1. Wash and slaughter the chicken in small pieces (about the size of a thumb), drain the water, add cooking wine, minced ginger, pepper, pepper, salt, light soy sauce, a little oil, marinate for 1 hour!
2. To prepare the ingredients, Chongqing people love spicy chili must have!
3. Slightly more oil, use rapeseed oil to make it more fragrant! Ginger slices in warm oil
4. The oil is smoky, and the chicken (put a little cornstarch before putting the chicken in the pot and grab it well), don’t rush to turn it
5. Stir-fry until the color changes, add hot pepper, a handful of Chinese pepper, dark soy sauce, light soy sauce, sugar, stir fry and add cooking wine
6. Then add the green peppers, garlic sprouts, garlic slices and chicken powder and stir-fry evenly.
7. Serve
Tips:If you like spicy food, you can add more chili and 2 tablespoons of glutinous rice! If you don’t like spicy, you can change the sharp pepper to Pixian Doubanjiang (add a little water and simmer, don’t add salt when marinating)! To save trouble the next day, I marinated it overnight (covered with plastic wrap and put in the refrigerator).
