Sichuan Spicy Chicken

Shred the ginger, slice a small amount of garlic into mince, use dried chili peppers and some pickled chili peppers for later use.

Use cooking wine for fresh chicken (the amount of cooking wine needs to be similar to the one in the picture), then a little vinegar, a little soy sauce, minced ginger and garlic, a little pepper powder, a little salt, and a little MSG. Then stir evenly and marinate for half an hour.

Finally, put the vegetable oil. It must be vegetable oil because it is delicious. Peanut oil is also fine. There should be more oil. The chicken should be covered with it. The oil must be hot

Then put the peppercorns in the pot and then add the chicken, and cook until the cooking wine and muscle moisture are gone, and only the oil is enough for frying.

Push the chicken aside, then add Sichuan peppercorns, garlic, and ginger. After the aroma is released, stir-fry with the chicken evenly. If there is less salt for marinating before, you can add more salt. If the salt is enough, you can skip it. Then add MSG and cook.

Done,

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