When the oil temperature in the pot was hot, Xu Zhuo put star anise bay leaf cinnamon in the pot, and when the oil temperature rose, he fried the fragrance of these spices.

Wait until the oil temperature rises to 60% hot, and then use a colander to take it out, this can not be fried for too long, it is easy to have a bitter taste.

After taking it out, put the ginger slices and green onions directly into the pot, and reduce the heat at the same time.

At this time, the temperature of the oil in the pot is actually quite high, and then the whole process is operated on low heat, and the fire cannot be large, otherwise the pot of ingredients will be destroyed.

After the green onion and ginger are put in, pour the prepared dried chili peppers directly into it.

The professional version of the method is used, and the total amount of dried chili peppers only increases, Xu Zhuo poured half a pot of chili peppers at one time, and Guo Xingwang next to him was stunned.

"Hello, but that?"

After the dried chili pepper section was put in, Xu Zhuo kept turning it with a colander to fully fry the chili peppers in the pot to bring out the fragrance.

It's a very delicate process, and you have to keep turning it.

And the reason why the chili pepper is added first is actually very simple, that is, first fry the oil in the pot into chili oil, and then fry the chicken nuggets with chili oil, so that the chicken nuggets can not taste good?

After the chili peppers in the pot were fried and spicy, Xu Zhuo took a large bowl of marinated chicken nuggets and poured them into the pot.

Start stir-frying.

At this time, you don't have to worry too much about the peppers sticking, because almost all the heat in the pot is absorbed by the chicken pieces, and even the oil temperature has dropped a lot.

So just stir-fry slowly, so that the spicy flavor of the oil can seep into the chicken, and at the same time, the moisture in the chicken will be fully fried.

This process may seem slow, but it only takes a few minutes.

Because the chicken pieces are small and the surface moisture has been thoroughly wiped dry before cutting, there is not much moisture in the meat.

So as long as you slip the chicken off quickly after putting it in the pan, you can quickly fry the chicken to a light yellow color.

At this time, Xu Zhuo took the prepared half bowl of peppercorns and poured them into the pot.

The hot oil in the pan was cooled down again.

In fact, this one-pot approach itself is a process of constantly heating up the oil, cooling it down and heating it up again.

Only by keeping the oil temperature within a certain range, coupled with the skill and experience of stir-frying, can this spicy chicken be made well.

Continue to stir-fry with a colander, this time not only turning the chili peppers, but also the chicken pieces and peppercorns together.

When the smell of peppercorns wafted out of the pot, and the color of the chicken nuggets deepened to golden brown again, Xu Zhuo scooped up half a spoonful of raw soy sauce and poured it into the pot.

Another cooldown.

This is to add a base flavor to ingredients such as chicken nuggets, chili peppers, and peppercorns.

The reason why light soy sauce is used instead of salt is not only for cooling considerations, but also for other reasons.

After cooking in hot oil, the fermented flavor of the soy sauce is brought out, leaving behind a rich flavor of soy sauce and salty umami.

These two flavors adhere to the chicken nuggets, chili peppers and peppercorns, adding a complex flavor to the dish.

In addition, when the soy sauce is poured into the pot and volatilized, it will also take away the brewing flavor of the chili pepper and the bitter taste of the pepper, forming the characteristics of spicy but not dry, numb but not bitter.

In short, releasing soy sauce is a necessary step to make spicy chicken.

Of course, it is limited to this high-end practice, and the kind of homely practice that Wei Junming taught Xu Zhuo did not have the steps to add soy sauce.

When the pot was filled with the aroma of soy sauce, Xu Zhuo turned off the heat, and then sprinkled a spoonful of sugar, a handful of cooked sesame seeds and a handful of cooked peanuts into the pot.

After stirring twice, place a large fine mesh sieve on a clean basin, hold the pot, and pour all the oily ribbon into it.

Then take the fine mesh sieve and pour the contents into the prepared white porcelain plate.

Trim the shape a little, sprinkle some chopped chives to garnish, and a professional version of the spicy chicken is ready to go.

"Damn! This is too good, isn't it? Xu Zhuo, can you teach me? Let me pretend to be a ...... in Lao Meng's live broadcast room."

Guo Xingwang's every move is to attract rich women, this unswerving pursuit is really admirable.

However, with this renewal and perseverance, why not try to be a rich man?

"My stomach is not very good, the doctor recommends eating more soft rice, Xu Zhuo, you have to help me." ”

Xu Zhuo mentioned the pasta again: "Many rich women in the north have come from hard times, and they have a different affection for pasta.

So if you want to attract the attention of a rich woman, you should try to delve into as many foods as possible, and you may be able to get unexpected results. ”

"I've been practicing every day lately, and Grandpa Feng has also pointed me out from time to time, since you say so now, then I'll continue to work hard." ”

After the spicy chicken was served, the oil drained out of the basin was not wasted, and it was sent to the front desk by Guo Xingwang for the waiter to use when processing chili oil.

After all, this is fried chicken and chili oil, and the aroma and spicy flavor are very strong, which is a perfect match for chili oil.

As soon as the new spicy chicken recipe came out, customers were surprised to find that this originally mixed dish suddenly became much more delicious.

Then, they became the tap water for the dish.

"When you go to Sifang Restaurant to eat, you must try their spicy chicken, it's so delicious, and this week it's 7% off, and the remaining dried chili peppers are processed into chili oil for free, which is so affordable!"

The Amway of these customers made Xu Zhuo even busier.

However, the business of the store is much better, because the spicy chicken does not have much weight if it is eaten only with meat, and under normal circumstances, customers usually eat as much as they should after eating the spicy chicken.

This has invisibly increased the sales of the dishes in the store.

Moreover, the practice of Sifang Restaurant processing chili oil for free shows its determination to refuse to use dried chili peppers for the second time, and its reputation has also improved.

The appearance of a spicy chicken has made the restaurant's performance higher and its reputation better, which makes many people happy.

But there are also people who don't like it very much.

"Hmph! Lu cuisine obviously has spicy chicken, why do you want to use Sichuan cuisine? This kid is really ...... No, I have to teach him how to make spicy chicken from Lu Cai, so as not to be laughed at by those old guys. ”

The old man saw that someone in the group mentioned that the spicy chicken made by Xu Zhuo was delicious, so he couldn't sit still at home.

However, his muttering made the old lady a little unhappy: "My good grandson has long said that you can learn all the eight major cuisines, which vinegar do you eat? If you want to go to the store to shake off your majesty, don't make excuses." ”

The old man smiled, changed his body and asked the driver to take him to the restaurant.

Being bored at home every day, shaking his majesty and really not being able to shake it, really made him very depressed.

Just take advantage of this reason, brush up on the sense of presence in the back kitchen of the restaurant, and by the way, give Lu cuisine a correct name, so that everyone always says that Lu cuisine has sunset.

In this way, the old man came to the back kitchen of the restaurant to show everyone the spicy chicken in the style of Lu cuisine......

That is, the famous - Zaozhuang Spicy Chicken!