Authentic method of dry fried chicken

[Ingredients] One cockerel (about 3 kg) 180 days.

[Seasoning] 200 grams of peanut oil, 40 grams of ginger slices, 30 grams of liquor, 40 grams of garlic slices, 30 grams of dried peppers, 35 grams of fried chicken sauce, 70 grams of millet peppers, 50 grams of pepper slices, 50 grams of onion slices, 30 grams of soy sauce, 3 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, sesame oil 15 grams, and 2 star anises.

[Practice] The cockerel is slaughtered and cut into pieces the size of broad beans; The head of a chicken is divided into two parts and put in the yard with chicken feet and chicken waist for later use.

2. When the pan slides, add peanut oil to 50% heat, add ginger slices and stir-fry until fragrant, add chicken feet and chicken heads and stir-fry for 7-8 minutes. After the chicken shrinks and the surface is slightly dry, cook the white wine along the wall of the pot, add the star anise and pepper, stir-fry until the fragrance is overflowing, then add the garlic slices and dried pepper and stir-fry evenly.