Dry the chicken with water and knead it into a simmer. Cut the onion into small dices. Garlic chopped. Rinse the seaweed and pour it into the water that has not been washed with seaweed (water retention, soaked seaweed granules). The dried tangerine peel is soft with water and chopped (retained water).
Pour a large amount of oil into the pot. After the oil is hot, pour in the garlic and fry until golden, and remove the oil. Pour the onion and fry it, then remove the oil control (in a small bowl for use).
After the oil is hot, pour in the fragrant leaves, cinnamon, aniseed, white cardamom and grass fruit, stir fry, then pour the seaweed, stir fry until the big bubble to the small bubble. Pour in the chicken and stir well. Finally, ketchup, sweet noodle sauce, red oil soybean meal and Pixian bean paste are fully fried.
Pour in the tangerine peel and stir fry a few times, then add rock sugar, shrimp water, dried tangerine peel, fried garlic and onion, stir fry for 30-35 minutes.
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I later tried to fry chicken breasts into chicken wings, which is also very delicious.