Spicy chicken in Hongguo family recipe

This spicy chicken doesn't need you to fry it or stir fry it with spicy skin, let alone add a lot of spices. However, the taste is beyond your imagination. This is my creative dish, mainly because I have Hongguo's daoweiyuan spicy fish hot pot seasoning. It is a strictly selected erjingtiao from Yunnan Guizhou high altitude mountain area, lantern pepper from Sichuan Tianfu basin, Dahongpao pepper from Hanyuan, and green pepper from Jinyang. With a century Old Spice formula, it is fried at high temperature until it tastes delicious. It is bright red, spicy but not dry. It is not spicy after eating, and it is not greasy if it is not heated. I use this seasoning to stew chicken with rice flour, bean skin and mushrooms. Don't forget the delicious ones!

Main Ingredients

• salt A moderate amount of
• Sugar appropriate amount
• Fresh mushroom 8
• Bean skin 2
• Three yellow chicken 800 g

Auxiliary Ingredients

• Sichuan Pepper appropriate amount
• garlic A moderate amount of
• ginger appropriate amount
• scallion A moderate amount of
• Daoweiyuan spicy fish seasoning 150g
• Wide powder 200 g

1. Sanhuang chicken should be flavored when stir fried. It tastes good. Try it with salt2. Side dishes can be added according to your own taste. The flavor of the base bag is already very good. There is no need to add too many spices3. You can add a lot of vegetables, fungi and eat them in hot pot