

3. 

   Step3:Boil the cleaned chicken in boiling water for about 15 minutes. Put some ginger in the water to remove the smell. Turn the chicken over in the middle of cooking. Or just let the water completely submerge the chicken.

4. 

   Step4:Prepare a basin of ice water while cooking the chicken. The ice I used was frozen the night before. I can also use ice bags or bottles of frozen mineral water. In short, all kinds of ice is right.

5. 

   Step5:The chicken is boiling in the boiling pot. It will be cooked soon.

6. 

   Step6:The cooked chicken is quickly put into ice water and frozen. Here I suddenly think of a word - ice and fire double sky. This program can make chicken skin produce crisp taste.

7. 

   Step7:Then we started to make spicy oil. Cut some ginger slices. Cut some dry peppers. Grab a handful of pepper and rattan pepper. Then some star anise and grass fruit. Note - rattan pepper is green pepper. You can only use pepper.

8. 

   Step8:Heat the oil in the pot. When the oil temperature is 80% hot, put the ginger slices first, then the pepper, rattan pepper, star anise and grass fruit. Finally, put down the dried pepper section. Keep the medium and small heat. Stir fry for one or two minutes. Turn off the heat. Cover the pot. Let the spices stay in the oil for a few minutes. Take out the material residue. Make the spicy oil secretly at home. This oil is more versatile. It's OK to refine it a little more. It's suitable for all kinds of cold dishes.

9. 

   Step9:When the chicken is completely cool, pull it up and strain it to dry, cut it into pieces or tear off the bones with your hands and put it into a bowl.

10. 

    Step10:Then prepare a regular spicy sauce. Grind garlic and ginger into ginger and garlic puree. Add chili oil, pepper oil, soy sauce, sugar, pepper powder, chicken essence, salt, cold vinegar (according to taste). Mix all the ingredients in a bowl. In addition, chop some fresh millet and pepper.

11. 

    Step11:Two spoonfuls of household secret spicy oil. Add the spicy seasoning in the bowl, millet and chili powder. Mix them again. Pour them all over the cut chicken pieces. The amount of seasoning and oil must be enough. Basically let the seasonings submerge the chicken. This is also one of the key to good taste.

12. 

    Step12:Drench the seasoning. If the time is not urgent, wait for another half an hour. When the good taste of the seasoning slowly seeps into every piece of chicken. At this time, move the chopsticks. Just right