1. Slice the ginger and garlic, cut the chili into sections, and slaughter the chicken into small pieces.
2. Pour the chicken cold water into the pot, rinse it with water, and remove it.
3. Put the oil in the wok, add ginger, garlic, and red pepper when the oil is hot and sauté until fragrant.
4. Add chicken nuggets, pour in white wine and stir-fry to dry water.
5. Pour in the fresh soup, oyster sauce, salt, and tempeh, and simmer over medium heat.
6. When the chicken is nine times mature, use high heat to collect the juice, add the chicken essence, add the red oil and sesame oil and stir well, and then put it in a dry pan.
Tips:If there are green garlic sprouts, add them to make them more delicious.
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