1. Prepare ingredients, half a chicken, cut carrots into pieces with a hob, cut green peppers into pieces, sliced ginger and garlic cloves, and one star anise
2. Fill the pot with water so that the chicken nuggets have been blanched.
3. Pour the right amount of oil into the pot, stir-fry the ginger, garlic cloves and star anise, then pour in the blanched chicken and stir fry.
4. Add cooking wine, add more cooking wine, dark soy sauce, light soy sauce, white sugar and stir-fry evenly, then add carrots and stir-fry.
5. Add 60ml of water, bring to a boil, turn to medium-low heat, add green peppers, and simmer for 20 minutes.
6. Add a spoonful of salt and pepper to stir-fry the juice evenly.
7. The fragrant dry roasted green pepper chicken is ready!
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