1. Cut the chicken breast into strips, add black pepper sauce, black pepper powder, light soy sauce, cooking wine, fine salt, starch, mix well and put in the refrigerator for more than 2 hours (preferably marinated overnight)
2. Wash and remove the stems of the green long peppers
3. Cut the sharp pepper into equal lengths with an oblique knife
4. Pick up the frying pan 8 and pour the marinated chicken fillets after they are ripe, and stir fry until they are broken
5. Serve the chicken fillet and set aside
6. Stir-fry the chili peppers again, add a little water and continue to stir-fry until the water is collected
7. Pour the chicken fillet and stir fry with hot peppers. If the bottom of the pan is dry and burnt, add some clean water until the water is dry and ready to be served.
8. It's okay to show off!
Tips:The first time I made such a spicy dish, I made my nose sweat
