1. 6 chicken drumsticks, please chop small pieces by the seller. Wash the blood.
2. Put an appropriate amount of water in the pot and add the chicken pieces.
3. Blanch the fire until it seems to be on or off, turn off the fire.
4. Wash off blood foam with warm water.
5. Heat a proper amount of oil in the pot, stir-fry the ginger spring onion, dried red pepper, Dahongpao pepper, rock sugar to create a fragrance.
6. Put the chicken pieces in.
7. Stir fry a few times.
8. Season with salt, light soy sauce, dark soy sauce and oyster sauce.
9. Stir fry and color evenly.
10. Cover the chicken nuggets with a moderate amount of water.
11. Bring to a boil on high fire.
12. Simmer over medium-low heat for 20 minutes.
13. Cut green and red peppers into small circles, and cut celery into two finger segments.
14. Break the mung bean noodles into small pieces, soak in warm water to soften. Control water reserve?
15. Put the powder in.
16. Simmer for 5 or 6 minutes until the dough is soft and transparent.
17. Add green and red peppers and celery segments.
18. Stir-fry evenly, turn off the heat and serve. Celery is rich and fragrant. 😋
19. Finished product.
20. Finished product.
21. Finished product.
Tips:Don't blanch chicken nuggets. The tender celery is a bit eye-catching, and the celery is rich and delicious. Dahongpao pepper is fragrant and rich and not bitter.
