Then I rushed into the kitchen and tried various cooking techniques such as frying, stir-frying, and deep-frying. I almost burned down the kitchen several times.

In order to prevent a fire at home after work, his parents were cruel and sent him to a restaurant as an apprentice.

He happened to be met by Uncle Gao, so he accepted him as his apprentice, took him to Diaoyutai, taught him cooking skills systematically, and has been working until now.

After apprenticeship.

Xie Baomin once cooked this dish in front of his master, but he was found to have a lot of faults.

He was not discouraged, but improved it according to the method taught by the master, and found that the taste was indeed improved a lot, and then this dish became his signature dish.

No matter having a dinner at home or adding a meal in the kitchen, as long as he is allowed to do it, Zaozhuang Spicy Chicken is indispensable.

Xie Baomin recalled the past while washing.

Rinse the chicken pieces and drain them.

Then set up the wok and start frying.

Heat the oil, first add some Sichuan peppercorns and fry until fragrant, then take them out, then add ginger slices, star anise, bay leaves and cinnamon bark, stir-fry until fragrant, then add the chicken pieces and start stir-frying.

This step is to stir-fry out the moisture in the chicken, so that the chicken will have a firm texture and a very fragrant taste.

This step is very important when making Zaozhuang Spicy Chicken.

You have to be patient and fry the chicken until it crackles.

"It's easy to fry with a professional stove, but if you use a small family stove, this step will take about ten minutes."

Xie Baomin grabbed the handle of the pot with his left hand and the spoon with his right hand, stir-frying slowly.

Not long after.

The aroma of chicken wafted through the store.

Lin Xu on the side was busy while hesitating whether to learn this dish or not.

Now he only has a perfect cooking learning card in his hand. Once he uses it, he will no longer have it, and there shouldn’t be many tasks in the next month.

Just in case you need to use study cards but you don’t have one, just keep them.

After thinking about this.

He decided to give up the dish.

Anyway, I will be with my senior brother every day from now on, and I can learn it anytime I want. But for other dishes, if I miss it, I may never learn it again.

When the chicken was first put into the pot, the fat in the pot suddenly became turbid, and the moisture on the surface of the chicken quickly mixed with the fat.

But after a period of frying.

Most of the water in the oil and chicken is fried, and the fat on the bottom of the pot becomes clear again.

The chicken nuggets were also fried to a crisp.

This is the performance of hot oil frying the fat in the chicken skin.

At this time, the surface of the meat is browned and has a delicious aroma.

Xie Baomin poured dried chili segments into the pot.

Continue to stir-fry.

Fry out the spicy flavor from the dried chili peppers.

Then he took a pot of rice vinegar and poured it into the frying spoon. Then he poured enough rice vinegar into the frying spoon, and then cooked it along the side of the pot into the pot.

"Zila..."

Rice vinegar and hot oil interact with each other, and the sour aroma immediately rises.

This is Xie Baomin’s favorite dish.

While cooking, he explained the making of this dish:

"Cooking rice vinegar is a major feature of Zaozhuang Spicy Chicken. It uses the volatilization effect of vinegar to take away the odor of the chicken and add some ester flavor to the dish. If you want to do this, don't skimp on the vinegar in this step and cook more

Order it so it tastes better."

Vinegar will evaporate quickly in hot oil, so you don’t have to worry about the chicken being sour.

In fact, the vinegar will only make the food more fragrant after it evaporates.

After cooking the vinegar, Xie Baomin stir-fried it a few more times, then added some light soy sauce, then salt, sugar, light soy sauce, and dark soy sauce.

Continue to stir-fry until the flavors are thoroughly blended with the chicken pieces.

After the dark soy sauce began to color and the chicken nuggets in the pot turned an attractive red, Xie Baomin added some water to the pot.

You don’t need too much water, just enough to cover the chicken pieces.

After adding water, cover the pot and start simmering.

Although Zaozhuang Spicy Chicken sounds like a stir-fried dish and is very similar to raw stir-fried chicken, there is a stewing step in the middle of this dish.

"First fry out the water to make the chicken firm, and then stew it to remove the bones and add flavor. This is the deliciousness of Zaozhuang Spicy Chicken."

Xie Baomin explained while doing it.

I was stunned to hear this and made Lin Xu greedy.

Fifteen minutes later.

Open the lid of the pot, and the water in the pot has almost boiled down.

Xie Baomin put some spicy millet cut with a diagonal knife into it to increase the spiciness of the chicken again.

Put it in and turn it over to collect the juice, allowing the spicy flavor of the millet to penetrate into the chicken.

Wait for the spicy smell of millet to come out of the pot.

Add the chopped green onions, garlic and thin-skinned peppers, and continue to stir-fry to bring out the flavor of the green onions and thin-skinned peppers. At this time, you can turn off the heat and take out the pot.

There are three kinds of chili peppers in one dish, no wonder it’s called spicy chicken.

Lin Xu smelled the tempting spicy smell and suddenly felt a little hungry.

Well, it should go well with rice, right?

Xie Baomin divided the spicy chicken into two portions, one large and one small.

Put the large portion directly into a small pot, sprinkle some coriander leaves into it, and then neatly place the chicken kidneys on top of the chicken. This Zaozhuang Spicy Chicken is ready.

"When eating chicken in southwestern Shandong, the stores will put the chicken kidneys on top of the chicken like this. Only the most distinguished guests can eat it. This is a good thing."

Traditional Chinese medicine has a saying that you should take supplements according to what you eat.

Therefore, many men eat pork loin and lamb loin when eating barbecue, and chicken loin when eating chicken.

You don’t need to hint like this, brother, I don’t eat chicken kidneys, so I’ll give you these three pairs... No, I have to leave a pair for my father-in-law, who is also middle-aged and should also need some supplements.
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Lin Xu muttered something in his mind, then took out the lunch box and started packing it for his father-in-law.

Put the chicken pieces in, sprinkle with coriander leaves, and finally put a pair of plump and well-proportioned chicken kidneys on top. I hope my father-in-law will like it.

After packing, Shen Jiayue also happened to get off work.

Lin Xu packed a few more dishes and rice, then put them in a bag and handed them to Classmate Shen:

"Since my uncle and aunt are not coming to eat, you can take these meals home to eat. The big box contains the Zaozhuang spicy chicken made by my senior brother. It tastes great."

Although he hasn't tasted it yet, this is senior brother's specialty dish after all.

The taste is definitely not bad.

"Thank you, senior brother, I'll go back then!"

Shen Jiayue left Linji Food with her food.

The employees of Linji Food started to have dinner.

"Come, come, try the Zaozhuang Spicy Chicken I made. Even my relatives in Zaozhuang praised my cooking skills."

Tsk tsk...

Senior brother, can't you be more reserved and wait for us to praise you?

Lin Xu was holding a bowl of rice, bypassing the chicken kidneys on top, then picked up a piece of chicken wing and put it into his bowl.

"Junior brother, why don't you eat kidneys? You are the boss, you have to eat this..."

"You eat, senior brother, you are tired after a long day of work, please take more supplements."

Xie Baomin stopped being polite when he heard this, and put the chicken kidney into his mouth:

"Hmm, delicious!"

And Lin Xu is also eating spicy chicken wings.

The chicken wings are spicy in the mouth, and the chicken tastes slightly firmer because it has been fried. Because it is stewed, it is more bone-free than ordinary fried chicken, so it tastes tender, delicious, spicy and appetizing.

That’s great!
To be continued...