1. Ginger, sliced;
2. Marinate in salt for 10 minutes.
3. Peel the chicken thighs, cut the bones into strips, add cooking wine, pepper, salt, and soy flour and mix well; squeeze the ginger slices to remove the brine; cut the garlic sprouts into horse-ear segments, slice the sharp pepper into glass, and slice the millet into spicy slices.
4. Strip the meat strips in hot oil and remove them from a small fire. Stir fry ginger slices, garlic seedlings, hot peppers, millet hot peppers, and soaked red sea pepper over high heat;
5. Pour the meat strips, add salt, chicken bouillon, pour the cooking wine and stir well, then it will be out of the pot.
