Ingredients 1: seven red peppers, one green pepper, one chive, six cloves of fresh garlic and one chunk of fresh ginger are washed and set aside.

Material 2: three liang of dried red pepper, six yuan of pepper and one aniseed. ?

Seasoning 1: straw mushroom soy sauce, half a spoonful of sesame oil and one spoonful of oyster sauce. ?

Seasoning 2: 1 tbsp starch, a little salt and pepper. ?

Cut the red pepper and shallot in the first ingredient into small pieces, and cut the green pepper and fresh ginger into small pieces for later use. ?

Big photo of main ingredients and seasonings-my tableware was brought back by my sister-in-law from Russia thousands of miles away. Knowing that I like these and prefer green, she gave them to me. The material is glass, six medium plates, six large plates and a big bowl, and the colors are all very nice. I like them very much and love my fourth sister-in-law.

Marinate chicken crispy bones with wet starch, salt, pepper powder, chopped green onion, red pepper and ginger slices for 20 minutes to taste. ?

Pick out chopped green onion, ginger and red pepper from the marinated chicken crisp bones, and pour the soybean oil into the pot. I want to fry soybean oil, salad oil and peanut oil, but they are still not as fragrant as soybean oil. After the oil temperature is seven layers hot, add the chicken crisp bones and fry until cooked. ?

After about seven minutes, take out the slightly golden chicken crisp bones and put them on the plate. ?

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Cool the pan, put in oil, add sesame seeds and dried red peppers, and fry over low heat until spicy. ?

Add pepper powder, red pepper and green pepper segments, chopped green onion, garlic cloves and ginger slices in turn. ?

Put the oiled chicken crisp bones into the pot and stir fry a few times. ?

Add oyster sauce, salt, sugar and sesame oil to the pot (why put pepper and sesame oil, because my husband likes spicy and slightly sweet dishes, and fragrant rapeseed will be hemp. After seasoning, stir fry a few times and serve. ?

Peony-style spicy chicken crisp bone finished product map. My husband drank a little wine while eating this dish. Seeing the sweat on his forehead, he knew how spicy the crispy chicken bones I cooked were, and after dinner, there were only red peppers and pepper left on the plate, so he knew how much he liked this dish I cooked-hehe, his heart was beautiful and he had a sense of accomplishment ...?

The characteristics of peony-style spicy chicken crisp bones are: spicy and delicious, spicy and refreshing, cold but not greasy, crisp but not tough, it is the best wine to drink, and it is also a good snack to chat online to kill time. ?

Tips:

1, put pepper and dried pepper in the cold pot and cold oil because the aroma of pepper and pepper can slowly seep out.

2. soak the dried red pepper in rice vinegar for 20 minutes, then fry the pepper in the pot, don't turn black. ?

This dish does not contain chicken essence and monosodium glutamate because the crisp bones of chicken are fresh, and oyster sauce is added to enhance the taste. ?

This is chicken crisp bone, but it's all the same. Just replace it with pig brittle bones. If you like coriander, just put it in the pot and it's OK! ! ! A few pictures! ! ! /bbs/detail_msg.jsp？ mainmsgid = 164253653 & amp； ampboardid=48