“香辣红酥手”是笔者在烹制辣子菜肴、香酥菜肴和炸熘菜肴时，受到启发而创制出来的。成菜将以上三类菜肴的特点融为一体，具有色泽金黄、外酥内软、卤香浓郁、滋润爽口的特点。在这款菜的创制之初，笔者曾仿照辣子鸡的做法，将原料直接入锅煸炒，结果成菜效果很不理想。菜中? “Spicy red crispy hand” is inspired by the author while cooking spicy dishes, crispy dishes and fried braised dishes. Into the dishes will be more than three characteristics of the integration of the dishes, with a golden color, crisp outside the soft, halogen rich, moist and refreshing features. In the creation of this dish at the beginning, I have modeled the practice of spicy chicken, the raw material directly into the pot stir fry, the result into a dish effect is not ideal. In the dish?