1. Prepare the required ingredients and cut the chicken breast into cubes with a knife. Wash the tempeh and chop up the Hanging pepper and Meiren pepper with a knife. Mince the onion, ginger and garlic.
2.
Add a little salt, cooking wine, white pepper to the diced chicken, beat an egg, then add cornstarch, stir evenly, and then add some oil to marinate for five minutes.
To adjust the juice, add light soy sauce, dark soy sauce, cooking wine, sugar, salt, white pepper, water starch and two spoons of water to the bowl and mix well.
3. Stir the chicken with cold oil in a hot pan, stir evenly, and fry until the color changes.
4. In a separate pot, add a little cooking oil and stir-fry the chives, ginger, garlic, tempeh, and Hangzhou pepper.
5. Add the diced chicken and stir-fry evenly over high heat.
6. Stir the adjusted bowl of juice thoroughly, pour it into the pot, turn on high heat and stir-fry evenly. Cook the vinegar and sesame oil along the side of the pot.
7. Stir fry a few times and then it can be served on a plate.
Tips:To change the size of the chicken breast to the knife size, remove the fascia evenly on the surface. Scallion, ginger, garlic and tempeh should be sautéed on low heat until fragrant.
