I am doing it casually. According to my usual experience of cooking, I want to pass the work to a recipe after I finish it, but I don’t think it feels like I am doing it myself. So I can create a recipe for myself. Everyone will use it later.
See below for tips
Ingredients, if you have green onions, you can put some onion roots, this time there is no home
Put more oil in the pan than usual, pour in the chicken leg and stir until white, cook a little cooking wine, add ingredients and continue to fry
Add appropriate amount of soy sauce, one or two drops of soy sauce, add chili
After the pepper is broken, taste the taste and decide whether to add some salt, then start the pot.
Put the garlic cloves into two. In short, try to cut the big points. Ginger slices, green and red peppers are cut into circles. I use non-spicy peppers. I like to buy spicy peppers or millet peppers. I use the onion roots. All ingredients are cut and prepared in the dish. Then start to remove the chicken legs. Cut the chicken legs and bones (I left a small bone, because I like it), cut into small pieces or cut into chicken. After the chicken is cut, put more oil in the pot. After the heat is cooked, the chicken is quickly fried in the pan. After the chicken begins to whitish, cook the right amount of cooking wine, soy sauce, add one or two drops of old soaking color. Continue to stir fry, then add onion ginger garlic pepper and continue to fry. Because I am directly speculating, there is no starch added, so I will find a lot of water, don't worry, continue to fry, it will not evaporate soon, the soup will start to tighten, you will find only the bottom of the pot It was oiled. Try the salty, then decide whether to put a little salt, and then put the pan on the plate. This dish is very fast, because there is no waiting process, the chicken legs are tender, cooked very fast, no water is added, so there is no stewing process. The pepper is placed after the pepper is easy to cook, and the color can be kept bright and beautiful. Garlic is also cooked a little bit, and it is powdered when you eat it. If you don't like to eat chicken skin, remember to remove the chicken skin when you remove the bone. The finished product is very popular, and the family said that it is super rice. It is not enough after eating. It is estimated that this dish will be the reserved food at home. (If you have time, you can marinate the chicken with a small amount of salt in the cooking wine. After 20 minutes or so, wrap the right amount of starch in the pot. I personally think that the curing time should not exceed half an hour, because the chicken legs are easy to taste, easy It’s too salty. I didn’t have time. I didn’t put anything directly at the time. I didn’t even pickle it. I cooked the chicken leg directly and fry it. I only put a little salt in the pot before the pot, because the soy sauce in the front is also salty. The advantage of putting starch is to ensure that the chicken is tender and not splashing when fried. However, the chicken leg is very tender, and the starch is not old, so I like it.)