1. Cut the muscle into pieces and marinate it with ginger cooking wine, white pepper powder and thirteen-flavored ginger powder for a long time. The specific time depends on your own situation.
2. After marinating, prepare the auxiliary materials, mince green onion, slice ginger and garlic, set aside, a little pepper, a few chili, and set aside. Finally, chop the chopped green onion. The chives taste the best.
3. Start the fire, set the pot, burn the oil, after the oil is hot, fry the chicken, and let the fire control by yourself. I started to use the high fire, and then turned to the low fire in the middle and late stages.
4. Fry until the chicken turns yellow and color, and can be taken out of the pan, free up the oil and set aside for the bottom stir-fry.
5. After the chicken is fried, heat up the pan again, put the previously prepared auxiliary ingredients, green onion, ginger, garlic, scallion, pepper, pepper, and pepper into the pan, fry on low heat to create a fragrance, add the chicken and continue to fry, and finally add an appropriate amount of salt, cooking wine and sugar to improve the flavor. Draw color.
6. After everything is done, put in the chives and sesame seeds, and the pan is finished, it’s beautiful, haha
Tips:When frying the meat, fry for a while, pay attention to the amount of salt and light soy sauce when frying, and use the appropriate amount according to your own taste. Put the chives when they are out of the pot, they look great after serving. I wish you all a happy May Day.
